Step 1

Pre-cook rice according to package instructions. Tip: to prevent rice from clumping in the pan, I suggest spreading cooked rice with oiled hands on a baking sheet to cool. Pop baking sheet into freezer for 45-60 minutes to completely dry. Then when you're ready to cook, break rice up with hands. This will create a fluffier fried rice as the grains will be more separated. If you're using leftover cooked rice, break up the rice with your hands.

Step 2

Meanwhile marinade chicken in soy sauce, sesame oil, corn starch, salt, and black pepper.

Step 3

In a hot wok or non-stick large skillet set on medium-high heat, add avocado oil. Sauté garlic and onions until fragrant. Next, add in sliced chicken and cook until 70% cooked.

Step 4

Add in rice and fry until the rice is steaming. Add in soy sauce, fish sauce, salt and black pepper and toss.

Step 5

Sweep everything to the side and add rinsed frozen veggies into empty space and cook for 30 - 60 seconds. Then mix in with rice.

Step 6

Sweep everything to the side and add pineapple to cook for 1-2 minutes until any liquid has evaporated and toss in with the rice.

Step 7

If needed, turn heat down to low and allow the moisture from the veggies and pineapple to evaporate. Careful not to over-mix as this may soften the texture of your rice. Serve hot and enjoy!