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2 tbsp. vegetable oil
4 scallions, white and green parts separated and chopped
2 garlic cloves, minced
1 tsp. fresh grated ginger
2 cups pineapple chunks (about ½ of a pineapple)
3 cups cooked rice (preferably 1-2 days old and chilled)
1 red bell pepper, diced
1 cup shelled frozen edamame, thawed
3 tbsp. soy sauce or tamari
1 tbsp. sriracha (or to taste)
1 cup fresh basil leaves
¼ cup roasted peanuts
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