Pineapple Fried Rice

Leftover rice...what a quandary. Here's one thing I make with mine.

Pineapple Fried Rice
1 T vegetable oil
1 lb. shrimp or chicken (if using chicken, bite sized pieces; if using shrimp, peeled and deveined)
1 large red bell pepped, diced
1 medium onion, diced
2 garlic cloves, chopped
1 red or green chile, diced
2 large eggs, beaten
2 cups cooked rice
2 T EACH fish sauce, soy sauce, and lime juice
1 1/2 cups diced fresh pineapple
1/2 cup torn cilantro leaves
1/2 cup dry roasted peanuts or cashews

Heat oil in large skillet over medium high heat, add shrimp or chicken and stir fry until cooked through (For chicken, remember the rules for successful browning: the pan must be hot before you add the meat, don't crowd the meat in the pan, and turn infrequently). Remove meat to a plate. To the same skillet add pepper, onion, garlic, chile. Stir fry 3 minutes or until onion is translucent. Push vegetables to the sides of the pan, then pour eggs in the center of the pan. Scramble them a little, then mix with the veggies. Stir in rice, separating grains with the back of a spoon, and stir fry two minutes. Add fish sauce, soy sauce (I subbed teriyaki), and lime juice, cook for 2 minutes. Return meat to skillet, add pineapple and cilantro, then heat through. Sprinkle with nuts before serving.