Sauce:

Mix sauce ingredients, set aside. You can always add more of any ingredient when the rice is finished.

Fried Rice:

Add a tablespoon oil to a large skillet or wok and heat to medium high heat. Add the ham and cook, stirring now and then until a little browned and crispy on edges. Remove to a large plate.

Add a little more oil and cook and add onions and vegetables that need to be cooked through, like the bell pepper and/or carrot, if using. Fry, stirring often, until tender. Push to one side and add the beaten eggs. Let cook until they become opaque, then chop and stir them. Set aside the veggies and eggs on the plate with the ham.

Add a little more oil and when hot, add rice, cooking for a minute or two, picking it up and turning with the spatula, until it becomes just a little bit toasted. Add the vegetables, egg and ham mixture back in. Add pineapple and if using, peas, water chestnuts and/or bamboo shoots.

Drizzle with the sauce ingredients, stir all together and taste. Add more soy if it needs more salt, pepper or white pepper to taste or more of any of the sauce ingredients if desired.

Turn out onto a large platter. Garnish with green onions.

Notes:

• Any raw vegetables will need to be cooked with the onions. Cooked or partially cooked vegetables, such as frozen peas or canned vegetables will be added later after the rice has been toasted.
• If you do not have a large pan and a good, hot burner, cook through the point that the eggs and veggies are removed. Add in half the rice, then use half of the rest of ingredients. Turn it out onto the platter and repeat with remaining ingredients.