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1
Cut onion into slices then chop into small squares. Fry on small saucepan in 1 tablespoon butter for 15 minutes on low heat until onions turn light brown, stirring occasionally to avoid burning.
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2
Add brown sugar and dash of pepper and dried oregano (if you have it), and let sit for another 5 minutes before turning off heat.
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3
In a wok or large skillet, add 1 tablespoon oil until it lightly smokes before adding the eggs and chopped green onions. Scramble the eggs.
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4
Add pineapple, oyster sauce, garlic powder (I didn't have any fresh garlic on hand). Add diced chicken (or pretty much any meat of your choice) and stir evenly.
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5
Add rice, sugar, soy sauce (I use the Maggi Seasoning brand that comes in a square bottle - much cheaper at Asian markets, as opposed to buying it at American chains e.g. Vons or Ralphs, where they jack the price up almost double).
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6
Now add in the caramelized onions you've prepared in the separate saucepan and mix it thoroughly into your rice and squeeze the lime, then mix.
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7
Add celery (I tend to add it toward the end to keep its crispness)
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8
Add white pepper and salt to taste. I didn't add much salt because I figured the soy sauce and oyster sauce would be enough. Enjoy!
