Rinse the rice 3 or 4 changes of warm water to wash away some of the starch, drain well

Put the rice in a saucepan and add 1 tablespoon of the olive oil and 1/2 cups of warm water.

Cover and bring to the boil, stir once then cover and simmer gently for 12 to 15 minutes, until nearly all the water has been absorbed

Turn off the heat and leave covered to stand for 10 minutes

Fluff up with a fork and leave to cool

Heat the remaining oil in a wok or frying pan, add the garlic and spring onions and stir fry for about 30 seconds

At the chicken, shrimps and peas and stir fry for about 1 or 2 minutes, then add the cooked rice and stir fry for a further 2 minutes

Pour in the egg and stir fry until just set

Stir in the lettuce, soy sauce, sugar and seasoning

Transferred to a warmed serving bowl, sprinkle with the chopped cashew nuts and serve immediately