Veggie Fried Rice

In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add onion and garlic and cook for 2–3 minutes until softened. Add carrots, mushrooms and red pepper and continue to cook, stirring, until crisp-tender, about 3 minutes. Move veggies to a bowl.

In the same skillet, add another tablespoon of olive oil and cook eggs, stirring, until scrambled, then remove them to the same bowl as veggies.

If needed, add remaining tablespoon of olive oil to skillet and add cold rice. Make sure rice is cold, not just cooked, or it will end up mushy. Cook for 3–4 minutes, breaking up clumps and stirring until heated. Turn heat down to low and add back veggies and eggs, cashews and soy sauce. Stir everything together and cook until heated through.