Step 1

First, rinse the rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Once rinsed, pour out the milky water and continue to rinse until water is clear, which will take about 4 to 5 times. When done, make sure to drain it well.

Step 2

Next, add the rice and water to an Instant Pot. When ready, close the lid, turn the venting knob to the sealing position and pressure cook at high pressure for 3 minutes.

Step 3

When the timer goes off, allow a natural release of pressure for 10 minutes.

Step 4

After 10 minutes, turn the venting knob to the venting position to release the remaining pressure and then carefully open the lid.

Step 5

Next, use a fork to fluff the rice, then spread the rice on a baking sheet pan and pop it in the refrigerator or freezer to cool for a few minutes till you prep the veggies.

Step 6

When the rice is cooling, stir the soy sauce together with the curry powder in a small bowl and then set aside.

Step 7

Next, heat oil in a wok or large nonstick skillet over high heat.

Step 8

Add garlic, Thai red chili, and onion and then cook for 1 minute.

Step 9

Next, add in the bell pepper and cook for another 1 minute.

Step 10

After a minute, add peas and give it a stir.

Step 11

Next, add the pineapple, rice, cashews, and sauce. Cook, stirring constantly, for about 2 minutes or until rice grains go from being wet with sauce to sort of caramelized.

Step 12

Finally, stir through green onions then serve in a bowl!

Step 13

First, rinse the rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Once rinsed, pour out the milky water and continue to rinse until water is clear, which will take about 4 to 5 times. When done, make sure to drain it well.

Step 14

Once rinsed, follow the instructions for cooking rice found on the packaging. It is generally a 1 to 1-1/2 ratio of water to rice when cooking on the stove top.

Step 15

Next, use a fork to fluff the rice, then spread the rice on a baking sheet pan and pop it in the refrigerator or freezer to cool for a few minutes till you prep the veggies.

Step 16

When the rice is cooling, stir the soy sauce together with the curry powder in a small bowl and then set aside.

Step 17

Next, heat oil in a wok or large nonstick skillet over high heat.

Step 18

Add garlic, Thai red chili, and onion and then cook for 1 minute.

Step 19

Next, add in the bell pepper and cook for another 1 minute.

Step 20

After a minute, add peas and give it a stir.

Step 21

Next, add rice, pineapple chunks, cashews, and sauce. Cook, stirring constantly, for about 2 minutes or until rice grains go from being wet with sauce to sort of caramelized.

Step 22

Finally, stir through green onions then serve in a bowl!