|Prep time||5 minutes|
|Cook time||15 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Toast the cashew nuts until golden in a large wok or pan over a medium heat.
Add the soya sauce and allow to reduce, stirring occasionally until the liquid has reduced and forms a coating around the cashew nuts. Remove from the pan and set aside.
In the same pan, add the sesame oil over a high heat.
Sauté the mixed mushrooms until golden and caramelised. Remove ⅓ from the pan and set aside for topping.
Add the fresh, grated ginger, garlic clove and the 2 spring onions to the mushrooms in the pan and sauté for 2-3 minutes until soft.
Add the cooked spinneysFOOD Thai Fragrant Jasmine Rice and stir-fry for 2-3 minutes. Drizzle in the 2 large egg whites and stir quickly. Spoon into bowls and top with the sautéed mushrooms, cashews, red chilli and fresh spinneysFOOD coriander.