Prepare the rice: If you don’t have day-old rice, cook rice according to the package instructions and let it cool completely. Cold rice works best for fried rice because it’s drier and less sticky, helping to achieve a fluffy texture.

1. Sauté the vegetables: Heat the vegetable oil in a large skillet or wok over medium heat. Add the diced onion and bell pepper and sauté for 2-3 minutes, until softened.
2. Add the garlic and vegetables: Add the minced garlic and frozen peas and carrots (or other veggies) to the pan, stirring frequently. Cook for another 2-3 minutes until the vegetables are tender and the garlic is fragrant.
3. Scramble the eggs: Push the vegetables to the side of the pan and pour the beaten eggs into the empty side. Scramble the eggs until they are cooked through, then mix them into the vegetables.
4. Add the rice: Add the cold, cooked rice to the pan, breaking up any clumps. Stir everything together to combine.
5. Season the rice: Pour in the soy sauce, oyster sauce, fish sauce (if using), and turmeric. Stir well to evenly coat the rice and vegetables. Season with salt and pepper to taste.
6. Add the pineapple: Gently fold in the pineapple chunks and cook for an additional 2-3 minutes to heat through, letting the pineapple release some of its juices into the rice.
7. Serve: Transfer the fried rice to a serving dish or a hollowed-out pineapple (for presentation). Garnish with chopped green onions, sesame seeds, and a squeeze of lime juice. Serve immediately.