Heat oil in a large wok on high heat. Add onion, garlic, cashew nut and chilli flakes. Sauté for a few seconds until glazed. Reduce heat to medium and cook for a minute or two until onion is glossy and starting to caramelize.
Push onion mix to one side of the wok and add the whisked eggs. Cook for a few seconds, breaking them apart and cooking the raw bits until you have a just cooked scramble. Mix it with the rest of the onion mixture.
Add mushroom, prawn, pineapple, peas and spring onion. Increase heat to high and stir-fry for 10-15 seconds until glazed.
Add rice, sauces, spice and seasoning. Toss and mix well, cooking on high heat for a maximum of 1-3 minutes until everything is coated and heated through. Reduce heat to medium if you feel the bottom is starting to stick but make sure you are tossing and turning rapidly to avoid that sticking.
Remove from heat and serve hot topped with extra spring onions.
Cook jasmine rice in a rice cooker if possible. Use 1.5 cups of water per 1 cup of raw rice. You will need approximately 2.5 cups of uncooked rice to get 4 cups of cooked rice. Make sure you cool down your cooked rice completely before using it in the stir fry.If you don't have fresh pineapple on hand, use canned and drained pineapple pieces.I use sea salt flakes. This is different to table salt. This recipe uses 1 teaspoon sea salt flakes. If you are using table salt, you will only need about 1/4 teaspoon.