In a medium bowl, whisk together curry powder, ground cumin, soy sauce, and olive oil until smooth. Add the raw shrimp, tossing until they are evenly coated in the marinade. Let the shrimp sit for about 15 minutes.

Heat a large skillet or wok over medium heat and add a splash of olive oil. Cook the marinated shrimp in a single layer for about 1 minute per side, or until they turn pink and opaque. Remove and set aside.

In the same skillet, add more oil if needed, and sauté the diced yellow onion and chopped carrots for 3-4 minutes until translucent. Then add sliced mushrooms, minced garlic, and grated ginger, cooking for another 3-4 minutes until fragrant.

Stir in snap peas or frozen peas, cooking for an additional 2-3 minutes until tender but still crisp.

Add olive oil, then spread day-old cooked rice evenly across the pan, letting it cook undisturbed for about 3-4 minutes to form a crust. Stir in the remaining marinade.

Return the sautéed shrimp and vegetables back into the skillet. Fold them into the rice, heating everything through for about 2-3 minutes.

Serve warm, garnished with optional cilantro or scallions. Pair with a light cucumber salad or steamed vegetables.