In a small bowl, whisk together the soy sauce, fish sauce, and mild yellow curry powder until well combined.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble quickly until just set, then remove from the pan and set aside.

Add the remaining tablespoon of oil to the same pan. Stir-fry the minced garlic and prawns for 2-3 minutes until the prawns turn pink and opaque.

Add the chilled jasmine rice to the pan, using a spatula to break up any clumps. Pour the sauce mixture over the rice and stir-fry vigorously for 2 minutes to coat the grains evenly.

Toss in the pineapple chunks and frozen peas. Continue to stir-fry for another 2 minutes until the peas are tender and the pineapple is heated through.

Return the cooked eggs to the pan along with the roasted cashew nuts. Mix everything together well.

Remove from heat, garnish with sliced green onions, and serve immediately.