Heat oil in large skillet over medium heat. Add squash, onion, carrots and cook 4-5 minutes, stirring occasionally, or until veggies are soft.
Add cooked rice, stir and let sit 2 minutes to brown.
Mix veggies and rice; push to the sides to make hole in middle. Pour eggs into hole; let sit 1 minute to set. Working in sections, flip eggs over and let sit on other side for 1 minute. Chop eggs into pieces; mix well.
Add tofu and cook 1 minute. Add peas, seasonings, soy sauce and cook 2 minutes.
Remove from heat; top with cashews.