Break up any rice clumps so that rice is separated into individual rice pieces. Heat oil in a wok over high heat.
Add garlic, ginger, chili paste and chicken. Cook, stirring occasionally for 2-3 minutes to brown chicken. Add red pepper and onion and cook for about 2 minutes. Add mushrooms and broccoli and cook 2-3 minutes longer until chicken is fully cooked.
Add rice and stir for about about 1 minute. Add fish sauce and oyster sauce and mix in.
Push rice to the edges and crack both eggs into the center, scrambling and breaking into pieces as the egg cooks (1 minute).
Mix scrambled egg in with rice, add tomatoes and pineapple, and stir fry for 1-3 more minutes until rice starts to turn toasty and all ingredients are mixed well.
Remove from heat and stir in lime juice, basil, green onion, cilantro, and cucumber.