Heat the rice and water in a saucepan over high heat until it reaches a boil. Then, lower the heat to medium-low, cover, and let it simmer for 20 to 25 minutes or until the rice is tender,

The liquid is absorbed. Once cooked, spread the rice on a rimmed baking sheet and refrigerate it for about 20 minutes until it cools..

In a spacious skillet or wok, heat sesame oil over medium-high heat. Sauté green onions, ham, and peas in the hot oil, stirring consistently until the onions soften, approximately 2 minutes. Introduce pineapple chunks to the wok, cooking until they take on a slight golden hue, around 2 minutes. Create a space in the center of the wok by pushing the ingredients to the side, then pour beaten eggs into this space. Allow the eggs to set for about 30 seconds before blending them with the other contents of the wok.

Stir thoroughly to combine all the flavorful elements..

Combine the cooled rice with sugar, salt, white pepper, and garlic powder in the wok. Stir consistently to prevent sticking and cook until the mixture is heated through, approximately 3 minutes. Sprinkle the rice with soy sauce and stir thoroughly to achieve a harmonious blend of flavors.