Heat a wok or large sauté pan to medium-high heat. Add the vegetable oil to coat the bottom of the wok evenly. Cook the onions for approximately 2 minutes.
Add the garlic and ginger for cook for another minute.
Add the bell pepper and pineapple and cook for another 3 minutes.
Stir in the rice until well mixed with the fruits and aromatics. Add the tamari and continue stirring until all is well heated, approximately 1-1/2 minutes.
Remove the wok from the heat and stir in the sesame oil. Serve with scallions and sesame seeds sprinkled on top of the rice.
Notes
For a bit more of a Thai spin and spiciness, add a small chopped Thai red chili and 1/4 cup of chopped peanuts when you add the bell pepper and pineapple.