Mince garlic and ginger. Slice the green onions length wise. (Should be about 1 bunch of green onions.)

Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat.

Add slightly beaten eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.

Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute.

Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine.

Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes.

Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes.

Stir in the remaining scallions and remove from the heat.

Serve with pineapple on the side.