Recipe notes from Rick Eggers:
This recipe from Chef Beverly Gannon was part of the Hawaiian Regional Cuisine at the Kea Lani Masters of Food and Wine Event in 2002. Beverly is a natural teacher. She's knowledgeable, energetic, and entertaining. As she started her segment, she had her mise en place laid out in front of her - at least a dozen small bowls containing the ingredients for a shrimp and scallop stir-fry with the pineapple fried rice. This recipe is just for the fried rice - a versatile side dish with flavors of the tropics. If you would like to try Beverly Gannon's complete Shrimp and Scallop Stir-Fry, you can find it in her beautiful Hali'imaile General Store Cookbook.

Simple, straightforward stir-frying is all it takes to make this dish. The main tip from Chef Gannon is to cook the rice well in advance, the day before if possible. Beverly said that this "day-old" rice works best for almost any stir-fry. Diced baked ham can substitute for the Chinese sausage if you can't find lup cheong.