From Extract Test Kitchen:
Prepare your shrimp first, and toss with the 3 cloves crushed garlic, ginger extract, and season with salt and pepper in a bowl, and let them marinade for a few minutes.
Heat the wok with a little oil (Maybe 1 tsp for a nonstick wok) and scramble the egg. Set aside in a bowl. Heat the wok again to a medium high heat with about a tbsp ground nut oil, and cook the shrimp. This will depend on stove power, but shrimp are done when they’re pink. Give them a little extra time if you’re not sure, but shouldn’t exceed 6 or 7 minutes.)
Put the shrimp aside with the egg.
The curry roux- Add about 3 tbsp oil to your wok, and paste in your curry powder, or curry paste. The paste will start to splatter, but wait for it to stop, and bring the heat higher. Once your oil is good and hot, add your rice, and toss it back and forth (this is where a wok is very handy.) after 2 minutes, add peas and white parts of scallions, and a good squeeze of Sriracha (Maybe 1 tbsp,) and the fish sauce. After another minute, add your pineapple pieces, egg, and shrimp back to the wok. Season with salt, pepper, and saracha to taste (I like mine spicy!) Finally, remove from heat, and add the fresh basil, and the green parts of the scallions, and serve.