This uses cocktail shrimp, a byproduct necessity of needing to eat no-chew foods for a week due to a dental procedure. They are admittedly not as tasty as their larger cousins, however you will not notice it in the fried rice. But feel free to use larger ones if presentation is a requirement.

Ingredients

2 tbsp vegetable oil
2 garlic cloves, minced
1/2 onion, diced
1/2 cup diced shredded carrots
1/3 cup scallions, 1" julienne
8 oz cocktail shrimp (or larger varieties for presentation)
2 eggs, beaten
3 cups cooked jasmine rice, cold (preferably refrigerated overnight)
1/2 cup crushed pineapple
2 tbsp fish sauce (lighter flavor)
1 1/2 tbsp oyster sauce
1/2 tsp white sugar
Tomato wedges for garnish
Cucumber slices for garnish
Thai Chile, minced (optional)

Instructions

Heat oil in a large wok
Add garlic, onion, and carrots. Stir fry for 30 seconds
Add shrimp, stir fry for 1 minute.
Push everything to the side and pour the egg onto the other side. Scramble it quickly - about 30 seconds.
Add the rice, pineapple, fish sauce, oyster sauce, and sugar. Stir fry for 1 minute.

Add scallion and chile, stir fry until all the rice is coated with the Sauce.

Serve immediately.

Note: if you re doubling or tripling this recipe then I recommend you scramble the egg ahead of time in a separate pan. A lot of eggs will take a comparatively long time to cook and can overcook the other ingredients in the process.