Cook rice following the pack instructions, drain and put it back in the pan. Cover the lid and let it stay for about 15 minutes. Heat some oil in a wok and roast 50g cashew nuts. Get it out of the wok. Fry in the remaining oil 1/2 chopped carrot, 1 finely chopped leek and 200g mushrooms. When the mushrooms are done, season it and add ginger powder to taste. Pour in 4 tablespoons soy sauce. Lower the heat and let it simmer, meanwhile make the peanut sauce. Add 4 tablespoons peanut butter and 1 tablespoon lemon juice and stir it well to combine. Then stir this into the vegetables in the wok together with the roasted cashew nuts. Just warm it a little more. Serve it with rice. (This recipe serves 2) Enjoy!