Heat a wok, or heavy 12" skillet over high heat until it's very hot
Add the oil and swirl it around the pan
Add the onion, scallions, and garlic, giving them a quick stir, and cook until they've softened ( ~ 1-2 minutes )
Add the chorizo and jalapeño, sautéing until they start to caramelize ( ~ 2-3 minutes )
Add the raisins and the rice, stirring to combine, and spread the mix out to cover as much of the surface area as possible.
Press down with a spatula
Cook without moving the mix until the rice has had a chance to dry out and has taken on a little color ( ~ 1-3 minutes )
Stir it around a little and toss until it's golden in spots
Add the greens and cabbage, and toss until they're beginning to wilt ( ~ 5 minutes )
Sprinkle in the soy and fish sauces, coating the contents of the pan.
Then push everything away from the center of the pan and pour the eggs into the middle.
Cook until the eggs are custardy ( ~ 1 - 2 minutes )
Then mix everything in the pan, breaking up the eggs as you go
Add the lime juice and season with sea salt and freshly ground black pepper to taste
Serve garnished with sliced scallions and a couple of lime wedges alongside