Fry the aromatics: Heat the coconut oil in a large pan or wok over medium-high heat. Add the curry leaves, pandan leaf, green chillies, and the chopped white bases of the spring onions. Stir-fry for 1 minute until fragrant.
Add the spices: Stir in the garlic and ginger, crushed black pepper, roasted curry powder, and a pinch of salt. Cook for about 30 seconds, stirring constantly to prevent the garlic from burning.
Cook the mushrooms and radish: Turn the heat up to high. Add the oyster mushrooms and white radish to the pan. Stir-fry rapidly for 2–3 minutes until the mushrooms begin to brown and the radish softens slightly but stays crisp.
Mix in the remaining vegetables: Add the steamed purple sweet potato cubes and the grated carrot. Toss gently for 1 minute to coat them in the spiced oil, taking care not to mash the sweet potato.
Fry the rice: Break up any clumps in your cold red rice, then add it to the pan. Using a flat spatula, toss and fold the rice continuously on high heat for 3–4 minutes until the grains are hot and evenly coated.
Finish and serve: Taste the rice and add more salt or black pepper if desired. Turn off the heat, stir in the green tops of the spring onions, and serve hot.
