In a large skillet or wok, heat the avocado oil over high heat. Add the Onion, diced ham, and Bell peppers and stir often, cooking 3-4 minutes. Add the garlic and cook for 15 seconds, stirring so it doesn’t burn. Add the leftover rice and stir together. Squish the rice down into the pan so the rice gets the most contact so it will start to crisp up. Stir/flip the rice every 3-4 minutes, continuing to squish it down every time 3-4 more times. Add the soy sauce and pineapple bits, and continue to cook until rice is crisped up how you like it.
While cooking, prep the eggs. If putting egg yolks on top, separate the yolks from the whites. Add the whites to the other eggs and whisk together.
Push the rice to the edges of the pan and create a hole in the center of the rice. Add the beaten eggs and scramble. Stir the eggs into the rice after cooked and then stir in the sesame oil, pineapple and Green onions. Taste and season with more soy sauce as needed. Serve immediately with the egg yolks on top.

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