In a large skillet over medium-high heat, heat 1 tablespoon of the cooking oil and 1 teaspoon of the sesame oil. Add the beaten eggs and cook, stirring, until they are just set. Transfer to a bowl and cup up with a spatula into bite-size pieces.

With the skillet over medium-high heat, add another 1 tablespoon of the cooking oil and 1 teaspoon of sesame oil. Add the carrots. Cook, stirring occasionally, until the carrots are tender, about 5 minutes. Remove the carrots from the pan, adding them to the plate with the eggs.

Add the SPAM to the pan. Cook, stirring occasionally until nicely browned, 3 to 4 minutes. Remove the meat from the pan, transferring it to the bowl with the eggs.

To the skillet (still over medium-high heat), add the remaining tablespoon of cooking oil and the remaining teaspoon of sesame oil. Add the rice, breaking up with wet hands if needed. Cook, tossing regularly until the rice begins to brown in some spots. Don’t stir it too often. You want to let the bottom brown before stirring it up. This will take 8 minutes or so.

Add the cooked egg, carrots, and SPAM back to the skillet, along with the white parts of the scallions and the pineapple. Cook, stirring, until well mixed and heated through. Season generously with the soy sauce, tossing to incorporate it well.

Serve hot, garnished with the green parts of the scallions.