1 cup cooked rice
2/3 cup frozen corn-peas-carrots mix
1/3 cup cashews
2 tablespoons garlic salt
6 tablespoons soy sauce
1 tablespoon dill
cooking oil
1/2 large onion, chopped finely
Heat the oil in a frying pan and sauté the onions until they begin to turn translucent. Then add the frozen vegetables. When they've defrosted, add the remaining ingredients. Cook for 5-10 minutes, stirring occasionally.