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4 Cups Brown Rice (Cooked)
6 Jumbo Shrimp (Peeled & Deveined)
1 ½ Cups Pineapple Chunks
½ Cup Carrots (Chopped)
½ Cup Peas
1 TBSP Soy Sauce
1 TBSP Gold Mountain Seasoning Sauce
1 TBSP Fish Sauce
1 TBSP Oyster Sauce
1 ½ TBSP Palm Sugar
¼ tsp White Pepper Salt
½ TBSP Curry Powder
5 Garlic Cloves (Minced)
4 Green Onions (Minced)
1 Egg
3 TBSP Cooking Oil
Cashews (Optional)
Prepare your sauce mixture, combine the soy sauce, seasoning sauce, fish sauce, oyster sauce, palm sugar, white pepper salt. Mix well and set aside.
Heat 1 TBSP cooking oil in a small skillet and cook the shrimp, set aside.
In a wok, heat 2 TBSP cooking oil and sauté the garlic and green onions for a few seconds. Add in the carrots and peas stirring everything together for 15 seconds.
Push the vegetables to one side and crack in the egg. Run a spoon back and forth through the egg creating silky threads until the eggs are halfway scrambled.
Add in your rice, sauce mixture, and curry powder combine well. Toss until the sauce is blended with the rice.
Throw in your shrimp and pineapple chunks, continue to toss until all ingredients are combined.
Plate, serve, and enjoy!