Cook brown rice according to package directions, preferably a day ahead.
In a large skillet or wok, heat 1 tablespoon of the olive oil over medium heat. Once hot, add the shrimp and cook 3-4 minutes or until just pink; remove to a plate and cover to keep warm. Add the beaten eggs to the hot skillet and scramble for 1-2 minutes; transfer to the plate with the shrimp and keep warm.
Heat remaining tablespoon of olive oil in the skillet. Once hot, add the shallots, jalapenos, and red bell pepper; saute 3-4 minutes or until softened. Add the garlic and saute until fragrant, about 1 minute.
Meanwhile, whisk together the broth, fish sauce, soy sauce, curry powder, and sugar in a small bowl; add to the skillet and heat through, about 3 minutes.
Add the cooked rice and saute 4-5 minutes, allowing to soak up liquid. Add pineapple, peas, and currants; cook an additional 4-5 minutes, allowing to heat through. Add the reserved shrimp and scrambled eggs, along with the cashews, green onions, and cilantro; mix well and serve hot.