Cook the rice according to the instructions on the package and store it in an air-tight container in the fridge until you use it the next day.

Chop the onion, mince the garlic, slice the carrots, and dice the bell pepper

In a large pan, heat the oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, frozen peas, and the bell pepper. Cook for 3-5 minutes.

Then stir in the cooked rice and season with the curry powder and the soy sauce. Next, add the pineapple, the peas, the green onion, and the cashews. Season with salt, black pepper, and if using red pepper flakes. Stir until well combined. Serve with fresh cilantro. Enjoy!