-
1
Halve the pineapple lengthwise, leaving the leafy top intact and cutting through it.
-
2
Hollow out each half (a serrated, curved grapefruit knife works well).
-
3
Chop 1 cup of the fruit very small and set aside for the rice.
-
4
Cut the remaining pineapple into 1/2-inch cubes and set aside for garnish.
-
5
Crumble the cold rice between your fingers to separate the grains and set aside.
-
6
Heat 1 tablespoon of the oil in a large nonstick skillet or wok over high heat, swirling to spread it in the bottom of the pan.
-
7
Add the onion and mushrooms and stir-fry until they start to soften.
-
8
Add the garlic and red pepper flakes and stir-fry for about 1 or 2 minutes.
-
9
Add the ginger and stir-fry for another minute.
-
10
Add the remaining tablespoon of oil and the cold rice to the pan.
-
11
Stir-fry for 2 or 3 minutes over high heat, then add the green beans, tofu, and the 1 cup of chopped pineapple and stir-fry for 2 or 3 minutes more.
-
12
Add the cashews, soy sauce, and sugar and stir-fry until the ingredients are well combined and rice is heated thoroughly, about 5 minutes.
-
13
Turn the heat down a little if it seems to be sticking and browning.
-
14
Add black pepper to taste.
-
15
Remove the pan from the heat and fill each half of the prepared pineapple evenly with the hot rice.
-
16
Garnish with extra chunks of the pineapple, the sliced green onions, and coconut, if using.
-
17
Serve immediately.
