Step 1

To make the sauce, in a small bowl, whisk together soy sauce, sesame oil, and Sriracha to taste (I like 1 tablespoon). Set aside.

Step 2

In a large nonstick skillet over medium-high heat, heat 1 tablespoon oil until just smoking. Add ham, bell pepper, onion, and scallion whites and cook until softened and lightly browned, about 7 to 9 minutes. Stir in garlic and ginger until fragrant, about 30 seconds. Transfer to a plate.

Step 3

In the same skillet, Heat remaining 1 tablespoon oil over medium-high heat until shimmering. Add rice and cook, breaking up clumps with spoon, until heated through, about 3 minutes.

Step 4

Push rice to one side of skillet and heat remaining 1 tablespoon oil to empty side of skillet until shimmering. Add eggs to oiled side of skillet and cook until set, stirring occasionally, about 30 seconds.

Step 5

Stir eggs and ham mixture into rice. Stir in soy sauce mixture until evenly coated. Remove from heat and stir in pineapple and garnish with scallion greens.