1-First, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

2-Add the diced red bell pepper, ham, white parts of the green onions, and minced garlic. Sauté this mixture until it’s fragrant and slightly softened, then set it aside.

3-In the same skillet, add the cold cooked white rice and heat it through, stirring to break up any clumps.

4-Scramble the 3 large eggs in the skillet and combine them with the rice and the reserved ham mixture.

5-Pour in the mixture of 4 tablespoons low sodium soy sauce, 1/2 tablespoon sesame seed oil, and 1 teaspoon hot sauce, then cook everything until it’s hot and well-coated.

6-Finally, stir in the 1 cup of pineapple pieces and the green parts of the green onions just before serving to keep them fresh and vibrant.

7-First Step: Prepare all ingredients by dicing pineapple, ham, and chopping green onions. Beat the eggs lightly and have cooked, chilled white rice ready.

8-Second Step: Heat vegetable oil in a large skillet or wok over medium-high heat and add beaten eggs to scramble until just set, then remove and set aside.

9-Third Step: In the same pan, add diced ham, red bell pepper, white parts of green onions, and garlic, sautéing until browned and fragrant before setting aside.

10-Fourth Step: Add the rice to the pan, heating and stirring to combine.

11-Fifth Step: Incorporate the scrambled eggs and ham mixture back in.

12-Sixth Step: Pour the soy sauce mixture over and cook until hot.

13-Seventh Step: Stir in pineapple and green onion tops.

14-Final Step: Taste and adjust seasoning, then serve hot. For dietary adaptations, substitute ham with tofu for vegan options, and note that cooking times stay consistent for the best texture.