Using a large saucepan, combine rice and water. Bring to a boil. Reduce heat to low, cover and let simmer for 20 minutes. (Tip: Place the rice in the refrigerator to cool. Cooled rice tends to break apart easier in the pan, which is perfect for fried rice.)

Using a wok or large sauté pan, add 1 Tbsp of canola oil; place over high heat. Once hot, add onion, carrots and pineapple. Cook, stirring often, for 5-7 minutes, or until vegetables have softened. Remove mixture and set aside.

Once rice is cooked, pour remaining 2 Tbsp of oil into wok or sauté pan. Once hot, crumble cooked rice into pan with fingers; stir until well combined. Push rice to sides of pan to create a well; add eggs into well, stirring constantly to scramble eggs in pan. Once eggs are cooked, add the garlic, cooked pineapple/carrots/onions, peas, corn, soy sauce and sesame oil; stir until well combined. Continue cooking, stirring constantly, for 60 seconds.

Garnish with green onions before serving.