Cook rice ahead of time: rinse 1.5 cups uncooked jasmine rice until water runs clear, cook with 1.75 cups water, fluff and chill overnight (or at least 4 hours). Dice fresh pineapple and reserve 2 tbs juice. Thaw peas if frozen. Finely chop onion, mince garlic, grate ginger, dice carrots, slice scallion greens, chop cilantro and nuts; set aside.

Aromatics & Vegetables

Sauté aromatics

Heat a large wok or heavy skillet over medium-high heat. Add 2 tbs neutral oil and 1 tbs butter. When hot and shimmering, add the chopped onion and sauté 2–3 minutes until translucent. Add minced garlic and grated ginger and cook 30–45 seconds until aromatic, stirring constantly so they don't burn.

Cook vegetables

Add diced carrots and cook 2 minutes, then add peas and diced pineapple. Stir-fry another 1–2 minutes until pineapple begins to lightly caramelize and vegetables are tender-crisp. Push vegetables and pineapple to one side of the wok.

Protein

Scramble eggs (if using)

Add remaining 1 tbs oil into the empty side of the wok and crack in the eggs. Lightly scramble until just set, then break into bite-sized pieces and mix with the vegetables. If using cooked shrimp or chicken, add it now to warm through (1–2 minutes).

Rice & Sauce

Increase heat to high. Add chilled jasmine rice, breaking up any clumps with the back of a spatula so grains separate. Pour in the reserved pineapple juice, light soy sauce, oyster sauce, fish sauce, dark soy (if using), and sprinkle brown sugar and white pepper evenly over the rice. Toss and stir continuously for 3–5 minutes so the rice is evenly coated, heated through, and slightly toasted in spots. Taste and adjust seasoning (add a touch more soy or fish sauce if needed).

Finish & Garnish

Turn off the heat, drizzle sesame oil over the fried rice, then gently fold in three-quarters of the chopped cilantro and most of the sliced scallions, reserving some for garnish. Transfer to a serving dish or hollowed pineapple halves for presentation.

Sprinkle toasted cashews or peanuts on top, garnish with remaining cilantro and scallions, and serve with lime wedges on the side for squeezing over individual portions.