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Heat the oil in a large wok or skillet over medium-high heat. Sauté the garlic and onion until fragrant and lightly softened. Add the mixed vegetables and cook for 3–4 minutes until tender-crisp. Stir in the pineapple chunks and cook for 1–2 minutes to lightly caramelize. Add the chilled cooked rice and toss well with the vegetables and pineapple. Pour in the soy sauce, mix evenly, and stir-fry for another 2–3 minutes. Garnish with chopped spring onions and serve hot as a main dish or side.
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