Chop the green onions (separating green and white), grate the ginger, chop the red bell pepper, and whisk the eggs.

Heat the sesame oil in the cast iron skillet.

Add the grated ginger, bell pepper, and whites of the green onions. Stir fry for a couple of minutes.

Move the pepper and onion to one side of the skillet and add the eggs to the other. As they cook, break them into pieces. Toss the cooked egg together with the bell pepper and onion.

Add the rice, pineapple, edamame, soy sauce, and sriracha to the skillet and toss to combine. Continue stirring occasionally until heated through.

Before serving, add the cashews, and greens from the onions.