Step 1

Heat some vegetable oil in a wok. Stir-fry the shrimps over medium heat until they turn color. Remove.

Step 2

Saute the chicken meat. Once it is cooked, remove.

Step 3

Saute the onion until tender and slightly translucent. Remove.

Step 4

Scramble the egg until it is half cooked over low heat. Add the cooked rice and combine with the egg.

Step 5

Add the seasonings. Combine well.

Step 6

Return the shrimps (only those small pieces), chicken and onion to the wok. Add the pineapple cubes and the capsicum.

Step 7

Turn to high heat. Once you smell the wok aroma, add the cashew nuts, raisins, and chopped scallion.

Step 8

Scoop the rice into the pineapple bowl. Place the shrimps on top and garnish with more chopped scallion. Serve.