Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water and rice in a pan, bring to the boil, cover and leave to fluff up on the switched-off hob for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.
Heat the oil in a non-stick frying pan, fry the rice in batches for approx. 10 mins., remove from the pan and set aside.
Heat the oil in the same pan. Add the vegetables, stir fry for approx. 5 mins. Add the reserved rice. Whisk the eggs and soy sauce, pour into the rice, mix together immediately. Stir fry for approx. 10 mins.
Sprinkle with cashew nuts.