Ham Fried Rice
User Reviews
5
Ham Fried Rice
Description
This Ham Fried Rice recipe starts with vegetable or sesame oil heating in a wok or large skillet. Aromatics including chopped onion and minced garlic release flavor as they brown lightly. Diced ham adds a salty, savory component that pairs well with the vegetables and eggs. Carrots and peas, preferably frozen and diced, provide color and gentle sweetness with tender texture that contrasts the rice.
Beaten eggs are scrambled directly in the pan until firm, contributing richness and moisture. Leftover or day-old cooked long-grain white rice is incorporated, as drier rice fries better without clumping. Soy sauce is added gradually to season the whole dish, balancing salty and umami notes without overwhelming the other ingredients.
This dish serves well as a filling lunch or dinner and keeps fresh refrigerated for up to a week. You can freeze leftovers in airtight containers with minimal air for longer storage. It also adapts to other proteins like shredded pork, chicken, or shrimp or even works as a vegetarian meal if the meat is omitted.
For a firmer fried rice texture, steam the rice a day ahead and store chilled overnight. Consider low sodium soy sauce or liquid aminos for a less salty version.
Ingredients
- 2 tablespoons vegetable oil (sesame oil can also be used)
- 1 onion chopped, or green onion, small
- 1 clove garlic minced
- 1-2 cups ham diced
- 1 cup carrot diced, frozen works great
- 1 cup pea diced, frozen works great
- 3 egg
- 3 cups long-grain white rice cooked (leftover rice works best)
- soy sauce to taste
Instructions
- Heat vegetable oil (or sesame oil) in a wok or large skillet over medium-high heat. Add onions to the hot oil and stir until clear and light brown. Stir in garlic.
- When garlic is lightly browned, add ham and cook for 3-4 minutes. Add carrots and peas and cook until they are tender.
- Beat eggs together in a small bowl and add eggs to the skillet. Cook until eggs are scrambled and firm.
- Add cooked rice to skillet and mix in thoroughly. Stir in soy sauce, a little at a time. (you can always add more so don't overdo it).
Notes
- Prepare rice a day in advance and keep refrigerated to improve frying texture.
- Store leftovers in airtight containers for up to one week or freeze for longer storage.
- Use low sodium soy sauce or liquid aminos for reduced salt content if desired.
- Try shredded pork, chicken, or shrimp as alternative proteins or omit for a vegetarian version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 279kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 72mg | 24% |
| Sodium | 253mg | 11% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1751IU | 35% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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