Sweet & Spicy Kimchi Fried Rice with Cashews

In a medium pot, bring 1¹⁄₂ cups water to the boil. Stir in the basmati rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pan and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice, if it is still too firm, add a few more spoonfuls of water.

Meanwhile, cut carrot in half length ways and then slice into half moons. Cut broccoli into small florets. Slice spring onion finely on an angle. Cut lime into wedges. Toast cashew nut pieces in a dry pan for 1 - 2 minutes until golden brown. Roughly chop kimchi.

Tip! Peeling the carrots is optional! Always keep an eye on the toasting nuts, they will burn quickly if left unattended.

Combine the peanut butter, the soy sauce, the sriracha sauce and sugar with 2 tbsp water. Add lime juice to taste. Taste and add a pinch of salt if needed.

Tip! This sauce is delicious but also a little spicy so add to taste.

Heat a wok or frypan over medium heat, add a small drizzle of oil. Add the carrots and stir fry for 3-4 minutes. Add the broccoli and most of the spring onions. Place a lid on and allow it to steam a little to help it cook faster. Cook for 2-3 minutes until broccoli is bright green and tender.

Tip! This can all be done while the rice cooks so it's ready to add as soon as the rice is done.

Add the sauce and allow it to coat the veg. Add kimchi, rice and cashews and stir/toss well to combine, stir frying for a few minutes until piping hot. Taste and adjust seasoning if needed.

Divide fried rice amongst serving bowls and garnish with remaining spring onions and any leftover lime wedges.

In a medium pot, bring 1¹⁄₂ cups water to the boil. Stir in the basmati rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pan and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice, if it is still too firm, add a few more spoonfuls of water.

Meanwhile, cut carrot in half length ways and then slice into half moons. Cut broccoli into small florets. Slice spring onion finely on an angle. Cut lime into wedges. Toast cashew nut pieces in a dry pan for 1 - 2 minutes until golden brown. Roughly chop kimchi.

Tip! Peeling the carrots is optional! Always keep an eye on the toasting nuts, they will burn quickly if left unattended.

Combine the peanut butter, the soy sauce, the sriracha sauce and sugar with 2 tbsp water. Add lime juice to taste. Taste and add a pinch of salt if needed.

Tip! This sauce is delicious but also a little spicy so add to taste.

Heat a wok or frypan over medium heat, add a small drizzle of oil. Add the carrots and stir fry for 3-4 minutes. Add the broccoli and most of the spring onions. Place a lid on and allow it to steam a little to help it cook faster. Cook for 2-3 minutes until broccoli is bright green and tender.

Tip! This can all be done while the rice cooks so it's ready to add as soon as the rice is done.

Add the sauce and allow it to coat the veg. Add kimchi, rice and cashews and stir/toss well to combine, stir frying for a few minutes until piping hot. Taste and adjust seasoning if needed.

Divide fried rice amongst serving bowls and garnish with remaining spring onions and any leftover lime wedges.