Ingredients

• 1/4 medium yellow onion
• 1/2 medium bell pepper, any color
• 2 medium scallions
• 1 cup bite-sized pineapple chunks (about 6 ounces canned or 1/4 fresh pineapple)
• 2 tablespoons vegetable oil, divided
• 8 ounces extra-large uncooked shrimp, peeled and deveined
• 1 large egg
• 1 1/2 cups cold cooked jasmine rice
• 2 tablespoons soy sauce
• 2 teaspoons curry powder
• 1 teaspoon granulated sugar
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup roasted cashews

1. Cut 1/4 medium yellow onion into 1/2-inch-wide wedges. Cut 1/2 medium bell pepper into 1-inch pieces. Thinly slice the green and white parts of 2 medium scallions. If starting with a whole pineapple, cut 1/4 fresh pineapple into bite-sized chunks (1 cup).
2. Heat 1 tablespoon of the vegetable oil in a wok or large nonstick frying pan over high heat until starting to smoke. Add 8 ounces uncooked shrimp and cook, flipping halfway through, until the shrimp are pink and cooked through, 1 to 2 minutes total. Transfer to a plate.
3. Add the remaining 1 tablespoon vegetable oil to the pan. Add 1 large egg and scramble slightly with a spatula until halfway set. Add 1 1/2 cups of cold jasmine rice, the onion, and the bell pepper, and toss to combine. Add 2 tablespoons soy sauce, 2 teaspoons curry powder, 1 teaspoon granulated sugar, and 1/4 teaspoon black pepper. Toss until the rice grains are separated and evenly coated by the seasoning, about 2 minutes. If there are clumps of rice, press on them with the back of the spatula to break them apart.
4. Add the pineapple chunks, 1/3 cup roasted cashews, and the shrimp and any accumulated juices on the plate. Toss until the rice is dry and the pineapple is heated through, about 2 minutes. Turn off the heat, and the scallions, and toss to combine.