In a medium bowl, mix together the soy sauce, oyster sauce, sesame oil, and sugar. Set aside.
Cook rice according to package directions. While the rice is cooking, make the rest of the dish.
In a large skillet, add one tablespoon of vegetable oil over medium heat. Once the oil is hot, add the beaten eggs and use a rubber spatula to scramble the eggs. Once cooked through, remove from the pan and transfer to a plate or bowl. Set aside.
If needed, add the remaining tablespoon of vegetable oil to the pan over medium-high heat. Once the oil is hot, add the chicken pieces and cook through, about 4 to 5 minutes. Add the onions, garlic, and ginger and sauté with the chicken for 1 to 2 minutes, just until the vegetables are softened.
Add the carrots, corn, and peas to the skillet. Cook, stirring constantly, for 1 minute. Then add the pineapple, stir into the other ingredients.
Add the rice and pour in the sauce. Stir all ingredients together to combine and coat the rice well with the sauce.
Add the eggs back into the pan and combine with the other ingredients. Sprinkle with green onions to garnish and serve.
Notes
Storage Tips: Store in an airtight container for up to five days. Or, freeze in a freezer-safe container for up to two months.