Gretchen's Thai Pineapple Fried Rice

Ingredients
1 tablespoon canola oil
1 tablespoon red Thai curry paste, can be found in Asian section at Whole Foods
1 tablespoon soy sauce
1 tablespoon Agave syrup
1 lime, completely juiced
1 1/2 teaspoons salt
4 scallions, chopped into 1 inch diagonal pieces
1/4 white onion, cut into 1/4 inch julienned half slices
1-2 small fresh chiles, completely seeded and de-veined, julienned
8 oz. can pineapple chunks, juice drained
1/4 cup roasted cashews
1 package firm tofu, baked, (not pre-baked & flavored - bake or fry yourself), chopped into large chunks
2 eggs, beaten
4 cups cold day-old brown rice, preferably Jasmine - make the night before
1 bunch cilantro, washed well and leaves chopped, discard large stems
1/3 cucumber, sliced into 1/4 inch diagonal slices, I prefer the wrapped English variety

Directions
Heat the oil in a large wok, add curry paste, soy sauce, agave syrup, lime juice, and salt. Stirring, add scallions, onion, chiles, pineapple, cashews, and tofu. Stir fry on high for a few minutes. Push the contents of the wok to the sides and add the beaten eggs. Let cook, and gradually incorporate the other ingredients in the pan and cook for a minute, till heated through. Add the rice, stir fry for a minute and stir in half the cilantro. Spoon the rice onto a platter, sprinkle with the remaining cilantro and prettily arrange the cucumber slices on the side of the rice.