This gorgeously colourful fried rice is one of my absolute favourites! The addition of pineapple chunks gives it a delightful sweet burst with every flavourful savoury bite.
Make sure the rice is cooked the day before as that is what gives fried rice it's amazing texture. If you use freshly cooked rice make sure you spread it out on a tray and refrigerate for at least half an hour before using it in the recipe to prevent it from clumping up and getting mushy in the dish.
Heat 1 tbsp of oil in a wok or pan, then add the chopped white parts of the green onions, chilli, grated carrot, sweet corn and bell pepper/capsicum. Stir for a few minutes until slightly softened (you can add a splash of water if the veggies begin to stick to the pan before they are soft enough for your taste). Next, add the garlic and stir fry for a few seconds, then add the cooked chicken and stir again until warmed through. Turn this mixture out into a bowl and set aside.
Heat the remaining 1 tbsp of oil in the same skillet, then add in the cold rice and stir it around to allow it to heat through. Push the rice to one side of the pan and add the beaten egg plus a pinch of salt and pepper on the empty side. Scramble it as it cooks until it just begins to set, then mix it into the rice. Add the veggie mixture back into the pan and drizzle in the soy sauce, pineapple juice and the hot sauce or ketchup. Mix everything together. Turn the heat off and then add the pineapple pieces and stir them in. Sprinkle the reserved green parts of the onions.