Where to buy 
Ingredients:
- 2 cups of red rice (300 gr)
- 4 medium slices of chicken breast (600 gr) cut into thin strips
- 2 sliced garlic cloves
- 1 package Shinoki mushrooms, separated from the base and coarsely chopped
- 2 small onions finely copped
- 1 cup sunflower sprouts
- 4 tablespoons sweet chili sauce
- Fresh cilantro
- 2 tablespoons olive oil
- Handful of chopped cashew nuts
- Salt
Method:
Cook the rice in boiling water (like pasta) until it is soft enough to eat and reading for sautéing with no further cooking. Strain.
Heat the olive oil in a wok/ wide, heavy-based skillet and sauté the onion and garlic in the oil. Add the chicken strips and fry until almost done. Add the mushrooms, bean sprouts and rice, and pour over a little water to scrape up the residue from the base of the wok. Mix, add the sweet chili and continue to stir fry for 5 minutes. Taste and season as necessary.
To serve: garnish with fresh cilantro and chopped cashew nuts
