1 Pack of Tilda Mushroom rice 125g Cooked shredded duck 125g Thai vegatables 100g Shitake mushrooms 4 spring onions Soy sauce Handful cashew nuts Chop 4 spring onions and fry in a little hot oil adding 1 teaspoon of freshly grated ginger. Slice 100g Shitake mushrooms and 125g Thai vegetables, perhaps including pak choi, peanut shoots and bok choi, add to pan and heat about 3 minutes. Stir in the Tilda Mushroom rice with 125g shredded, cooked duck and a handful of toasted cashew nuts. Serve with a drizzle of soy sauce.