Heat a large saucepan with 3 liters of water and salt. Bring to a boil and add the soaked rice. Cook till rice is 90% cooked. Drain the rice in a colander and pour cold water over the rice. Drain all the water and keep the rice covered in a refrigerator.

Heat 5 tbsp of oil in a large nonstick vessel. Add 1 tbsp each ginger & garlic chopped. Fry till light golden and then add 1 small onion sliced, 4 lime leaves and 1 fresh red chili chopped. Fry till onion is soft.

Now add cashew nuts and fry till light golden. Also, add chopped carrots and chopped mushrooms. Fry for 2 minutes and add chopped red and green capsicum, 1 & 1/2 tbsp dark soy sauce, 1 tbsp Thai sweet chili sauce, 1 tsp red chili powder, 1 tbsp black pepper powder, 1 tsp sugar, 1 tbsp vinegar and salt.

Add the cooked and chilled rice to the vegetables and stir gently till everything is mixed well.

Now add chopped fresh pineapple pieces, half cup white spring onion and 1 cup green spring onion, coconut milk and salt if needed.

Stir gently and cook with the lid on, for 5 minutes on low flame.

Serve Hot.