Pineapple Fried Rice

3 tbsp rice bran oil, divided
3 large eggs, whisked
1 cup diced yellow onions (about ½ large onion)
¼ tsp SIDS SALT & PEPPER
½ large orange pepper, diced
1 large carrot, peeled & diced
½ cup (70 g) frozen peas
1 tsp turmeric
1½ tsp ground coriander
6 cups cooked jasmine rice
3 tbsp soy sauce
1½ tbsp brown sugar
1¼ cups diced pineapple
2 spring onions, sliced
3 tbsp chopped basil

Heat ½ tablespoon of oil in a wok or large sauté pan over medium-high heat. When the pan is hot, add the whisked eggs and scramble it with a spatula. Continue scrambling until eggs are cooked, about 30 seconds to 1 minute. Transfer eggs to a plate and set aside. If the wok or pan is dirty, wipe it down with paper towels.
Heat remaining oil over medium-high heat. Add the onions, a pinch of SIDS SALT & PEPPER and cook until the onions start to soften, about 2 minutes. Mix in the orange pepper, carrots, peas and cook for another 2 minutes. Add the turmeric and coriander and stir until the vegetables are coated with the spices. Add the rice and mix well with the vegetables. Continue cooking and stirring the rice for about 1-2 minutes.
In a small bowl, quickly mix the soy sauce (or tamari) with the brown sugar and pour that sauce over the rice. Add the white pepper, if using, and stir until well incorporated.
Add the eggs, pineapple and sliced spring onions to the rice and stir to distribute. Turn off the heat and mix in the chopped basil. Serve immediately.