Rinse the rice well with at least 3 changes of warm water to wash away as much of the starch as possible, drain well
Put the rice in a saucepan and add 1 tablespoon of the oil and 1 1/2 cups of water. Cover and bring to the boil, stir once then cover and simmer for 12 to 15 minutes, until nearly all the water has been absorbed
Turn off the heat and leave, covered, to stand for 10 minutes.
Very gently so not to break the grains, fluff up with a fork and leave to cool
Heat the remaining oil in a wok or frying pan, add the garlic and spring onions and stir fry for 30 seconds
Add the chicken, shrimps and peas and stir fry for about 2 minutes, then add the cooked rice and stir fry for a further 2 minutes.
Pour in the egg and stirfry until just set.
Stir in the lettuce, soy sauce, sugar and seasoning.
Transfer to a warmed serving bowl, sprinkle with the chopped cashew nuts and serve immediately