In a small bowl, combine the tamari and sweet soy sauce with a fork until blended. Set aside for later use.

Bring a large skillet to a medium heat and put ½ teaspoon refined coconut oil into the pan and let it melt.

Add onion to the skillet and sauté for a couple of minutes until the onion is softened and translucent.

Add the bell pepper and carrot to the pan and sauté for 5 to ten minutes more, until the carrot has softened but still has some bite.

Add the remaining ½ teaspoon of coconut oil to the pan in a corner of the pan and sauté the garlic in that small area for 30 seconds, until the garlic is fragrant.

Add the cold cooked rice to the pan and lower heat if necessary, so that the rice doesn’t stick. Combine the rice with the vegetables until it is spread evenly across the pan.

Add the tamari/sweet soy sauce mixture to the skillet, using a spatula to make sure it’s evenly coated throughout the rice.

Add the pineapple to the rice and continue cooking on a low heat until pineapple is warmed through, stirring occasionally.

Spoon the fried rice onto plates and top with the cilantro garnish and a helping of eggy tofu.

In a medium-sized non-stick skillet, add enough organic canola oil to the pan, so that it lightly covers the bottom. Bring the skillet to a medium-high heat.

Add the diced tofu to the skillet and brown for five minutes, flipping the tofu occasionally, so that all of the sides and pieces brown evenly.

Once all sides are brown, add black salt to the tofu and toss, so that it salts all sides. Start with ¼ teaspoon and add more to taste. (If you like a very eggy fried rice, feel free to add a sprinkling of black salt to the fried rice itself just before serving.)