1. Prepare everything before cooking. Break apart cold rice in a bowl so there are no clumps. Drain pineapple well, dice the onion, mince garlic, and slice green onions. Beat the eggs in a small bowl with a small pinch of salt. Measure sauces into a small bowl.

2. Heat a pan over medium-high heat with 1 tablespoon oil. Pour in the eggs and let them sit briefly, then gently scramble. Remove while still slightly soft and set aside.

3. Increase heat to high. Add the remaining 2 tablespoons oil. Stir fry diced onion for about 1 minute, then add garlic and cook about 30 seconds while stirring constantly.

4. Add frozen peas and carrots directly from the freezer. Stir fry 1 to 2 minutes until heated through.

5. Add the cold rice. Break up any remaining clumps with a spatula. Press the rice flat against the hot pan and let it cook for about 30 seconds before tossing. Repeat pressing and tossing for 2 to 3 minutes until some grains turn lightly golden.

6. Push rice to the sides of the pan to create a space in the middle. Pour in soy sauce and oyster sauce and let them sizzle briefly, then toss everything together.

7. Add pineapple chunks and return the scrambled eggs to the pan. Toss gently for about 1 minute so the pineapple warms without breaking apart.

8. Sprinkle white pepper and sugar over the rice. Taste and adjust soy sauce if needed. Add green onions and cashews, toss once more, and serve hot.