Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium heat. Add the red bell pepper, white parts of the green onions, garlic, and ginger, and cook for 2 minutes. Push the vegetables to the sides, and add the beaten eggs to the center of the pan. Cook without stirring until they just begin to set (20 seconds). Then, scramble with a spatula to break them up into smaller pieces (30 seconds). The eggs should be soft but not fully cooked. In the same pan, add cooked rice (breaking up any clumps before adding them) and soy sauce. Stir and cook until the rice is heated through (3 minutes). Add fresh pineapple chunks, cashews, peas, and the green parts of the green onion. Stir to combine, taste the rice, and adjust seasoning if needed (salt or soy sauce). Remove from heat, and serve immediately.
