Step 1

Heat oil in a large non-stick wok or skillet over medium to high heat. Add chicken and cook until almost fully cooked.

Step 2

Add carrots, onions, and garlic to the pan. Stir-fry and combine them with the chicken until carrots and onion has softened slightly, or 1 minute.

Step 3

Push everything to one side of the wok and crack the eggs into the empty area.

Step 4

Beat the eggs together with the rest of the ingredients in the wok.

Step 5

Add light soy sauce, white sugar, salt, and yellow curry powder and thoroughly mix.

Step 6

Add white rice and mix, breaking apart all clumps, to ensure every rice grain is coated with curry.

Step 7

First, quickly mix in the chunks of pineapple. Then, add the cashews to the wok and briefly toss the ingredients together to combine. Serve immediately.