Vegan Pineapple Fried Rice

1.

Cook the basmati rice according to package instructions and set aside to cool before adding it to the other ingredients.

2.

Heat one tablespoon of coconut oil in a large skillet or wok over medium heat, then add the chopped garlic and sauté for about a minute.

3.

Add diced carrots and bell pepper to the skillet and cook until tender, about five minutes, stirring frequently to ensure even cooking.

4.

Mix in the cashews, peas, and pineapple chunks, cooking for an additional three minutes until everything is well-combined and slightly softened.

5.

Push the vegetables to one side of the skillet, adding another tablespoon of coconut oil to the empty side, then toast the curry powder for thirty seconds.

6.

Combine toasted curry powder with the vegetables, blending them well before adding in the cooked rice and soy sauce.

7.

Stir-fry the mixture for about five minutes, allowing flavors to meld together, and throw in sliced green onions, stirring briefly to incorporate.

8.

Season with salt and black pepper, adjusting to taste, and serve warm, garnishing with extra green onions if desired.