Step 1: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the pan and set aside.
Step 2: Add the remaining 1 tbsp vegetable oil to the wok. Add minced garlic, grated ginger, and chopped red onion. Sauté for 2-3 minutes until fragrant.
Step 3: Add the diced red bell pepper, fresh pineapple chunks, and frozen peas and carrots blend to the wok. Cook for 3-5 minutes, stirring occasionally, until vegetables are tender-crisp.
Step 4: Add the day-old cooked jasmine rice to the wok. Break up any clumps with your spatula. Stir-fry for 3-4 minutes, ensuring the rice heats through and gets slightly crispy.
Step 5: Pour in the soy sauce, fish sauce (if using), and sesame oil. Stir well to combine, making sure all ingredients are evenly coated.
Step 6: Stir in the cooked shrimp (or your chosen protein) and unsweetened coconut milk. Cook for another 1-2 minutes until everything is heated through.
Step 7: Taste and adjust seasoning with salt and freshly ground black pepper as needed. Garnish generously with fresh cilantro and serve immediately with lime wedges.
Step 8: For a full island experience, serve in a hollowed-out pineapple half (optional).