Cook the rice in boiling salted water according to package directions. When the rice is cooked, drain, set aside and keep warm.

Steam the broccoli over boiling water for about three minutes until tender but still a bit crisp. Drain, set aside and keep warm.

Meanwhile, heat a frying pan over medium heat until it is quite hot. Tip in the cashews and toast them, stirring constantly with a wooden spoon, until they are just beginning to take on a bit of colour. This can happen very quickly, so don't look away even for a second. Remove the cashews from the pan and set aside.

Carefully, add the sesame oil to the now empty frying pan (it may spit a bit) and return it to the heat.

Add the garlic and fresh ginger and stir fry for one minute. (If using dried ginger, wait until the next step to add it.)

Pour in the soy sauce and honey (and the dried ginger if using instead of fresh) and allow the mixture to bubble up a bit.

Stir in the cooked rice and cashews and stir fry for a moment or two.

Gently add the broccoli and lightly stir through. You want the florets to remain whole if possible.

Taste and add salt and/or pepper if necessary.

Divide the mixture between two bowls and serve with extra soy sauce, if desired.