Cook Cambrooke's rice as directed. Drain, rinse and coat with a tablespoon of canola oil. Set aside in a bowl to completely cool.

Meanwhile, dice all vegetables and pineapple into 1/4 inch pieces. Set aside.

Add the soy sauce, coconut aminos, oyster sauce and sugar to the cooled rice. Stir to evenly coat.

In a wok or large non-stick pan, heat a tablespoon of canola oil over high heat. Add in the broccoli, onion and carrot stir frying for about a minute. Add in the pepper, garlic and pineapple, stir fry for another minute. Add in remaining oil and the cooled rice. Let the rice sit undisturbed for 10 to 15 seconds so it toasts a little. Toss everything to gather, and repeat toasting process for about 2 minutes.

Off heat, stir in the scallions. Serve immediately.