1-Heat half of the 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat.

2-Cook the 1 diced red bell pepper for 5 to 7 minutes until crisp-tender.

3-Add the 2 cups diced ham and the white parts of the 2 green onions, cooking until the ham is slightly browned.

4-Stir in the 3 cloves minced garlic and cook for another minute, then transfer this mixture to a bowl and set aside.

5-In the same skillet, heat the remaining half of the 1 tablespoon vegetable oil, then add the 5 cups cold, cooked white rice, breaking up any clumps and cooking until heated through, about 8 minutes.

6-Push the rice to one side, crack the 3 large eggs on the other side, scramble and cook until set.

7-Mix the eggs and the reserved ham mixture into the rice, pour in the soy sauce mixture, and stir while cooking until everything is combined and hot.

8-Turn off the heat, stir in the 1 cup pineapple pieces and the green parts of the 2 green onions, then serve immediately.