Fried Rice and Chicken

2 chicken breasts, diced
2 cups cooked rice
2 carrots, cut and sliced
1 small zucchini, sliced
1 8oz can quartered pineapple
2 eggs
oil
salt and pepper to taste
soy sauce

10 minutes prep, 25 minutes to cook

Cook rice according to package instructions. It will take about 10 minutes for the rice to be fully cooked after removing it from heat. (I've heard that cooking it the day before and refrigerating it is best)
Heat 2 TB oil in frying pan and add chicken. Cook about 10 minutes, or until cooked through. Add carrots and zucchini, stirring constantly until carrots are cooked through. The tip here is that they should have a slightly blackened look, but the zucchini should not be soft. The carrots should be still a little crunchy.
Add rice and mix together. Move rice, chicken, vegetable mixture to one half of the pan and add in 1TB more oil. Quickly, crack two eggs into the oil and scramble, taking care to keep them out of the rice.
When eggs are cooked, mix them into the rice. This will only take a minute or two.
Sprinkle with soy sauce and mix throughout. Add about 1TB and see if that's the taste you want, then add more if necessary. Be sure to sprinkle rather than put it all in one spot. Add salt and pepper to taste.
Drain pineapple juice and add pineapple.