1
Slice the chicken breast into thin strips.
2
Cook the sliced chicken in a non-stick skillet over medium heat. Season the chicken with salt & cook for about 5-8 mins then set it aside.
3
Crack the eggs into the empty skillet, & scramble until they’re almost fully cooked. Remove from the pan & set them aside with the cooked chicken.
4
Increase the heat to medium-high & add the remaining oil to the skillet. Cook onions for 2 mins. Then, add garlic & curry powder & sauté for about 1 min.
5
Add the carrots &b peas to the skillet & cook until tender, about 3 mins.
6
Transfer the cold leftover rice to the skillet. Break it up with a wooden spoon & mix it into the vegetables.
7
Pour the soy sauce & fish sauce over the rice & continue stir-frying the mixture for a few more mins.
8
Add the pineapple, chicken, & eggs into the stir fry & cook the fried rice for another 2-3 mins, just until everything is heated through.
9
Remove the stir fry from the heat. Top with sliced scallions, & serve it while it’s warm & fresh!