Fried Egg Rice with Vegetables and Cashews

Cook the rice in plenty of salted water and drain. Roast cashews in a dry pan and set aside.

Mix the eggs with 2 tablespoons of soy sauce. Heat 1 tbsp sesame oil in pan and fry egg-soy mixture to make an egg dish. Heat remaining sesame oil in wok and fry vegetables for 5 minutes.

Add rice, egg dish and toasted cashews and let it get hot.

Season with soy sauce and serve garnished with chives.

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