Bring a small pot with brown rice and 1 3/4 cup water to a boil over high heat. Reduce to a simmer, cover, and cook until rice is tender and all water has been absorbed, about 17-20 minutes.

Thoroughly rinse produce and pat dry. Trim and thinly slice whites of green onions into 1/2" pieces. Slice remaining green onions at an angle (bias). Cut roasted red pepper into 1/4" dice. Combine soy sauce, ginger, and sambal in a small bowl. Rinse shrimp, pat dry, and season with a pinch of salt and pepper.

Heat a large pan over high heat and add shrimp. Sear shrimp on one side, about 3 minutes, until browned. Remove to a plate and reserve for finishing in a later step. Return pan to heat and add 2 tsp. olive oil. Add white parts of green onions to pan and cook 1 minute. Push white parts of green onion to a corner of the pan and add liquid eggs to the center. Scramble eggs, avoiding green onions, by stirring constantly until eggs are fluffy and firm for about 2 minutes.

Immediately add cooked brown rice and cook while stirring, 2 minutes. Add soy-sambal mixture and continue to cook while stirring, 2 minutes. Add frozen pineapple, frozen peas, roasted red peppers, and return shrimp to pan. Continue to cook while stirring, 2-3 minutes. Stir in remaining green onions (reserving a small handful for garnish) and cook until shrimp reaches a minimum internal temperature of 130 degrees.

Divide fried rice between two plates and garnish with cashews and reserved green onions.