Beat the eggs with the sherry and 1 tablespoon of the soy sauce in a small bowl. Cut 2 of the spring onions into 7 cm (3 inch) lengths, then cut lengthways into fine shreds. Leave in a bowl of very cold water to curl up slightly. Finely chop the remaining spring onions, keeping the white and green parts separate.
Heat half the oil in a large frying pan or wok and fry the cashew nuts and green parts of the spring onions, turning in the oil, until the cashew nuts are lightly browned. Drain with a slotted spoon.
Add the white parts of the spring onions to the pan and stir-fry for 1 minute. Add the beaten eggs and cook, stirring constantly, until the egg starts to scramble into small pieces, rather than one omelette.
Stir in the green pepper and five-spice powder with the remaining oil and cook for 1 minute, then tip in the cooked rice and spinach with the remaining soy sauce, mixing the ingredients together well until thoroughly combined and the spinach has wilted.
Return the cashew nuts and spring onions to the pan with the mung beans or pea shoots and season to taste. Pile on to serving plates, scatter with the drained spring onion curls and serve with sweet chilli sauce.