Begin by cooking jasmine rice using 2 cups of water and 1 cup of coconut milk, or according to package instructions. Fluff with a fork and set aside to cool – day-old rice works wonders for this dish!

In a small bowl, combine curry powder, white pepper, sugar, and salt. In another bowl, whisk together soy sauce, fish sauce, and shrimp paste if using.

Heat 2 tablespoons of neutral oil in a wok over high heat. Once hot, add the shrimp and sear until pink and cooked through (2-3 minutes). Remove them from the wok and set aside.

Add a little more oil if needed, then quickly scramble the eggs in the same wok for about a minute until they are softly set and just starting to firm.

Toss in the cooked rice and diced onions, mixing well to combine and allow the rice to warm through (2-3 minutes). Keep the heat on high to get a nice stir-fried texture.

Stir in the dry seasoning mix and the sauce blend you prepared earlier. Ensure everything is thoroughly mixed and the rice is beautifully coated.

Gently fold in the pineapple and optional raisins. Add the cooked shrimp back into the mix and toast slightly for another minute, allowing the flavors to meld beautifully.

Remove from heat, and add in the cashews, diced tomatoes, and chopped green onions. Give it a final toss.

Serve the fried rice in a hollowed-out pineapple for a stunning presentation or plated with cucumber slices and a sprinkle of toasted coconut if desired.