Core, cut, and cube pineapple. Season with some sprinkle of salt.
Cut shrimps into chunks.
Finely crush/mince garlic. Chop onion and scallion.
Bring a wok or deep large saucepan over medium-high heat.
When the pan is hot, pour in oil, whirl, and stir to cover the pan surface.
When the oil is hot enough (3-5), add garlic, onion, and cashew.
Keep stirring until fragrance is giving off, then add the chilled leftover rice.
Stir, mix and fold well. When the rice is hot, add fish sauce.
Keep Fold-stirring well until rice is dried up a little bit.
Now add curry powder. Fold and mix well until all the rice bits are lightly yellowish with a deeper scent.
Add chopped shrimp (if use) and pineapple chunk now.
Keep stir-frying until everything became dry enough(no more visible liquid/wetness).
Crack 2 eggs into the pan. When cooked, fold to mix in with the rice.
Adjust seasoning to taste with salt/pepper, then add chopped scallion.
Stir-frying until scallion wilt a bit.
Serve hot with some cilantro and lime wedge as garnishment