Prepare the Rice: If using freshly cooked rice, spread it on a plate or tray to cool for about 10 minutes to avoid clumping when frying. Day-old rice works best for this recipe.

Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent.

Cook the Vegetables: Add the minced garlic, diced carrots, thawed corn, and peas to the skillet. Cook for about 3-4 minutes, stirring frequently, until the carrots are tender and the vegetables are heated through.

Add Pineapple: Add the diced pineapple to the skillet and cook for another 2-3 minutes, allowing the pineapple to caramelize slightly.

Add Rice and Sauces: Increase the heat to medium-high and add the cooked rice to the skillet. Pour in the soy sauce, fish sauce, and oyster sauce (if using). Stir-fry for 3-4 minutes, mixing well to coat the rice with the sauces and evenly distribute the ingredients.

Season: Add salt and black pepper to taste. If you want a bit of spice, you can also add a pinch of red pepper flakes.

Finish: Stir in the sliced green onions and roasted cashews or peanuts (if using). Cook for another minute until everything is heated through.

Serve: Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.