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1
If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it.
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2
Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing.
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3
Save remaining pineapple for another use.
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4
Make a small slice on the outside of each half to create a flat base to hold the pineapple steady.
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5
Set aside.
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6
Crumble the cold rice between your fingers to separate the grains, and set aside.
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7
Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan.
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8
Add the onion and toss until soft, 3 to 5 minutes.
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9
Add the garlic and toss until fragrant and soft, about 1 to 2 minutes.
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10
Add the ginger and toss for another minute.
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11
Add the remaining tablespoon of oil, then add the rice.
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12
Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more.
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13
Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes.
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14
Add the green onions and toss to combine.
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15
Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.
