Step 1

In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat. Once the oil shimmers in the pan, add the eggs and cook, stirring and moving them around frequently until they are set, about 1 minute. Transfer the eggs to a plate or bowl and use a spatula to chop them up into pieces.

Step 2

Add 1 tablespoon of the oil to the skillet. When it shimmers, add the carrots and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add the pineapple and cook, stirring frequently,until the pineapple begins to brown on the edges, the carrots are tender, and all of the liquid has evaporated, about 5 minutes. Stir in the green onions and garlic and then remove from the heat and transfer the pineapple and carrots to the bowl with the eggs.

Step 3

Add the remaining tablespoon of oil to the skillet. When it shimmers, add the cashews and cook, stirring, just until they become aromatic, about 1 minute. Add the rice to the skillet, breaking up any big clumps as you add it. Wet your hands before handing the rice to prevent it from sticking. Spread the rice out in an even layer and cook, stirring and turning the rice occasionally, until the rice is heated through and beginning to brown in places, about 5 minutes.

Step 4

Add the eggs, carrots, and pineapple to the skillet along with the chicken and peas. Cook, stirring, for about 5 minutes more, until everything is heated through.

Step 5

Stir in the fish sauce, oyster sauce, chile paste, and lime juice and remove from the heat. Taste and adjust seasoning as needed.

Step 6

Serve hot.