In a small frying pan, toast the cashews over high heat until golden brown and set aside. Finely slice the scallions, chop the oyster mushrooms, peel and dice the carrot, and mince the garlic.
In a large frying pan, heat the rapeseed oil and fry the oyster mushrooms until hot. Add the planted.chicken curry and fry until golden brown. Then add the carrot, garlic and spring onions (save a small part for decoration). Loosen the rice well and stir it in. Deglaze the mixture with the soy sauce and season with curry powder and turmeric. Stir everything well and sauté for another 5 minutes, stirring every now and then.
Salt the fried rice if necessary, press individual portions into a bowl and turn out onto a plate. Decorate with the cashews and spring onions and top with fresh bamboo shoots.