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1
Heat 1 Tbsp canola oil in a medium saucepan. Add the chopped garlic, ginger, and white/light green scallions. Cook until fragrant, about 2-3 minutes. Add the rice and stir, cooking 1 minute more. Add the water, bring to a boil, then reduce heat to low and cover. Cook until rice is fluffy and water has evaporated, about 15 minutes.
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2
While rice cooks, place oven rack in highest position and set broiler on high. Spread shrimp, pineapple pieces and red pepper pieces (skin side down) in a single layer on a baking sheet. Place under broiler and cook until shrimp is cooked through, about 5-7 minutes. Remove shrimp from pan, flip pineapple pieces, and continue broiling until pineapple and peppers are cooked through and starting to char on the edges, about 5 minutes more. Chop shrimp, pineapple, and peppers into small pieces.
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3
Heat the remaining canola oil and sesame oil in a large wide pan over high heat. Once oil is extremely hot (almost smoking), add the cooked rice and cook stirring often, until rice starts to crisp up, about 3-5 minutes.
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4
Add the soy sauce, fish sauce, and dark green chopped scallions and cook until liquid is evaporated and rice is crispy, about 2-3 minutes. Taste rice, and add more soy sauce if additional salt is needed.
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5
Add the chopped pineapple, red pepper, shrimp, and edamame. Stir together and cook 2 minutes more. Serve rice immediately topped with toasted sesame seeds.
