Prepare the Ingredients

Make sure your jasmine rice is cooked and completely cooled—preferably using day-old rice stored in the fridge. This gives the best non-sticky, chewy texture.

Heat the Oil

In a large wok or deep skillet, heat 1 tablespoon sesame oil over medium-high heat until shimmering.

Sauté Garlic and Veggies

Add 2 cloves minced garlic and stir-fry for about 30 seconds until fragrant.

Add 1/2 cup diced red and green bell peppers and 1/2 cup peas.

Stir-fry for 2–3 minutes until the vegetables are just tender but still crisp.

Add Pineapple

Stir in 1 cup diced pineapple and cook for 2 more minutes, allowing the fruit to warm through and slightly caramelize around the edges.

Add the Rice

Add 2 cups cooked jasmine rice to the skillet.

Break up any clumps with your spatula and mix well so the rice is evenly coated with oil and mixed with the veggies and pineapple.

Season the Rice

Add the sauces:

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce (if using)

Sprinkle in 1/2 teaspoon white pepper, or to taste.

Stir everything thoroughly, cooking for another 2–3 minutes to let the flavors absorb into the rice.

Finish with Green Onions

Add 2 sliced green onions and stir-fry for another 1 minute until fragrant and fully incorporated.

Serve

Transfer to serving plates or a pineapple bowl (for presentation!).

Garnish with chopped cilantro or toasted cashews if desired. Serve hot.