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8 large Shrimp (leave 4 whole, and cut the rest into small pieces)
250 grams of cooked rice, about 1.5 cups
¼ cup small diced onions
1 Tbsp soy sauce
1 tsp fish sauce
1 tsp sugar
1/8 tsp salt
1 tsp curry powder
¼ tsp White pepper
½ cup fresh Pineapple, cut into small pieces
⅓ cup toasted cashews, unsalted
2 green onions, chopped
½ cup tomatoes, seeds removed, cut into half-inch cubes
Cucumber slices for serving
In a wok or a large frying pan, heat 2 Tbsp of vegetable oil until hot. Sear the whole shrimp until done; remove and set aside. In the same pan, add the small pieces of shrimp and cook until done; remove and set aside.
Add more oil to the wok if needed, then add the egg and scramble slightly. When the egg is half way cooked, add the rice and toss to mix. Add the diced onions and toss to mix. Add curry powder, white pepper, sugar, salt, soy sauce and fish sauce; toss until the rice grains are separated and the seasoning is well mixed. Add the pineapple, cashews, and small pieces of shrimp; toss until the pineapples start to darken slightly and the rice is dry. Turn off the heat and toss in tomatoes and green onions.
Garnish with whole cooked shrimp and more chopped green onions. Serve with crunchy cucumber slices.