Carve out a pineapple bowl if you have the patience. Dice the pineapple into 1/2 inch cubes. We only need 1 cup for this recipe. You can snack on the extra. One question that I always get is that can you use canned pineapple. The answer is yes, but you do need to drain the juice as much as possible. Canned pineapple is softer in texture. You want to cook it less so it doesn’t turn mussy.

Marinade the shrimp with 1 tsp of grated garlic, 1tsp of grated ginger, 1 tsp of olive oil, and salt to taste. Set it aside for 15 minutes.

Dice some ham into 1 cm cubes. Prepare 2/3 cup of vegetable mix and 2 cups of cooked day-old rice.

Heat your wok to smoking hot then add 2 tbsp of cooking oil. Toss in the shrimp. The wok is so hot that you literally just need to cook them for 20 seconds on each side. Turn off the heat. Take the shrimp out. Be sure to tilt the wok so you can keep the excess oil.

Throw in a few tbsp of cashew along with the diced ham. My cashew is raw that is why I add it with the ham so I can have some time to toast them. If your cashew is already toasted, you can just leave it to add at the end. Stir them for a couple of minutes over medium heat then add the vegetable mix and the pineapple chunks. Keep stirring until the fruit and veggies are a bit soft. Tilt the wok, let the oil flow to one side, we will use to fry the egg. Mix well. Take everything out. Set it aside.

Add a tbsp more oil to the wok. Cook the rice over high heat for a couple of minutes. Add a big drizzle of fish sauce or you can do soy sauce if you don’t have fish sauce. Mix it immediately. The wok is hot. You want the flavor to distribute well before the fish sauce evaporates. Then add in 1 tsp of turmeric powder and 1 tsp of sugar. Mix until the rice change to a golden color. Introduce all the ingredients back to the wok. Stir to mix well. Give it taste to see if you need to adjust the flavor. Then add the last 2 ingredients - 2 tbsp of dried meat floss and 2 tbsp of raisins. Keep mixing and you are done.