Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Spread the cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes.

Heat sesame oil in a large skillet or wok over medium-high heat. Cook and stir the green onions, ham, and peas in the hot oil until the onions have softened, about 2 minutes. Stir the pineapple chunks into the wok and cook until the pineapple begins to darken, about 2 minutes more.

Push the ingredients to the side of the wok and pour the beaten egg into the center. Cook until the egg begins to set, about 30 seconds. Stir together all contents of the wok.

Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes.

Sprinkle the rice with the soy sauce and stir to combine.