Heat a non-stick wok and dry-fry the chopped onion, celery, green pepper, mushrooms and garlic over a high heat for 4-5 minutes, stirring occasionally.

Add the rice, stock, saffron and thyme. Stir well, then simmer gently to allow the liquid to be absorbed.

When ready to serve, season with black pepper to taste and stir in the peas. Allow them to heat through before serving.