• Rinse the rice.

In a medium sauce pot, combine the rice and 1¾ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the stir-fry ingredients.

• Transfer the pineapple to a paper-towel-lined plate and pat dry. Chop any large pineapple chunks into ½-inch pieces. In a small bowl, toss the pineapple with ½ teaspoon togarashi. Set aside the remaining togarashi for finishing the dish.
• Remove the stem, ribs, and seeds from the bell pepper; cut the bell pepper into ½-inch-wide strips, then crosswise 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 white parts for the stir-fry and the green parts for garnish.
• Cut the tofu into ½-inch cubes.
• If using the serrano, remove the stem; thinly slice the serrano crosswise into rounds. Wash your hands after handling.

In a wok or large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pineapple, season with salt and pepper, and cook, stirring occasionally, until the pineapple starts to brown, 2 to 3 minutes. Add the bell pepper, white parts of the scallions, and as much serrano as you like, season with salt and pepper, and cook, stirring occasionally, until the pepper starts to soften, 3 to 5 minutes. Stir in the tofu and peas and cook until warmed through, 1 to 2 minutes.
Transfer the vegetable mixture to a medium bowl and season to taste with salt and pepper. Do not clean the pan.
While the stir-fry cooks, prepare the remaining ingredients.

• Crack the eggs into another medium bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
• Measure out 2 tablespoons sesame stir-fry blend; set aside the rest for finishing the dish.
• If desired, thinly slice the water chestnuts into matchsticks.
• Strip the Thai basil leaves from the stems.
• Coarsely chop the cashews for garnish.

In the same pan used for the vegetables, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the eggs and cook without stirring until just starting to set, about 30 seconds. Add the rice, vegetable mixture, and 2 tablespoons stir-fry blend and cook, stirring constantly, until the eggs are cooked and the ingredients are well combined and warmed through, 2 to 3 minutes.
Remove from the heat, stir in the water chestnuts and basil leaves, and season to taste with salt, pepper, and togarashi.

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 with the togarashi, if desired, and serve.