If using leftover rice, break up any clumps with a fork. Pat diced chicken and seafood dry with paper towels. Mix tamari, oyster sauce, fish sauce, sesame oil, rice vinegar, sugar, and pepper in a small bowl and set aside.

Whisk the eggs lightly in a bowl and season with a pinch of salt. Chop vegetables (green beans, onion, tomato, green onions) and measure pineapple and corn.

Cook proteins

Sear chicken

Heat 1 tablespoon of neutral oil in a large wok or heavy skillet over medium-high heat until shimmering. Add diced chicken in a single layer, season lightly with 1/4 tsp kosher salt and 1/4 tsp black pepper, and stir-fry until cooked through and lightly browned, about 4–5 minutes. Transfer chicken to a plate and set aside.

Cook seafood

Add another 1 tablespoon oil to the hot pan. Add seafood in a single layer and stir-fry just until opaque and cooked through, about 2–3 minutes depending on size. Do not overcook. Transfer seafood to the plate with chicken.

Scramble eggs

Wipe the pan quickly with a paper towel if needed, add 1 teaspoon oil and heat briefly. Pour in whisked eggs and let sit 10–15 seconds, then gently scramble until just set but still moist. Break into bite-sized pieces and transfer to the plate with proteins.

Vegetables & pineapple

Increase heat to high and add remaining 1 tablespoon oil. Add chopped onion and minced garlic; stir-fry 1–2 minutes until softened and fragrant. Add green beans and corn and stir-fry for 2–3 minutes until beans are bright and tender-crisp.

Add diced pineapple and diced tomato; stir-fry about 1–2 minutes to warm the pineapple and just wilt the tomato, allowing juices to mingle with vegetables.

Combine rice, proteins, and sauce

Add the cold rice to the wok, breaking up any remaining clumps with a spatula. Stir-fry on high, tossing and pressing the rice against the pan to heat through and get a slight toasted edge, about 3–4 minutes.

Return the cooked chicken, seafood, and scrambled eggs to the wok. Pour the prepared sauce evenly over the rice and stir well to combine. Stir-fry for another 2–3 minutes, ensuring the sauce is distributed and rice is heated through. Taste and adjust seasoning with more tamari or salt as needed.

Finish & serve

Turn off the heat. Stir in sliced green onions and chopped cilantro if using. Drizzle lime juice over the fried rice to brighten flavors or serve with lime wedges on the side.

Transfer to a serving platter or individual pineapple halves for presentation. Serve hot.