– 2 tablespoons oil – 2 cloves garlic, minced – 1 teaspoon Thai shrimp paste, optional – 4 oz. (115 g) shelled and deveined shrimp, tail-on – 8 oz. (226 g) leftover steamed rice – 4 oz. (115 g) fresh pineapple, cut into small cubes – 1/2 red or green chili, finely sliced, optional – 1 tablespoon fish sauce – 1/4 teaspoon dark soy sauce – 2 tablespoons cashew nuts – Cilantro, for garnishing