Hawaiian fried rice

Chicken Breast: 2 cups cubed
White rice: 3 cups
Green beans: 1 cup chopped
Shrimp: 8 oz
Carrots: 2 cups sliced
Pineapple cubes: 1 cup cubed
eggs: 1, beaten
Egg whites: 2
Yellow onion: 1/2, diced
Soy sauce, low sodium: 2 tbsp
Olive oil: 4 tbsp
Corn kernels: 1/2 cup
Broccoli: 1 cup florets
Zucchini, 1 cup sliced

Cook the rice ahead of time, and refrigerate.

Whisk egg, egg whites, and soy sauce together in a bowl.

Heat 1 tbsp olive oil in a large skillet or wok over medium high heat. Add the chicken and shrimp, stirring frequently until mostly cooked (2-3 minutes). Remove from pan and set aside.

Heat the remaining olive oil in the pan and add the chopped onions, stirring constantly until they become translucent. Stir in the the remaining vegetables and cook until tender (about 3 minutes).

Stir in the rice, the pineapple, the shrimp/chicken, and the egg/soy sauce mixture. Stir until the entire dish is hot and the egg is fully cooked.