In a large wok or pan over a medium heat, toast the cashew nuts until golden.
Add the soya sauce and allow to reduce, stirring occasionally until the liquid has reduced and forms a coating around the cashew nuts. Remove from the pan and set aside.
In the same pan, add the sesame oil and heat over a high heat.
Sauté the mushrooms until golden and caramelised. Remove ⅓ from the pan and set aside for topping.
Add the ginger, garlic and spring onions to the mushrooms in the pan and sauté for 2-3 minutes until softened.
Add the cooked jasmine rice and stir-fry for 2-3 minutes. Drizzle in the egg and stir quickly. Spoon into bowls and top with the sautéed mushrooms, cashews, chilli and fresh coriander.