Add the rice to a large pan of lightly salted boiling water. Stir, then simmer for 25 minutes.
While the rice is cooking, put the oil, lime or lemon juice, garlic, chilli, soy sauce, honey and vinegar into a large salad bowl. Season with ground black pepper and whisk to blend.
Add the vegetables to the bowl together with the nuts. Toss well.
When the rice is just tender, drain in a colander, and rinse under cold running water until warm. Drain well, then add to the salad bowl and toss to mix. Serve in shallow bowls lined with spinach.
Add strips of beef or mutton left over just before serving the salad.
…speed it up
For a spicy chilli flavour without the bother of chopping, simply add a whole chilli, slit lengthways, seeds removed. Discard before serving. Or use 1/2-1 tsp crushed chilli flakes.
Never keep rice warm once it is cooked, as bacteria can develop. Cook and serve it immediately, then quickly cool any that is left over if you want to keep it. * You can cook rice ahead of time or make up a double batch to use later, but remember that it must be used within two days. Although you can freeze rice, the texture becomes a little brittle when thawed. Frozen rice must be used within three months.