Heat 2 tablespoons oil in a large wok or skillet over medium heat.
Saute onions until translucent. Add carrots and cook for 3-4 minutes.
Add peas, corn, garlic, ginger, chili flakes, and pineapple. Saute for 1 minute.
Increase the heat to medium high and add remaining tablespoon of oil into pan. Once melted, add the rice, soy sauce, fish sauce, pepper, and turmeric. Stir until combined.
Continue stirring 3-4 more minutes to fry the rice.
Add roasted cashews. Stir to combine.