1-First, prepare all ingredients by chopping the pineapple, red bell pepper, green onions, and mincing the garlic. Make sure your rice is cooked and chilled to keep it from getting mushy during frying. Heat a large wok or pan over medium-high heat and add 1 teaspoon of the oil to scramble the eggs quickly, then set them aside in a bowl.

2-Next, in the same pan, cook the pineapple and red bell pepper in 1 tablespoon of oil until they caramelize and release their sweet aroma. Add the green onions and garlic, stirring until fragrant, then transfer this mixture to the bowl with the eggs. Reduce the heat, add the remaining oil, and toast the cashews until they smell nutty and golden.

3-Now, stir in the chilled brown rice and heat it through, making sure to break up any clumps. Return the egg and vegetable mix to the pan, combine everything, and cook until warmed. Finish by adding the tamari or soy sauce, chili garlic sauce to taste, a squeeze of half the lime, and salt as needed. Garnish with lime wedges and cilantro before serving, and offer extra sauce on the side for customization.