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Cook the jasmine rice or coconut rice as you would normally, in a rice cooker or stovetop.
Combine curry powder, white pepper, sugar and salt in a bowl.
Combine soy sauce, fish sauce and shrimp paste in oil in a small bowl.
In a wok or large frying pan, heat 2 Tbsp of neutral oil over high heat.
Sear the shrimp without stirring until halfway done, then flip and cook until done.
Remove the shrimp from the pan, leaving the oil behind.
Add more oil if needed, then add the eggs and scramble slightly.
When the eggs are halfway cooked, add the rice and onions and toss to mix.
Add the dry seasoning and the fish sauce + soy sauce mixture, tossing until evenly coated.
Toss in the pineapple and raisins, then add the shrimp back in.
Allow the rice to sit undisturbed for 10-15 seconds to toast and brown slightly.
Turn off the heat and stir in the cashews, tomatoes and green onions.
Serve on a plate or in a pineapple bowl, garnished with cucumber slices and/or shredded coconut.