Chicken Pineapple Fried Rice

Slice the chicken breast into thin strips.
1 lb boneless skinless chicken breast
Heat 1 tablespoon of oil in a large non-stick pan (or wok) over medium heat. Add chicken strips and salt and cook until cooked through, 5-8 minutes. Remove the chicken onto a clean plate.
2 tablespoons olive or vegetable oil, 1 teaspoon salt
Now, crack the eggs into now empty skillet and scramble until almost cooked. Remove onto the plate with chicken.
2 eggs
Turn the heat to medium high and heat the remaining 1 tablespoon oil in the skillet.
Add in the onion and cook for 2 minutes. Then add in the garlic along with curry powder, and sauté until fragrant, about 1 minute. Stir often.
¼ cup diced onion, 2 garlic cloves, 1 ½ teaspoon curry powder
Add carrots and peas and cook until vegetables are tender, another 3 minutes or so.
1 ½ cups frozen carrots and peas
Stir in cold leftover rice. Let it sit for a minute or so, and then break it up with a wooden spoon, mixing with the vegetables. Cook for about 3 minutes.
3 cups leftover cooked rice Note 1
Then pour soy sauce and fish sauce over the rice and stir-fry for a few minutes.
3 tablespoons soy sauce, 2 teaspoon fish sauce
Add pineapple, the chicken and eggs and mix everything well. Cook for an additional 2-3 minutes to heat everything up, stirring occasionally.
1 cup diced fresh pineapple
Remove from heat and serve hot, garnished with sliced scallions, if desired.
Scallion