Tip: You can use the leftover coconut milk from Step 1 in a smoothie or sweet oatmeal.
Rinse and drain rice in a fine mesh sieve. Add rice to a small pot. Add 1 cup (2 cups for 4 servings) coconut milk and ¼ cup (½ cup for 4 servings) salted water to pot over high heat. Bring to a boil and reduce heat to low. Cover with a lid and cook for 12-15 minutes, or until grains are tender.
Wash lime, green onion, bell pepper, and cilantro. Cut lime in half. Thinly slice green onions. Pick and chop cilantro leaves. Cut bell pepper in half, remove core and seeds, and dice into ½ inch pieces. Cut pineapple into ¼ inch pieces.
Add shredded coconut to a large skillet over medium heat. Toast shredded coconut for 2-3 minutes, tossing often, until golden. Set aside. Carefully wipe skillet clean. Add 2 tbsp. (4 tbsp. for 4 servings) oil to skillet, then turn heat to medium-high. Add bell pepper and cook for 3-4 minutes, or until peppers are becoming tender and brown. Stir in garlic, pineapple, and cashews. Cook for about 1 minute.
When rice from Step 1 is cooked, add to same skillet over medium-high. Stir ingredients together. Season to taste with soy sauce and half of the green onion. Reduce heat to low to keep warm.
Heat a second skillet over medium. Add 1 tbsp. (2 tbsp. for 4 servings) oil. When hot, crack eggs into skillet. Season with salt and pepper. Cook eggs for 3-4 minutes until whites are opaque for a sunny side up egg, or cook to your preference.
Finish + Serve
Divide coconut rice onto plates. Top with toasted coconut, cilantro, remaining green onions, an egg, and sambal oelek to taste. Serve with a squeeze of lime if desired. Enjoy!