Dice the onion and bell peppers, mince the garlic, and slice the green onions. If using shrimp, ensure they are peeled and deveined.

In a wok, heat 1 tablespoon of sesame oil over medium-high heat. Add shrimp and cook until pink, about 3-4 minutes. Remove and set aside.

In the same wok, add the beaten eggs and scramble until fully cooked. Remove and set aside with the shrimp.

Add the remaining sesame oil to the wok. Saut? the onion and garlic until fragrant, about 2 minutes.

Add the bell peppers and peas, cooking for another 2-3 minutes until tender.

Add the cooked rice and pineapple to the wok, mixing well. Pour in the soy sauce and stir until everything is well combined and heated through.

Return the cooked shrimp and eggs to the wok, mixing until evenly distributed. Garnish with sliced green onions before serving.