scallions, chopped (white and light green parts only)
shrimp, peeled and deveined
small pineapple, peeled, cored, and cut into small pieces
red pepper, seeded and cut into quarters
chopped scallions (dark green parts only)
toasted sesame seeds for garnish
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.
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.
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.
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.
Add the chopped pineapple, red pepper, shrimp, and edamame. Stir together and cook 2 minutes more. Serve rice immediately topped with toasted sesame seeds.