Follow these steps for perfectly fluffy and flavorful Shrimp and Pineapple Fried Rice:

1. Prepare the Rice: Ensure your rice is cooked and completely cooled, preferably refrigerated overnight. Break up any large clumps with your fingers or a fork before you start cooking. This is the most crucial step for achieving the right texture.
2. Prepare the Shrimp: Pat the peeled and deveined shrimp thoroughly dry with paper towels. Season lightly with salt and pepper. Drying ensures they sear rather than steam.
3. Mise en Place: Prepare all your ingredients and have them ready by the stove – mince garlic, grate ginger, chop onion, beat eggs, measure sauces, chop pineapple, slice green onions, thaw peas and carrots. Fried rice cooks quickly, so having everything prepped is essential.
4. Cook the Shrimp: Heat about half of the vegetable oil (½ tablespoon) in a large wok or heavy-bottomed skillet over medium-high heat until it shimmers. Add the seasoned shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, just until pink and opaque. Don’t overcook! Remove the shrimp from the wok and set aside on a plate.
5. Scramble the Eggs: Add the remaining vegetable oil (½ tablespoon) to the hot wok. Pour in the lightly beaten eggs. Scramble quickly, breaking them into small pieces with your spatula, until just cooked through (about 30-60 seconds). Remove the eggs from the wok and set aside with the shrimp.
6. Sauté Aromatics and Vegetables: Add a touch more oil if the wok seems dry. Add the chopped onion and the white parts of the green onions. Stir-fry for 1-2 minutes until softened and fragrant. Add the minced garlic and grated ginger and stir-fry for another 30 seconds until highly aromatic – be careful not to burn the garlic.
7. Add Vegetables: Toss in the thawed peas and carrots mix. Stir-fry for 1-2 minutes until tender-crisp.
8. Fry the Rice: Push the vegetables to one side of the wok. Add the cold, clump-free rice to the empty side. Let it sit for about 30-60 seconds to heat up and slightly crisp the bottom layer. Then, begin stir-frying, breaking up the rice further and mixing it with the vegetables. Use a scooping and tossing motion if possible. Spread the rice evenly across the bottom of the wok.
9. Season the Rice: Drizzle the soy sauce and fish sauce (if using) evenly over the rice. Stir and toss continuously for 2-3 minutes to ensure every grain is coated and heated through. Taste a small amount and adjust seasoning if needed (more soy sauce for saltiness/umami).
10. Combine Ingredients: Create a well in the center of the rice. Add the cooked shrimp, scrambled eggs, and fresh pineapple chunks to the center. If using cashews, add them now.
11. Final Stir-Fry: Gently toss everything together for 1-2 minutes, allowing the pineapple to warm through slightly and distribute all the ingredients evenly. Be careful not to mash the rice.
12. Finish and Serve: Turn off the heat. Drizzle the toasted sesame oil over the fried rice and toss gently one last time. Stir in most of the green parts of the green onions, reserving some for garnish. Serve immediately, garnished with the remaining green onions.