Whisk together all the ingredients for the sauce in a bowl and set aside.
Heat a large wok or large skillet over high heat and add the oil. Add the eggs and use a wooden spatula to move them around as they cook, just like scrambled eggs.
Once the eggs are scrambled add the peppers, onions, green onions, and pineapple and cook for 3-4 minutes or until softened.
Add the sauce and bring to a rapid boil.
Add the rice and stir together until the rice is well coated in sauce. Continue to cook on high heat until all the sauce has been absorbed and the rice begins to fry and sizzle a bit.
Serve with more sriracha and green onions if you wish.
Substitute 1/4 of the water for 1/4 cup pineapple juice if you have it available to make it a little sweeter.
Great topped with pork, chicken, fried tofu.
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