8 Shrimps (4 whole, 4 cut into small pieces)
50 g chicken breast meat (chopped)
1/2 cup fresh pineapple cubes
250g cooked rice
50 g onion, diced
3 tbs vegetable oil
2 tsp fish sauce
1 tsp soy sauce
1/4 tsp ground pepper
1/8 red capsicum, diced
1 tbs chopped scallion
Heat some vegetable oil in a wok. Stir-fry the shrimps over medium heat until they turn red. Remove.
Saute the chicken meat. Once it is cooked, remove.
Saute the onion until tender and slightly translucent. Remove.
Scramble the egg until it is half cooked over low heat. Add the cooked rice and combine with the egg. Add the seasonings. Combine well. Return the shrimps (small pieces), chicken and onion to the wok. Add the pineapple cubes and the capsicum.
Turn to high heat. Once you smell the wok aroma, add the cashew nuts, and chopped scallion.
Scoop the rice into the pineapple bowl. Place the shrimps on top and garnish with more chopped scallion.