Whisk together the soy sauce, ginger, sesame oil, and sugar. Set aside.
1
Cook scrambled eggs in vegetable oil. Remove the eggs to a bowl, then wipe or wash out the skillet.
2
Cook the red bell pepper and pineapple in olive oil, followed by the garlic. Move the mixture to the bowl with the eggs.
3
Melt the butter in the remaining vegetable oil. Add the chilled rice and cook. Add the eggs, bell pepper, pineapple, and garlic. Drizzle with the sauce that was set aside. Add the peas, cashews, and green onions.
4