Oyster mushroom and spinach fried rice with five spice cashews

Yesterday we were lucky enough to get a lovely big bag of oyster mushrooms for £1 from the market in Blackpool. So along with the bunch of proper big spinach that I had, a fried rice dish seemed perfect!


As well as the vegetables, we’ve added five spice cashews for protein, (and because they’re delicious…).

And also, to season the fried rice we mixed tahini with the usual tamari, and it’s really really good, adding a great savoury depth of flavour.


50 g cashew nuts

1 tbsp oil

1/2 tsp five spice powder

a pinch of salt

250 g oyster mushrooms, trimmed and cut into bite sized pieces

200 g spinach, stems and leaves roughly chopped

250 g cooked rice, we used brown basmati that had been cooked and frozen in portions

50 g frozen peas

10 cm piece of ginger, peeled and finely chopped

2 tsp oil

1 tsp tahini

1 tbsp tamari


Heat 1 tbsp of oil in a wok or saucepan on a medium heat and cook the cashews, stirring often, until turning golden. Add the five spice powder and salt and mix well. Using a slotted spoon, remove the nuts from the pan, leaving as much seasoned oil behind as possible.


Add the mushrooms and 2 tsp oil and stir fry until the mushrooms are starting to brown. Add the peas, ginger and rice and stir fry for around 5 minutes until everything is heated through. Mix the tahini and tamari together, and drizzle into the rice mixture stirring to make sure it’s well distributed. Add the spinach, and cook until it’s just wilted. Mix the five spice cashews through just before serving.


By A. and E.


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