If using fresh pineapple, dice it into small chunks. If your rice is freshly cooked, spread it out on a tray and let it cool to prevent it from becoming sticky.
Heat the Oil:
In a large skillet or wok, heat sesame oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent.
Cook the Vegetables:
Add the mixed vegetables and edamame or chickpeas to the skillet. Cook for 2-3 minutes until they’re tender but still crisp.
Add the Pineapple:
Stir in the pineapple chunks and cook for 1-2 minutes to caramelize slightly, enhancing their sweetness.
Season and Stir:
Add the curry powder, turmeric powder (if using), and soy sauce. Mix well to coat the vegetables and pineapple.
Incorporate the Rice:
Add the cooked rice to the skillet and gently stir to combine. Cook for another 3-4 minutes, ensuring the rice is heated through and evenly coated with the seasoning.
Garnish and Serve:
Remove from heat and garnish with chopped green onions and roasted cashews or peanuts for a crunchy texture. Serve with lime wedges on the side for an extra zing.
Serving and Storage Tips:
