In a saucepan, heat 2 tsp. EVOO over medium-low heat. Stir in the rice, then add 2 2/3 cups water and 1/2 tsp. salt; bring to a boil. Lower the heat, cover and simmer until tender, 17 minutes. Spread onto a baking sheet; refrigerate.
In a nonstick skillet, heat 1 tsp. EVOO over medium heat. Add the eggs and season with salt. cook, stirring, until scrambled, 2 minutes. Transfer to a plate.
Add the remaining 2 tbsp. EVOO, 2 tbsp. water, the green beans and 1/4 tsp. salt to the skillet and cook for 3 minutes. Add the garlic; cook for 2 minutes. Add the chorizo and scallions and cook until the chorizo is browned, 2 minutes. Transfer to the eggs; reserve the skillet.
Return the skillet to medium-high heat and add the chilled rice. Cook undisturbed until a golden crust forms, 3 minutes. Break up and stir in the egg-chorizo mixture and cashews. Cook until heated through, 2 minutes.
