In a wok or frying pan, over medium-high, heat 1T water and add garlic, ginger and onion. Cook for a few minutes and then add mushrooms and peppers. Season with salt and pepper. Cook until veggies have a bit of colour.
Add edamame and corn and cook for a few minutes. Stir in rice.
Add tamari, dark soy sauce, sesame oil and maple syrup. Stir and continue to cook on medium heat. Stir in Thai basil and cashews.
Adjust seasoning according to personal preference. Divide into 4 bowl and garnish with sliced spring onion and basil. Enjoy!