Heat olive oil in a large deep sided skillet over medium-high heat. Add garlic and ginger, saute until fragrant, about 1-2 minutes. Add onion and saute an additional 2-3 minutes. Add carrots and saute 3-4 minutes more.
Whisk eggs together in a small bowl. Move the vegetables to one side of the pan and add the scrambled eggs to the other side. Use a rubber spatula to scramble the eggs in the pan, then mix everything together.
Add fish sauce and oyster sauce to the skillet and stir to combine.
Stir in the cooked rice, then add red bell pepper, salt, pepper, and sugar. Stir to combine well.
Finally, add the pineapple chunks, peas and soy sauce.
Stir everything together and heat for a minute or two before serving.
Notes
We chopped fresh pineapple ourselves so we could use the pineapple shell to display the rice in. If you prefer, you can use a 20-ounce can of pineapple (be sure to drain it). If using canned pineapple, use the kind that is canned in juice, not syrup.
If using the pineapple shell for serving, be sure to pat the interior dry before adding the rice.
Your favorite long grain rice will work for this recipe such as Jasmine or Basmati.