Lightly whisk eggs in a small bowl. Warm a large pan or wok over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add ½ tablespoon of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a large bowl.
Add 1 tablespoon of oil to the same pan or wok and sauté onions, stirring often, until the onions are translucent, about 3 to 5 minutes. Add the ham, pineapple, veggies and continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. Transfer everything to the bowl with the cooked eggs.
Still using the same the same pan or wok, heat the remaining tablespoon of oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes. Add the green onions; stir to combine. Add the cooked veggies, ham, pineapple, and eggs; stir to combine. Remove the pan from the heat and drizzle sesame oil. Serve immediately with chili-garlic sauce or sriracha on the side (optional). Enjoy!
