In a large saucepan, heat 1 tablespoon of sesame oil on medium heat.
Add 1 small chopped onion and sauté until translucent.
Add 1 tablespoon of Bragg liquid, 2-3 cups of cooked and cooled brown rice, 1/2 - 3/4 cup of chopped pineapple, 1 small chopped tomato, and 2 tablespoons of raisins to the saucepan.
Add 1 teaspoon of curry powder and 1/2 teaspoon of ground turmeric, then mix thoroughly.
Cook the mixture for 6-8 minutes or until all ingredients are heated throughout.
Season with 1/8 teaspoon of sea salt and 1/8 teaspoon of black pepper.
Garnish the dish with 2 tablespoons of chopped cilantro.