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Add the sesame oil to a frying pan with the chopped onion, crushed garlic, minced ginger and green curry paste and fry until the onions are softened.
Add in the frozen vegetables and soy sauce and fry that with the onions until the veggies are softened but still firm.
Then add in the cooked rice along with the cashews and chopped spring onions and fresh chopped basil and stir fry together for a couple of minutes until everything is well mixed and heated through.
Serve immediately.
Leftovers keep well in the fridge for 3-4 days.