3 tbsp sunflower oil
1 piece cassia bark or cinnamon stick, about 4cm in length
½ tsp brown mustard seeds
1 onion, sliced
1 tbsp butter
10-12 cashew nuts
2 green chillies, chopped
½ tsp turmeric
¼ tsp salt
¼ tsp garam masala
A few coriander leaves, washed and chopped

Heat the oil in a wok or a large pan. Add the cassia bark followed by the mustard seeds and allow them to sizzle. Tip in the onion and fry for 2 minutes until translucent. Add the butter, cashew nuts and green chillies.
Continue frying for another 2-3 minutes until the cashew nuts turn golden in colour. Add the cooked rice and carefully fold into the onion mixture. Mix in the salt, garam masala and garnish with the coriander. Serve hot.

This dish can be served with plain natural yogurt, pickles and poppadoms. And remember, cooked rice should generally be only reheated once.