Method

1. Rinse the rice well in a sieve and then add to a pan of 250ml of water. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes, then turn off the heat and leave to sit for another 10 minutes for perfectly cooked rice.
2. Spread the rice out on a tray and allow to cool to prevent further cooking.
3. To make the satay sauce, mix two teaspoons of soy sauce in a small bowl with the peanut butter, vinegar, one tablespoon of water and the seasame seeds, if using. Set aside until needed.
4. Break off the broccoli florets. Trim the mushrooms and cut into slices.
5. Heat a wok or large non-stick pan over a medium heat. Dry roast the cashew nuts, tossing regularly until evenly coloured. Tip on the chopping board and once cooled, roughly chopped.
6. Add one teaspoon of the oil to the wok and swirl up the sides, then tip in the broccoli and mushrooms and stir-fry for 3-4 minutes until tender. Tip on a plate and set aside.
7. Add the rest of the oil to the wok. Add the cooked rice and warm through. Break the egg into a bowl and lightly beat, then make a well in the centre of the rice and add the egg.
8. Leave for 20 seconds until it starts to set and then begin to gently break up with a wooden spoon and toss until evenly combined. 
9. Return the cooked vegetables to the wok with the cashew nuts and sprinkle over the remaining teaspoon of soy sauce.
10. Toss until evenly combined and divide among bowls and drizzle over the satay sauce to serve.