Juice the pineapple and shred the flesh into small pieces. Separate the egg whites from the yolks, then beat the yolks together. Roughly crush the pumpkin seeds and cashews.

After frying the carrots, coat the diced chicken breast with all-purpose flour.

Fry the floured chicken breast in oil until golden brown.

Drain the oil and set the chicken aside to cool.

Sauté the onion and garlic until they start to turn translucent.

Add the cooked rice, pineapple juice with flesh, and corn.

Stir-fry until the pineapple juice is absorbed, then add the egg yolks and mix well.

Add the carrots, curry powder, and the crushed seeds and nuts.

Continue stir-frying until the rice is dry.

Add the Chinese sausage and fried chicken. Season with sugar, salt, and light soy sauce, then stir to combine.

Once the rice is dry, add the sliced green onions.

Mix in the green onions and turn off the heat.

Garnish with cilantro, plate, and serve.