# Heat a wok over high heat.
# Add the oil. When it is hot, add the garlic and ginger, and sauté for 20 to 30 seconds, until light golden brown.
# Add the carrot, char siu, red bell pepper, yellow bell pepper, green onions and chili pepper. Stir fry for 1 to 2 minutes, until the vegetables are softened.
# Add the pineapple and the rice, and stir fry until warmed through.
# Add the fish sauce and toss several times to mix well.
# Taste, and adjust the seasoning with salt, if necessary.
# Mix in the cilantro. Serve.