Preheat the skillet over medium heat. Cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the pan.
Add the onion to the hot pan and cook until translucent, 5 to 7 minutes. Add the bell pepper and cook until just tender, about 5 minutes. Season with salt and pepper.
Add the cubed ham to the pan and cook, in one even layer, until slightly browned and caramelized, about 5 minutes. Stir in the garlic and pineapples and cook for another 2 minutes.
In a small bowl, whisk together the soy sauce, sesame oil, oyster sauce, honey, and ginger. Add the rice to the pan and stir until everything is combined and heated through, about 3 minutes. Pour the sauce over the rice, and return the bacon to the pan.
Cook the fried rice until golden and slightly crispy in parts, another 2 to 3 minutes. Top each serving with scallions and an over-easy fried egg.