Prep the Ingredients:

• If you’re using day-old rice, break it up so the grains are separated. Fresh rice can work, but day-old rice is preferred as it has a firmer texture that won’t become mushy.
• Cut the pineapple into small chunks, and set aside.
• Dice your choice of protein (shrimp, chicken, or tofu) if using.
• Dice the carrots, onion, and mince the garlic. Set aside.

Cook the Eggs:

• Heat 1 tablespoon of oil in a large wok or skillet over medium heat. Add the beaten eggs and scramble them until cooked through. Once done, transfer the scrambled eggs to a plate and set aside.

Stir-Fry the Vegetables:

• In the same wok, add the remaining tablespoon of oil. Add the diced onion, carrots, and garlic, and stir-fry for about 2-3 minutes until softened and fragrant.

Add Protein (Optional):

• If using shrimp, chicken, or tofu, add it to the wok now and stir-fry for another 2-3 minutes until heated through or cooked (shrimp should turn pink, chicken should be fully cooked).

Combine Rice and Pineapple:

• Add the cooked rice into the wok and stir to combine with the vegetables and protein. Make sure the rice is heated through and slightly crispy, stirring occasionally to prevent it from sticking.

Season the Fried Rice:

• Add the soy sauce, oyster sauce, fish sauce, and sugar (if using). Stir everything together until the rice is evenly coated in the sauces. Taste and adjust seasoning with more soy sauce or chili flakes if needed.

Add Pineapple and Eggs:

• Stir in the pineapple chunks and scrambled eggs. Toss everything together gently, allowing the pineapple to warm through, but not break apart.

Final Touches:

• Garnish with chopped green onions, toasted sesame seeds, and fresh cilantro leaves. Serve with lime wedges for added freshness.

Serve:

• Serve the pineapple fried rice immediately as a main dish or as a side dish with your favorite Asian-inspired meal.