Cook your rice, and spread out on a rimmed baking sheet to cool while you prepare the stir fry.

Heat a large non-stick skillet over medium-high heat.

In a small bowl, whisk together the fish sauce, soy sauce, and sesame oil.

Add the oil to the pan and allow to heat a moment before adding in the cubed ham and the pineapple. Sautee, allowing them to sear, for 2-3 minutes, stirring occasionally.

Add in the carrots, bell pepper, and onion. Saute until soft, about 3-5 minutes, stirring occasionally.

Add in the garlic and ginger and saute until fragrant, about 30 seconds.

Use your spatula to move the ingredients to the side, creating a hole in the center. Add the eggs to this well and allow to cook for a minute to set before scrambling. Let the eggs cook to be just barely firm, and then mix in with the rest of the ingredients.

Remove the ham, pineapple and veggies from the pan and set aside.

Add a little more oil to the pan and add in the cooked rice. Stir occasionally and let the rice toast and warm up. This step helps evaporate extra moisture from the rice.

Add in the sauce and stir to coat the rice.

Mix in the ham, pineapple and veggies back into the rice.

Serve with green onions, sesame seeds, and cashews.