In a heated wok with oil, sauté green beans, pan-fried tofu, and frozen corn for a minute or so over medium-high heat. Then season with salt and turn off the heat. Transfer the mixture to a bowl.
Using the same wok, add a little more oil if needed, 'fry' the cooked rice until you see the grain starts to dance in the wok.
Use the back of the spatula and press the rice to loosen the grain (use light pressure and not mash it)
Then, add in the dragonfruit flesh and toss everything together until the rice is well coated with the color.
Place the cooked veggies and tofu in and give it another toss until well-combined. Season to taste and finally, add in the toasted cashews.
Serve warm with homemade sambal (check my blog for the recipe and video), pickles, tomato slices, fried shallots, and salad.