Rinse the rice gently 3 times under fresh water until clear. Drain and transfer to a rice cooker. Add 16 oz of water to just cover the rice. Start cooking.
2
While rice cooks, cut fresh pineapple into appropriate pieces. Peel the shrimp and cut each one in half lengthwise. Marinate the shrimp with cornstarch and white pepper.
3
Cut chicken breast into strips, then dice into cubes. Marinate the chicken with white pepper, cornstarch, salt, and water.
4
Dice 2 oz of carrot into small pieces. Chop the green onion, keeping white and green parts separate. Crack 3 eggs into a bowl, add 1/2 tsp salt, and beat them just before cooking.
5
Bring a pot of water to boil. Blanch the carrot for 20-30 seconds. Add the pineapple and blanch for another 40-50 seconds. Drain both and set aside.
6
Heat the wok until the center is pale and begins to smoke. Reduce heat and add 1 tbsp oil, spreading it around. Pour in the beaten eggs and cook for 20-30 seconds, stirring gently. Remove to a bowl.
7
Add 1 tsp oil and reduce heat. Spread the chicken in the wok without flipping for 30 seconds to brown one side. Flip and stir-fry for 20-30 seconds until white. Add shrimp, another tsp of oil, and stir-fry for 1 minute until done. Remove to a bowl.
8
Keep the wok hot and add 1 tbsp oil. Fluff the rice with chopsticks and add it to the wok without stirring for 30 seconds to pan-fry the bottom. Switch to medium heat, flip and stir-fry, add 1 tbsp oil along the edge, and continue for 1 minute until grains are separated.
9
Add the blanched carrot and pineapple, stir-frying on medium heat for 1-2 minutes. Season with 2 tsp salt, 1 tsp sugar, and 2 tsp light soy sauce. Stir-fry for another 1-2 minutes to incorporate the seasonings.
10
Return the cooked chicken and shrimp, stir-frying quickly for 20-30 seconds. Add back the eggs. Increase to high heat, add 1 tbsp oil along the edge, and stir-fry vigorously for 40-50 seconds. Add the green onion greens and stir-fry for 1-2 minutes until fragrant.
11
Drizzle 1 tsp sesame oil and mix through. Taste and adjust seasoning if needed. Serve by packing the rice into a bowl and inverting onto a plate for presentation, or serve directly on a plate.
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