In a pot, combine 3/4 + 1/8 cup jasmine rice with 1/2 cup water and 1/2 cup coconut milk. Bring to a boil, then reduce heat and cover. Cook for about 15 minutes. Fluff and set aside.

In a bowl, combine curry powder, white pepper, sugar, and salt. Set aside.

In another bowl, whisk together soy sauce, fish sauce, and shrimp paste (if using).

In a wok or large frying pan, heat 2 tablespoons of oil over high heat. Add the shrimp and sear until they’re pink and halfway cooked. Remove and set aside.

In the same pan, add more oil if needed. Scramble the eggs until just set, about 1-2 minutes.

Stir in the cooked rice and diced onions, mixing well. Let it cook undisturbed for about 2-3 minutes so it gets a little crispy.

Incorporate the dry seasoning and sauce mixtures, tossing thoroughly until the rice is well coated and flavors meld.

Gently fold in the pineapple and raisins (if using). Return the shrimp to the pan, allowing the rice to toast undisturbed for another 10-15 seconds. Repeat the toasting process a couple of times to get that crunchy texture.

Stir in the cashews, diced tomatoes, and green onions. Serve hot in a plate or a pineapple bowl, garnished with cucumber slices and shredded coconut if desired.