Prep the vegetables in advance.
Heat the vegetable oil in a wok or large frying pan over medium heat.
Add the onion and cook until softened, about 2 minutes.
Stir in the callaloo stems, bodi, and bitter melon. Cook for 2–3 minutes, stirring often.
Add the Callaloo leaves (aka chorai bhagi or spinach). Season with black pepper, then add the pimento pepper, thyme leaves, chives, and garlic. Cook for 1 minute until fragrant.
Push the vegetables to one side of the pan and add the sesame oil. Stir in the rice, breaking up clumps with your spoon.
Mix the rice with the vegetables and add the celery, soy sauce, and oyster sauce (if using). Stir well to combine. If making this dish fully vegan, use Hoisin sauce instead of the Oyster sauce. Additionally, I'd recommend adding a teaspoon of grated ginger along with a tablespoon of Chinese cooking wine.
Add the chopped tomato last and cook for 1–2 minutes, just until softened.
Taste and adjust salt if needed. Remove from the heat and serve warm. Make sure to have some freshly made Pineapple Peppersauce on the side.
