In a medium saucepan bring coconut milk, coconut water and salt to a boil over medium-high heat.
Add in rice, cover and reduce heat to low. Let simmer until liquid has been absorbed, about 15 - 18 minutes.
Remove rice from heat and let rest off heat 10 minutes.
While rice is resting, heat 1 Tbsp olive oil and 1/2 tsp sesame oil in 12-inch (and deep) skillet or saute pan over medium-high heat.
Add bell pepper and light green onions to skillet and saute until peppers are tender, about 4 minutes.
Stir in garlic and ginger, then toss in ham and pineapple and let cook until heated through, about 1 minute.
Scoot everything in pan to one far side. Add remaining 1/2 Tbsp olive oil and 1/2 tsp sesame oil to now empty side of skillet.
Add eggs, season lightly with salt and scramble and cook until just set.
Add in rice, green portion of green onions and cilantro and drizzle in soy sauce and toss everything.
Serve warm with sriracha if desired.
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