In small bowl, stir together soy sauce, oyster sauce, vinegar, sriracha and sesame oil.

Heat 1 tablespoon vegetable oil in large skillet or wok over medium-high heat. Add eggs and cook 1 minute, stirring constantly until scrambled and cooked through. Transfer eggs to large plate.

Add remaining 1 tablespoon vegetable oil to skillet. Add chicken and cook 4 to 5 minutes or until chicken is cooked through, stirring frequently. Transfer chicken to plate with eggs.

Add white onion to skillet and cook 2 to 3 minutes or until onion starts to soften, stirring frequently. Add garlic, ginger, peas and carrots to skillet and cook 1 minute or until garlic and ginger are fragrant, stirring constantly.

Add rice and cashews and cook 3 to 4 minutes or until rice begins to brown and all vegetables are tender, stirring occasionally but not too frequently.

Add green onions, soy sauce mixture and reserved eggs and chicken to skillet and cook 1 to 2 minutes or until everything is well combined and heated through, stirring frequently.

Remove from heat. Taste and add more soy sauce, if desired. Then, let rest in the pan, off the heat, 2 minutes before serving, as this helps the crisped rice release from the skillet for easier serving. Serve topped with extra chopped cashews.