Combine sherry, soy sauce, salt and sugar in a small bowl and stir to dissolve. Remove and discard mushroom stems(save for making stock). Slice caps into long, thin strips and set aside. Using your hands, gently crumble cooked brown rice into individual grains in a bowl.
Heat a large, deep skillet over high heat(or you may use a wok). Add 1 tbls. veg. oil and swirl to coat. Add eggs and tilt to spread into a thin pancake.As soon as eggs are set, turn to cook other side briefly, just a few seconds. Turn onto a plate.
Move egg pancake to a cutting board and roll into a cylinder. Slice thinly crosswise to make long, slender ribbons. Set aside.
Heat pan again over high heat until very hot. Add remaining 2 tbls. veg. oil and swirl to coat. Add onion, ginger, and garlic, and toss until fragrant but not browned, about 1 minute.
Add mushrooms and toss. Add edamame beans and cook until mushrooms are wilted and shiny, about 3 minutes. Add in the rice and toss well. Pour soy sauce mixture around pan sides and toss to mix and season everything nicely.
Add pineapple and toss to mix everything well. Cook, stirring occasionally, until rice is heated through and tender, about 2 minutes. Add egg ribbons, green onions, sesame oil, cilantro and salt to taste. Toss gently to combine. Top with cashews. Serve hot or warm. Enjoy!