Into a hot wok, add Coconut Oil (4 tablespoon). Cook Onion (1) for a few minutes.
Add Red Bell Pepper (1) and Orange Bell Pepper (1). Stir fry for 1 minute.
Add Carrot (1). Stir fry for 30 seconds.
Add Pineapple (1 cup). Stir fry for 30 seconds, then remove wok from the heat.
Return the wok to the stove over high heat and add additional coconut oil. Stir fry Garlic (2 clove) for 30 seconds.
Add Jasmine Rice (3 cup) and stir to combine.
Add Green Peas (1/2 cup), Curry Powder (1 tablespoon), Ground Black Pepper (1 teaspoon), and Gluten-Free Soy Sauce (2 tablespoon). Stir to combine.
Return the bell pepper and pineapple mix to the wok. Stir to combine.
Add Scallion (3). Stir to combine.
Garnish with Peanuts (to taste) and additional scallions. Serve and enjoy!