Make sauce: In a small mixing bowl stir together soy sauce, oyster sauce, sesame oil and sriracha. Set aside.
Cook eggs: Heat a 12-inch non-stick skillet over medium-low heat. Add 1 1/2 tsp oil add eggs and cook, folding constantly until eggs are just set. Break up eggs, transfer to a plate and set aside.
Clean skillet: Off heat wipe pan clean using tongs and a ball of damp paper towels.
Saute vegetables: Heat 1 Tbsp oil in same skillet over medium-high heat. Add carrots and onion and saute until nearly tender about 6 minutes. Add garlic and ginger and saute 30 seconds longer. Scoot to the far side of the pan.
Fry rice: Pour in remaining 2 Tbsp oil. Add rice and spread even (I like to even sort of fold that carrot mixture at the edge up over the top). Let fry, stirring only occasionally (about every 1 minute), for about 4 minutes.
Heat ham and peas: Add ham and peas. Fry 1 minute longer.
Return eggs, cook fried rice with sauce: Add in eggs and drizzle in sauce. Toss and let cook 1 minute. Season with more soy sauce to taste.
Cook a little longer if needed: If mixture still seems a little to wet you can reduce heat to medium-low and continue to cook a few minutes longer to dry the rice a little. Toss in green onions and serve warm.
*Use unsalted or lightly salted rice so dish isn't overly salty once sauces are added.
**I usually make this using Simple Truth uncured diced ham (I get it at Kroger. Used for nutrition estimate). This type of ham is usually package with a little liquid so spread onto a few layers of paper towels, wrap and dab dry. Leftover diced ham is another good option.
To Cook Rice
I use 1 1/3 cups jasmine rice (or white rice) to make 4 cups cooked.
Bring 2 1/3 cups water to a boil in a medium saucepan. Add rice and gently stir, cover, reduce heat to low.
Simmer until water has been absorbed, about 16 - 18 minutes. Fluff with a fork let rest about 10 minutes then transfer to the fridge to chill overnight.