Put 1 tablespoon of vegetable oil in a wok or large pan over high heat. Fry onions and tofu until lightly brown.
Add peas and tomatoes. Fry for a minute, then add rice. Add a little bit more oil, if you need, to keep the rice from sticking. Fry for another minute. Add thin and sweet soy sauce and stir in well.
Move the rice to one side of the wok/pan and add the remaining oil to the empty side. Crack the eggs into there. Add the maggi sauce. Let everything fry for a while. After a few minutes turn the eggs and scramble them. Stir them into the rice mix.
Add the pineapple. Stir them in and let them warm up. Add the white pepper.
Taste and adjust seasoning according to your taste.
Serve with a wedge of lime, if you like.