1/4cupfresh cilantrochopped, plus more for garnish (see notes)
Heat the oil (2 tablespoons) in a large skillet or wok over medium-high heat.
Add the onions, carrot, and celery. Cook for 2-3 minutes, until softened and starting to brown, stirring occasionally.
Add the ginger (1 tablespoon) and garlic. Cook for 30 seconds, or until fragrant.
Stir in the peas (1/2 cup).
Move the veggies to the side of the pan to make a clear space. Crack the 2 eggs directly into the pan and immediately scramble, incorporating into the vegetables until fully cooked (about 2 minutes).
Add the cooked rice (2 cups), cubed ham (1 cup), diced pineapple (1 cup), soy sauce (2 tablespoons), sesame oil (1 teaspoon), and black pepper to taste. Stir until fully heated and rice is broken up.
Remove from heat and stir in fresh cilantro. Garnish with extra when serving, if desired.
1 teaspoon of ground ginger can be used if fresh is not available. I keep fresh peeled ginger in my freezer and grate it with a microplane zester directly from the freezer when I need it. It's an easy way to ensure you always have fresh ginger, without worrying about peeling it or it going bad before you can use it!
Whenever I make rice, I almost always purposefully make extra for fried rice. You can use store-bought cooked rice for extra convenience.
For a gluten-free option, make sure to use gluten-free soy sauce, or liquid aminos.
Not a fan of cilantro? Use green onions instead.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.