Eastington@Paddington

from Green Kitchen Travels: Vegetarian Food Inspired by Our Adventures by David Frenkiel and Luise Vindahl

• red rice
• ghee
• carrots (I used organic_
• oyster mushrooms
• spring onions
• bok choy
• S & P
• eggs (I used organic)
• cashew nuts & Thai basil to serve.

The inspiration for this dish came from eatyourbooks.com. I had red rice, carrots and spring onions that needed to be used.

I toasted the cashew nuts (recipe did not call for this, but they were clearly toasted in the accompanying photo).

Very quick and tasty dish. I planned to add the optional tempeh but it did not need it. Improved with some chilli oil!