Heat a large high-sided skillet set over medium-high heat. Add the sesame oil.

When the oil is shimmering, add the carrots. Cook for 2 minutes, stirring occasionally. Then add the red bell pepper and cook for 2 more minutes, stirring occasionally. Finally, add the pineapple and cook for 3 more minutes, stirring occasionally.

Stir in the garlic and ginger and cook for 1 minute.

Add the butter and allow it to melt. Then add the rice and fold to combine. Next add the soy sauce and chili garlic sauce, and stir to combine. Cook the rice, stirring occasionally, for 8-10 minutes or until it is crisp and golden brown.

Create a hole in the center of the pan by scooting the rice out to the sides. Add the beaten eggs to the center and stir them gently inside the hole to scramble them.

When the eggs are set (no longer runny or watery), mix them into the rice. Add the sliced green onion and stir to combine. Remove the pan from the heat and sprinkle the chopped cashews over the top.

Serve immediately garnished with sesame seeds, additional green onions, and/or sriracha (if you like a little spice). Fresh lime wedges would also be good, squeezed over the top. Store any leftovers in an airtight container in the fridge up to 4 days.