Chopped fresh cilantro, green onions and sesame seeds for garnish, optional
Heat 1 tablespoon of oil in a wok or large pan over hight heat. Add the onion, garlic and ginger and cook for a minute, until fragrant. Add the mixed vegetables and sauté for another 30 seconds - 1 minute. Push the ingredients to one side and pour in the beaten eggs. Scramble into small pieces until cooked. Transfer the ingredients to a large plate.
Return the pan to the heat and add 1/2 tablespoon of oil. Add the pineapple and cook until slightly softened. Transfer to the same platter as the vegetables and eggs. Return the same pan back to the heat and add the remaining oil. Spread the rice into the pan, breaking up any large chunks with a spatula. Cook until slightly toasted. Add the platter of vegetables and pineapples back into the pan. Add soy sauce, fish sauce (if using), sesame oil, Mirin, chili pepper flakes, salt and black pepper to taste. Sprinkle in the cashews and squeeze in the lime wedge and continue tossing and stirring well to combine everything.
Serve hot with cilantro, green onions and sesame seeds, if desired.
Add in chopped cooked chicken, shrimp, tofu or any other protein of your choice to make this a complete meal.