Add butter and 1 tablespoon of the curry powder to the rice. Stir to combine.
In a wok, heat oil. Add garlic and onions. Cook until onions are translucent. Add shrimp, ham, raisins, pineapple and rest of the curry powder. Stir fry until shrimp are just cooked through.
Add the rice and then the soy sauce a little at a time, tossing constantly until all the rice grains are evenly coated.
Add cashews and scallions and toss for another 2 minutes.
Add chili and cilantro. Stir fry for 1 more minute.