Preparing the Ingredients
Make sure 2 cups cooked rice (preferably day-old, chilled) is broken up and not clumped. Lightly beat 2 eggs and set aside. Finely chop 1 small red onion, mince 2–3 cloves garlic and a thumb-sized piece of fresh ginger, dice ½ cup carrots, and measure out 1 cup diced ham, 1 cup pineapple chunks (drained if canned), ½ cup frozen peas, and some chopped green onions for finishing.
Cooking the Eggs
Heat 1 tablespoon of the 2 tablespoons vegetable oil (divided) in a large skillet or wok over medium heat. Pour in the lightly beaten eggs and scramble gently until just set. Remove from the pan and set aside.
Cooking the Aromatics and Vegetables
In the same pan, add the remaining 1 tablespoon vegetable oil. Add the finely chopped red onion and cook for 2–3 minutes until softened. Stir in the minced garlic and minced ginger, cooking for about 30 seconds until fragrant. Add the diced carrots and cook for another 2–3 minutes until slightly tender.
Adding the Ham and Pineapple
Stir in 1 cup diced ham and cook for 2–3 minutes until lightly browned. Add 1 cup pineapple chunks and cook briefly to warm through and lightly caramelize.
Frying the Rice
Add the 2 cups chilled cooked rice to the pan, breaking it up and tossing to combine. Stir in ½ cup frozen peas and cook for 3–4 minutes, allowing the rice to heat through and develop a slight crisp in spots.
Seasoning and Finishing
Pour in 2–3 tablespoons soy sauce and 1 tablespoon sesame oil, tossing everything together. Season with salt and black pepper to taste, and add red pepper flakes (optional) and a pinch of sugar (optional) if desired. Return the scrambled eggs to the pan and mix until evenly distributed.
Serving
Remove from heat and finish with chopped green onions. Serve hot for a sweet-savory fried rice with balanced flavors and texture.
