Heat 1 tbsp of sesame oil in a pan. Add the eggs, swirl them up and make a thin omelette. Once the omelette is cooked, roll the omelette and cut into ribbons.

Rinse the rice thoroughly before cooking (to wash off some starch) and then cook at a rolling boil. Remove the water and cook further.

Heat the remaining oil and mix in the garlic, onions, and five-spice. Stir-fry until sizzling and add the rice along with the peas, sesame oil, and soy.

Cook over a high heat until the rice is hot and mix through the pineapple and omelette ribbons.