Fried Brown Rice with Pineapple & Chicken

First, prepare the eggs: cook lightly as if making an omelette, then cut into shreds. Heat 2 Tbsp of olive oil in a skillet or wok over medium-high heat. Add the chopped onions, minced garlic, and cubed chicken, then season with a pinch of sea salt and pepper to taste. Cook until the chicken begins to brown and is just cooked through. Next, add the stir-fry vegetables (or 1 cup frozen peas and carrots) and sauté for 2-3 minutes. Finally, stir in the tamari (or soy sauce), the shredded egg, the spicy sesame oil, and the cold, cooked brown rice. Sauté and stir for another 2-3 minutes to combine everything and heat through. Garnish with fresh chopped chives, pineapple chunks, and a drizzle of sriracha if desired. You may also choose to cook the pineapple with the vegetables.