Rinse the rice under cold water until water runs clear.
In a medium-sized pot, add the rice, ghee, coconut milk, and water/pineapple juice. Bring to a boil, cover, turn heat to low, and simmer for 22 minutes.
Prepare your other ingredients while rice is cooking. When rice is done, spoon onto a large plate or casserole pan to dry.
Dice your carrots and scallions. Mince your garlic and ginger. Cube your pineapple and chicken in 1 inch pieces.
In a large, heavy bottomed pan or wok, heat 2 TBSP of sesame oil.
Add cashews and stir occasionally until they are toasty brown but not burned. Then remove from heat and set aside.
Add carrots, pineapple, and more sesame oil, if needed, and cook until carrots are soft and pineapple has started to caramelize. Then remove, and set aside.
Add scallions, garlic, and ginger. Stir continuously until scallions are wilted and garlic is cooked through but not browned. Remove from heat, and place in a bowl.
Whisk eggs, then add to pan and stir continuously until cooked. Then add to bowl with the scallions.
Now, add more sesame oil and the chicken. Brown on one side, then stir and brown on the other side. When chicken is cooked through, add rice + everything else back to the pan, including the soy sauce.
Taste. Add more sesame oil, if you prefer. If more salt is needed, add more soy sauce.
Garnish with cilantro, sesame seeds, and chili pepper flakes.