In a bowl, whisk eggs, shoyu and green onion.
Heat a large pan or wok over medium heat and add 1 tablespoon oil.
Add egg mixture and make a thin omelet.
With a spatula, gently roll it, plate and thinly slice it.
Turn up heat to high, add remaining oil and add lup cheong.
Stir fry 1 minute, then add rice and stir fry 1 minute.
Add kim chee and watercress and stir fry 1 minute.
Add sliced omelet, pineapple and cilantro and toss until heated through.