Pour 3 tbsp of sesame oil into the bottom of a skillet, toss in the diced onion, and heat on medium-low for 3-5 minutes until it becomes translucent.
Add 2 cups of veggies of your choice and 2 tbsp of soy sauce. Turn up the heat to medium-high. Let the veggies cook for 2-3 minutes.
Press all the water possible out of 1 lb of tofu and then crumble it with your hands into the frying pan.
Cook the tofu and veggies for about 5 more minutes, stirring frequently. (Add 2 cups of pineapple at the end of cooking the veggies if choosing to add pineapple).
Add 4 cups cooked rice to the skillet and stir well. (For more flavor, add 2 more tbsp of sesame oil and up to 2 more tbsp of soy sauce).
Continue cooking for about 5 more minutes until everything is cooked and mixed well.
Notes
Tofu has a nice texture if you freeze it ahead of time and then thaw and squeeze out all excess liquid.
If you don't have frozen tofu, fresh extra firm tofu works well too.
You can adjust the amount of sesame oil and soy sauce to suit your tastes and dietary needs.
You need to use sesame oil to get the authentic fried rice taste!
If you need this to be gluten-free, make sure to use a gluten-free soy sauce like Tamari or Bragg's Liquid Aminos.