In a large wok heat vegetable oil over medium high heat.

Once oil is hot, add raw shrimp to the wok.

Cook shrimp until it just turns light pink. Do not overcook.

Remove shrimp from the wok and sit to the side.

Now add eggs to the wok. Let them set for about 1 minute before scrambling.

Begin to scramble eggs.

While eggs are still loose, add jasmine rice to the wok. This will allow for the egg to hold onto the rice much better.

Mix in green onions.

Mix in curry powder, sugar, white pepper, salt, and Sylvia’s Sizzlin’ Hot Spice.

Mix in fish sauce, soy sauce, diced pineapple, unsalted cashews, and cooked shrimp.

Serve immediately in your favorite dish or a hollowed fresh pineapple bowl.

Garnish green onions and a dash of Sylvia’s Sizzlin’ Hot Spice.