Step 1
Rinse jasmine rice and place in a rice cooker with water. Cook rice according to manufacturer's instructions 15 to 20 minutes.
Step 2
Preheat the oven to 300 degrees F (150 degrees C).
Step 3
Cut pineapple in half lengthwise. Cut out flesh leaving a thin layer on the skin. Chop 1/2 cup of the flesh; place in a bowl. Reserve remaining flesh for another use. Place pineapple 'bowls' on a baking sheet.
Step 4
Bake in the preheated oven until fragrant about 5 minutes. Remove from the oven.
Step 5
Increase oven temperature to 350 degrees F (175 degrees C).
Step 6
Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Pour in beaten eggs; cook until set about 5 minutes. Transfer to a plate and cut into small pieces. Use a paddle to fluff the cooked rice.
Step 7
Cook and stir Chinese sausage in a separate dry skillet until fat renders about 5 minutes. Transfer sausage to a bowl reserving fat in the skillet.
Step 8
Stir remaining 2 tablespoons oil into the skillet used to cook the sausage. Heat it until you can feel the heat above the skillet. Stir in carrot for 1 minute. Add onion peas and corn; stir-fry until onion softens 3 to 5 minutes. Add 1/2 of the rice; stir well to combine. Mix in remaining rice. Add egg pieces and sausage slices. Mix in pineapple cubes evenly.
Step 9
Transfer fried rice to the pineapple bowls. Cover with aluminum foil.
Step 9
Bake in the preheated oven until heated through about 15 minutes.