2 tbsp coconut oil, divided
1 ½ cups chopped fresh pineapple
1 large diced red bell pepper
¾ cup chopped onions
2 cloves garlic, pressed or minced
½ cup chopped raw, unsalted cashews
2 cups cooked and chilled basmati rice
1 tbsp soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Salt, to taste
Handful of fresh coriander leaves, cut into little pieces, for garnishing
Recommended: Meaty vegan delights
Place a large kadai over medium-high heat. Once hot, add one teaspoon oil, pineapple and red pepper. Cook, stirring constantly, until the liquid evaporates and the pineapple is caramelized on the edges, about 3-5 minutes. Add the green onion and garlic. Cook until fragrant while stirring constantly for 30 seconds.
Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly for 30 seconds. Add the rice and stir to combine.
Cook until the rice is hot, stirring occasionally, about 3 minutes.
Add the soy sauce and chilli garlic sauce, to taste. Squeeze the juice of ½ lime and stir well. Season with salt and set aside.
Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of coriander.