Rinse jasmine rice and place in a rice cooker with water. Cook rice according to manufacturer's instructions, 15 to 20 minutes.

Preheat the oven to 300°F (150°C).

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.

Bake pineapple bowls in preheated oven until fragrant, about 5 minutes. Remove from oven.

Increase oven temperature to 350°F (175°C).

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.

Cook Chinese sausage in a separate dry skillet until fat renders, about 5 minutes. Transfer sausage to a bowl, reserving fat in the skillet.

Heat remaining 2 tablespoons oil in the same skillet over medium heat. 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 to the skillet and stir well to combine. Mix in remaining rice. Add egg pieces, sausage slices, and pineapple cubes evenly.

Transfer fried rice to the pineapple bowls. Cover with aluminum foil.