Toss the shrimp in a bowl with the corn starch, salt + pepper to taste. Heat 2 tbs of the oil in a large deep skillet or wok, on medium high. When it gets hot, add the shrimp and cook one or two minutes per side. Remove from pan.
Add 1 tsp oil to the pan and on medium heat, cook your eggs, quickly swirling around the pan, until almost set. Remove from the pan. Add 1 tablespoon oil to the pan and cook your bell pepper and pineapple until caramelized - about 4-5 minutes. Add the scallions for the last 1 minute. Remove everything from the pan. Add 2 tsp oil and then the cashews - cook stirring constantly, until lightly browned - about 30 seconds. Add your cooked rice and toss. Next add in everything else you made prior and the soy sauce and chili garlic sauce and toss EVERYTHING. Taste and season with salt and pepper, if needed.