Heat up the oil in a pan and once hot add the spring onion, garlic, ginger, carrot and pineapple
Fry for 5 minutes until softened
Add the rice and fry for another couple of minutes until it turns translucent
Add the remaining ingredients, along with 600ml (2 ½ cups) water (or enough to roughly cover) and mix well
Bring to the boil, turn down the heat and cook for 15 minutes with a lid over it, until all the water if absorbed
Turn off the heat and keep the lid over the rice for a further 5 minutes
Use a fork or spoon to 'fluff up' the rice before serving
*Scroll up for step-by-step instructions and photographs showing you how to cut up a fresh pineapple!This fried rice does taste best when fresh, but keeps covered in the fridge for up to a few days. Reheat it in the microwave or in a dry frying pan on the hob (stove) until piping hot.