Prep: 1 hour 15 mins
| Cook: 35 mins
| Extra time: 1 hour, cooling
Place rice on a baking sheet and spread out to cool and dry on the counter for 1 hour.
Pour 1 tablespoon oil into a large skillet and place over medium-high heat. Cook eggs in hot oil for 2 minutes, stirring, then turn out onto a plate.
Pour 1 tablespoon more of the oil into skillet. Cook scallops in hot oil in batches, about 4 minutes each batch, flipping once. Keep warm on the plate with scrambled eggs.
Pour final remaining tablespoon of oil into skillet. Cook pineapple in hot oil for about 3 minutes, then add ginger, garlic, bell pepper, and green onions. Cook for 3 minutes, then stir in the rice and cook for 2 more minutes. Pour in the scrambled eggs and scallops and reheat.
Drizzle soy sauce and vinegar over the mixture, toss and cook for 30 more seconds, and serve.