In a medium bowl, whisk together curry powder, ground cumin, soy sauce, and olive oil until combined. Toss the raw shrimp in the marinade and let them marinate for 15 minutes.

Heat olive oil in a large skillet over medium heat. Add the marinated shrimp and cook for about 1 minute per side until they turn pink and opaque. Remove from skillet and keep warm.

In the same skillet, add the yellow onion and carrot, sauté for 3–4 minutes. Then add mushrooms, garlic, and ginger. Cook for an additional 3–4 minutes.

Stir in snap peas and cook for 1–2 minutes. Add another tablespoon of olive oil and spread the cooked rice evenly. Cook undisturbed for 3–4 minutes.

Fold in the shrimp and vegetables into the rice. Drizzle with soy sauce and sesame oil if using, mix until well combined and heated through.