Prep the Rice: Use cold, day-old rice to prevent clumping. If using freshly cooked rice, spread it out to cool slightly.
Cook the Shrimp: Heat 1 tablespoon oil in a wok or large skillet. Add shrimp, season lightly with salt and pepper, and stir-fry for 2–3 minutes until pink. Remove and set aside.
Scramble the Eggs: In the same pan, add a bit of oil if needed and pour in beaten eggs. Scramble until just set, then remove and set aside with the shrimp.
Stir-Fry the Vegetables: Add remaining oil, sauté garlic and onion until fragrant. Add carrot and peas, cooking 2–3 minutes until slightly tender.
Add Rice & Seasonings: Stir in cold rice, breaking up clumps. Add soy sauce, fish sauce, oyster sauce, curry powder, sugar, and white pepper. Mix thoroughly until rice is evenly coated.
Combine Everything: Return shrimp and eggs to the pan. Add pineapple chunks and green onions. Stir-fry 1–2 minutes to combine and heat through.
Garnish & Serve: Sprinkle with chopped cilantro, cashews, or peanuts. Serve with lime wedges. For a special presentation, serve inside a hollowed-out pineapple.
Serving and Storage Tips
