Cook basmati rice, spread on a flat tray, and cool completely.
Heat vegetable oil in a wok, toast cashews until golden, and set aside.
Sauté garlic paste, sliced spring onion whites, and diced pineapple chunks for 2 minutes on high flame.
Add cooled rice, soy sauce, turmeric powder, and salt.
Toss continuously on high flame for 2 minutes, sprinkle roasted cashews and green spring onions, then serve.