Prepare the seafood by cleaning the shrimp and squid, then pat them completely dry with paper towels to ensure a good sear.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble quickly until just set, then remove from the pan and set aside.

Add the remaining tablespoon of oil to the hot pan. Sauté the minced garlic and diced onion until fragrant and translucent, about 2 minutes.

Add the shrimp and squid rings to the pan. Stir-fry for 2-3 minutes until the shrimp turns pink and opaque.

Add the chilled rice to the pan, breaking up any clumps with your spatula. Toss well to combine with the seafood.

Sprinkle the curry powder, soy sauce, and fish sauce evenly over the rice mixture. Stir-fry vigorously for 3 minutes to distribute the seasonings and toast the rice.

Toss in the pineapple chunks, roasted cashews, and the cooked eggs. Stir-fry for another 1-2 minutes until the pineapple is heated through but still holds its shape.

Remove the pan from the heat and stir in the chopped green onions.

Serve immediately, garnished with fresh cilantro leaves for a burst of color.