This recipe will cook fast so prepare the vegetables ahead of time. If you're using canned pineapple, be sure to drain out the liquid. Then, mix the sauce ingredients in a small bowl and set it aside.
Heat a large nonstick pan over medium high heat and a teaspoon of the oil. Add the beaten eggs and scramble them. Then remove them from the pan and set it aside.
Add another teaspoon of the cooking oil to the pan and add your choice of protein (spam, chicken, shrimp, tofu). When the protein is fully cooked, remove it from the heat and set it aside.
Add the rest of the cooking oil to the pan and add the red bell peppers, onions, and carrots. Stir fry them together for 2 to 3 minutes.
Next, add the cold pre-cooked rice and the sauce. Make sure to break apart any clumps of rice by pressing down with the flat side of your spatula or spoon. It's important to coat each grain of rice with the oil and sauce. Add in a teaspoon more oil if you find your rice is sticking together.
Once your rice is fully separated and coated with the sauce, add the eggs, protein, and pineapple back into the pan. Toss everything together for 1 minute.
Lastly add the frozen peas and toss it together until the peas turn bright green.
Sprinkle scallions and sesame seeds on top. Optional: serve it in pineapple bowls.