Ingredients:

  • 4 cups day-old cooked Jasmine rice (chilled is essential)
  • 1 pound large 16/20 count raw shrimp, peeled and deveined
  • 2 large eggs, beaten
  • 3 tablespoons neutral cooking oil (such as canola or vegetable oil), divided
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 teaspoon yellow curry powder
  • 1/2 cup frozen peas, thawed
  • 1.5 cups diced fresh pineapple (reserve the hollowed shell for serving, if desired)
  • 1/4 cup unsalted roasted cashews
  • 2 tablespoons oyster sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon granulated sugar
  • White pepper (to season shrimp)
  • Sliced green onions (for garnish)

Instructions:

  1. Heat 1 tablespoon of oil over high heat in a wok or large skillet until shimmering. Pour in the beaten eggs and scramble until just set; remove immediately and set aside. Add another tablespoon of oil and cook the seasoned shrimp for 2–3 minutes until pink and opaque. Remove and set aside with the eggs.
  2. Add the last tablespoon of oil. Sauté the diced yellow onion and red bell pepper for about 3 minutes until softened. Add the minced garlic and 1 teaspoon of yellow curry powder. Cook for 30 seconds, stirring constantly, until the curry is intensely fragrant.
  3. Push the aromatics to the side. Add the 4 cups of cold, day-old rice directly into the hottest spot. Using a spatula, break up any clumps and stir rapidly to coat every grain in the fragrant oil and curry mixture. Fry the rice for 3–4 minutes until it sounds dry and crisp.
  4. In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, and sugar to create the Signature Sauce Blend. Pour the sauce over the rice and stir vigorously for about 1 minute until the rice is evenly colored and the sauce is fully absorbed. Return the shrimp, eggs, and thawed peas to the wok. Stir quickly to combine and ensure all ingredients are heated through.
  5. Gently fold in the diced fresh pineapple and cashews during the very last 30 seconds of cooking. We want the pineapple warmed, not cooked. Garnish generously with sliced green onions and serve immediately, ideally piled high inside reserved pineapple shells.