Heat a little olive oil or avocado oil in a large skillet over medium-high heat.
While the skillet heats up, make the sauce by adding the tamari, oyster sauce (or fish sauce), toasted sesame oil, curry powder, white pepper, and sriracha to a small bowl. Whisk until combined and set it aside.
Once hot, pour in the eggs. Cook, stirring frequently until the eggs are scrambled, about 30 seconds. Transfer them to a covered plate.
Add 1 tablespoon of oil and the bite-sized pieces of chicken. Season with salt and pepper, and cook for a few minutes, stirring occasionally until all the chicken pieces are cooked through. Transfer the cooked chicken to the plate with the cooked eggs. If there's excess water in the pan, carefully wipe it out with a paper towel.
Reduce to medium heat and add a little more oil along with the minced garlic. Cook for about 30 seconds before adding in the carrots and peas (or veggies of choice), pineapple pieces, and cashews. Cook, stirring occasionally, for about 3-5 minutes.
Add in the rice and cilantro (or green onion) and pour over the sauce. Stir until everything is well combined and cook for 3 more minutes to warm the rice through. Transfer the scrambled eggs and protein back into the pan, tossing to combine. Season to taste with salt and serve with additional tamari.