Prep the Ingredients

Cup of Yum
1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
2. Dice the carrot and onion. Slice the jalapeño into thin semicircles, removing some seeds for less heat if desired.
3. Separate the green onions: cut the white and light green portions into 1" sticks; finely slice the dark green leaves for garnish.
4. In a small bowl, combine the ginger, garlic, soy sauce, sesame oil, and rice vinegar to make the sauce.

Assemble and Bake

1. In a large bowl, toss the cooked rice and tofu with neutral oil until evenly coated.
2. Add the diced carrot, edamame, and onion. Pour in the sauce and toss to coat.
3. Spread the mixture evenly onto the baking sheet. Top with the pineapple cubes, large green onion pieces, and cashews.
4. Bake for 25-35 minutes, or until the rice is browned and crispy at the edges.

Garnish and Serve

1. Garnish with the reserved green onion slices and chopped cilantro. Drizzle with sriracha for additional heat, if desired.
2. Serve immediately for the best texture and flavor.