In a medium bowl combine the diced chicken with 2 tbs soy sauce, 1 tbs rice wine, and 1 tsp cornstarch. Toss to coat and let sit for at least 10 minutes while you prepare other ingredients (up to 30 minutes).

Rice & Base

Prep rice

If you don't have chilled cooked rice, cook jasmine rice according to package, spread on a sheet pan to cool, then refrigerate until dry and cold (best if made the day before). Use 3 cups cooked rice, break up any clumps with a fork before frying.

Cook eggs

Heat a large wok or heavy skillet over high heat. Add 1 tbs neutral oil. When shimmering, pour in the lightly beaten eggs, swirl to make a thin omelet. Cook until just set, then transfer to a cutting board, roll and slice into ribbons or chop. Set aside.

Vegetables & Fruit

Aromatics

Heat the wok over high heat until very hot. Add 1 tbs neutral oil. Add the chopped shallot and the white parts of the green onions. Stir-fry 30–45 seconds until fragrant, then add the minced garlic and continue 15 seconds (don’t burn).

Cook chicken & veg

Add the marinated chicken to the wok in a single layer. Let sear undisturbed 30–45 seconds, then stir-fry until cooked through, about 2–3 minutes. Push chicken to the side. Add remaining 1 tbs oil and add the diced red bell pepper and thawed peas & carrots. Stir-fry 1–2 minutes until vegetables are bright and slightly tender. Add the diced pineapple and continue to cook 1 minute to warm and caramelize lightly.

Sauce & Seasoning

Combine rice and sauce

Push the cooked ingredients to the side of the wok. Add the cold rice, breaking up clumps, and spread across the hot surface. Drizzle the sauce over the rice: 2 tbs soy sauce, 1 tbs oyster sauce, 1 tsp fish sauce, 1 tsp dark soy sauce (optional), and 1 tsp brown sugar. Stir-fry everything together, combining rice with chicken, vegetables, and pineapple. Stir constantly for 2–3 minutes so the rice is evenly coated and heated through.

Finish seasoning

Taste and season with white or black pepper and salt as needed. Add the sliced egg back into the pan and fold gently to combine. Finish with 1 tsp sesame oil and the green parts of the sliced green onions. Stir once to distribute.

Finishing & Garnish

Transfer the fried rice to a serving platter or individual bowls. Sprinkle chopped roasted peanuts and cilantro over the top if using. Serve with lime wedges to squeeze over each portion.