Pineapple fried rice with water chestnuts and shichimi togarashi

In a small sauce pot, combine the rice and 1⅓ cups [2⅔ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, start preparing the rest of the meal.

• Transfer the pineapple to a paper-towel-lined plate and pat dry. In a medium bowl, toss the pineapple with half the shichimi togarashi; set aside the rest for finishing the dish.
• Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
• Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.

• Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. 
• Diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. 
• Jumbo shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. 

In a wok or large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add your protein, season lightly with salt and pepper, and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for jumbo shrimp, and 3 to 5 minutes for tofu or chicken. Transfer to a plate. Do not clean the pan. 

While your protein is cooking, start preparing the remaining ingredients.

• Divide the stir-fry blend into two equal portions, one for the fried rice and one for finishing the dish.
• Cut the water chestnuts into matchsticks.
• Using the bottom of a bowl or cup, lightly crush the cashews for garnish.

In the same pan used for your protein, add the pineapple, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add the bell pepper and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Stir in the peas and cook until heated through, 1 to 2 minutes. 

To the pan with the vegetable mixture, add the rice, your protein and any accumulated juices, and half the stir-fry blend and cook, stirring constantly, until the protein is cooked through, 2 to 3 minutes. Remove from the heat and stir in the water chestnuts. Season to taste with salt and pepper. 

Transfer the fried rice to individual bowls and garnish with the cashews and green parts of the scallions. Sprinkle with the remaining stir-fry blend and shichimi togarashi to taste and serve.