Set a large skillet over medium heat. Once the pan heats up, add a tbsp of the coconut oil and allow it to melt. Once the oil melts, add the diced carrots and roughly chopped cashews. Season with a small pinch of sea salt. Cook, stirring occasionally, until the carrots have softened. This will take about 5-7 minutes.

Add the sliced scallions to the carrot mixture along with the grated ginger, granulated garlic, and chili flakes.  Stir everything together and cook an additional 2-3 minutes to let the flavors marry. Pour your veggie mixture into a bowl and set it aside.

Return the skillet to the burner and add the remaining tbsp of coconut oil. Add the cooked rice to the pan along with the rice vinegar, tamari, and raisins. Stir everything together, then let the rice fry without stirring, for about 3 minutes. Add the veggie mixture back to the pan and cook an additional 2-3 minutes to heat everything through. Taste your fried rice and add more tamari as needed before serving.