Fried Rice with Snow Peas, Pak Choi and Cashews

For the fried rice with sugar snap peas, pak choi and cashews, first cook the rice according to package directions and set aside. Cut the sugar snap peas crosswise into pieces and blanch briefly, rinse in cold water and also set aside. Cut the pak choi into small pieces.

Heat the oil in the wok. Fry the garlic in it over medium-high heat until golden brown.

Add the chili, cashews and grated coconut and cook briefly, stirring constantly. Be careful not to let the coconut flakes get too dark. Stir in sugar, soy sauce and rice vinegar. Continue cooking for another 1-2 minutes, stirring constantly.

Push the vegetables to the edge. Crack the egg into the wok and fry until almost set. Stir through with the garlic-chili mixture.

Add the snow peas and pak choi to the wok along with the rice. As soon as the pak choi collapses, arrange the fried rice with sugar snap peas, pak choi and cashews and serve.

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