Add the rice to a pan of boiling water and boil for 10 minutes or until the grains are tender. Drain. Meanwhile, mix together the soy sauce, sherry and sesame oil in a small bowl and set this mixture aside.
While the rice is cooking, heat a large frying pan with the vegetable oil and stir-fry the carrots and onions for 2-3 minutes or until softened. Add the cabbage, garlic and chilli, and stir-fry for 2-3 minutes. Stir in the soy sauce mixture and the cashew nuts. Season to taste.
Mix the hot rice into the pan. Sprinkle with the seeds and fork through.
You can vary the vegetables as you like depending on what is available. Try strips of turai, brinjal, peppers, or fennel.