Slice the pineapple long wise down the middle to make two bowls.
Scoop out the inside with bite-sized scoops, placing the meat in a separate bowl.
Heat the wok on medium heat until a drop of water evaporates immediately when it touches the wok.
Cover the bottom of the wok as much as possible using ½ tablespoon oil.
Add the chopped Thai peppers and garlic and cook up to 30 seconds until fragrant
Add 1 cup of the precooked rice after making sure it's not clumped and press into the wok to separate and cook the rice for 2-3 minutes until lightly toasted and chewy.
Remove the rice and place in a large mixing bowl.
Add another ½ tablespoon oil to the wok or skillet and cover again.
Cook the rest of the rice to match the first cup and then combine the two cups in the wok and stir-fry until evenly mixed.
Push the rice to the side of the wok and add the egg white, scrambling and then mixing into the rice.
Add in the crab meat, fish sauce, pineapple, and green pepper stir-fry together until thoroughly cooked.
Serve in the pineapple halves garnished with cilantro, ground pepper, and the whole Thai peppers