Pineapple fried rice

For rice cooked specifically: wash it several times, agitating vigorously to remove excess starch; use about 1 part rice to 1 part water.

If using a rice cooker, let it sit 15 minutes after it clicks; spread on a plate and chill completely in the fridge.

Group the dry seasonings (curry powder, white pepper, sugar, salt); combine the fish sauce, soy sauce and a little shrimp tomalley; group the green onions with the tomatoes.

Cook the whole and cut shrimp in a pan with just enough vegetable oil to cover; remove, keeping the shrimp oil.

Add a little more oil if needed; add the egg and break it up, adding the rice just before it sets so the egg clings to the rice.

Add the onions, then the dry seasoning and the wet seasoning; mix and break the rice apart well.

Add the cashews and pineapple; cook only until the pineapple darkens slightly and turns translucent at the edges.

Return the shrimp and heat through, drying out the rice so it is not wet.

Turn off the heat; stir in the tomatoes and green onions without cooking them.

Plate with cucumber slices and the whole shrimp on top; extra green onions if wanted.