Chickpea and Egg Fried Rice

The Method

Rinse the rice in a sieve under cold running water, then put into a saucepan of water.
Bring to the boil, then simmer for 8-10 minutes until just cooked through. Drain well
and set aside.

Heat a large wok or non-stick frying pan over a high heat. Trim the spring onions
then finely chop. Add half of the oil to the wok and stir-fry for 30 seconds. Finely
shred the kale and to the wok with the chickpeas and rice, then stir-fry for another 2-
3 minutes.

Push the rice mixture to one side and add the rest of the oil. Crack in the eggs and
stir-fry until you have soft scrambled eggs, then mix back into the rice until evenly
combined. Divide the chickpea and egg fried rice between bowls and scatter over the
cashew nuts to serve.