Ingredients

 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

Preparation Guide

 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.