Step by step

Method

6 steps

1. 1

   Break up 3 cups cold cooked jasmine rice with your hands so there are no clumps. Pat 8 oz peeled, deveined shrimp dry and chop into bite-size pieces. Have soy sauce, fish sauce, pineapple, and garnishes within arm's reach — this moves fast on high heat.

2. 2

   Heat 1 tablespoon neutral oil in a large wok or skillet over high heat until it shimmers. Add the shrimp and cook until pink and just firm, about 2 minutes — pull them as soon as they curl into a loose C. Transfer to a plate.

3. 3

   Add the remaining 1 tablespoon oil. Pour in 2 lightly beaten large eggs and scramble until barely set, then push to the edge. Add 2 minced garlic cloves and 1 small diced carrot; stir-fry 1 minute until the garlic smells sweet and the carrot just softens at the edges.

4. 4

   Add the cold rice and toss over high heat until every grain is hot and lightly toasted, about 3 minutes — you should hear a light crackle. Quiet pan means it's steaming; raise the heat.

5. 5

   Fold in 1 cup small fresh pineapple cubes, 2 tablespoons light soy sauce, 1 tablespoon fish sauce, and optional ½ teaspoon mild curry powder. Return the shrimp and toss until evenly seasoned and the pineapple is warm, 1–2 minutes.

6. 6

   Stir in ⅓ cup chopped roasted cashews, 3 sliced green onions, and ¼ cup chopped cilantro. Serve with lime wedges. You want separate savory-sweet grains with juicy pineapple and plump shrimp — not mushy rice or watery pineapple soup in the pan.