Add 1½ cups of water, jasmine rice, and a pinch of salt to a small sauce pot and bring to a boil. Reduce heat, cover, and simmer until all water has been absorbed, about 15 minutes. Remove from heat and set aside with lid on until ready to incorporate in stir-fry.

Rinse the green onions and yellow squash. Thinly slice the green onions on a bias (on an angle.) Trim ends off the yellow squash, quarter lengthwise, and dice into quarter-rounds. Finely dice the yellow onion. Drain pineapple and reserve juice.

While rice is cooking, warm half the sesame oil (1 Tbsp.) in a pan over medium heat (reserving remaining for garnish). Add all of the diced yellow onion, half the green onions (reserving remaining for garnish), and cashews for about 2 minutes. Stir frequently until aromatic and onions are slightly softened and translucent. Add diced yellow squash and cook 3-5 minutes, until it begins to soften.

Once cashews are lightly toasted, add slaw mix, cooked rice, and soy sauce. Sauté over high heat for 2 minutes, until soy sauce is absorbed and rice and vegetables begin to caramelize. Add pineapple and stir-fry over high heat for another 2-3 minutes until warmed through. Taste and add reserved pineapple juice to taste. Add a pinch of salt and pepper.

Add a heaping serving of fried rice to a bowl. Drizzle with remaining 1 Tbsp. sesame oil. Garnish with remaining green onions and a drizzle of Sriracha sauce.