Combine the rice and 3 cups water in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30 to 35 minutes.
Shortly before the rice is done, heat the oil in a stir-fry pan or extra wide skillet. Add the onion and saute over medium heat until golden.
Add the broccoli, carrots and bell pepper. Turn the heat to medium-high heat and stir-fry for 3 minutes or so, just until the vegetables are tender-crisp.
Add the scallions, tomatoes, and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
Stir in the cooked rice, then add the coconut milk, soy sauce, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Serve at once, topped with chopped cashews.
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