Easy Ham Fried Rice
There’s no need to waste money and order out! This easy ham fried rice is fresh, flavorful and ready to go in just 30 minutes.
Still have leftovers from Easter? No problem! I’ve got you covered with this EASY ham fried rice. If you’re new to making fried rice a home, welcome! It’s much easier than you think. You’ll need an extra large non-stick skillet (preferably with tall sides) or a wok. You’ll also need three key ingredients, so make sure you have them on hand: low-sodium soy sauce, oyster sauce and sesame oil. I always have these on hand (hoisin too) because they are staples in Asian cuisine.
This recipe is great for busy weeknights because it only takes 30 minutes to make. It’s easily customizable too. We’re constantly mixing things up and adding in ingredients like broccoli, tomato, pineapple and cashews. If you don’t have a refrigerator or freezer full of leftover ham, you can grab a few thick cut slices from the deli or you add bacon instead. Just add it at the very end so it doesn’t burn. ?
Everything else is pretty straightforward. Follow the steps below and you’ll have a pan FULL of flavorful, loaded ham fried rice in no time. Just be aware, it’ll disappear before your eyes. If you’re lucky enough to have leftovers they taste great, but don’t be surprised if you’re left with an empty pan by the end of the night. Speaking from experience over here! ?
P.S. you can make this with brown rice, cauliflower rice or quinoa too. We’re pretty partial to quinoa fried rice!
There’s no need to over-pay for takeout. This easy ham fried rice is fresh, flavorful and ready to go in just 30 minutes. Totally customizable and made with ingredients you can pronounce! Yessss!
Easy Ham Fried Rice
There’s no need to waste money and order out! This easy ham fried rice is quick, flavorful and ready to go in just 30 minutes.
- 3 tbsp. canola, peanut, or avocado oil
- 1 tbsp. butter
- 4 eggs, lightly beaten
- 2 large carrots, peeled and cut into 1/4-inch cubes
- 1 small white onion, diced
- 2/3 c. cubed ham
- 3 cloves garlic, minced
- 4 1/2 c. cooked and chilled rice*
- ¼ c. low-sodium soy sauce (more to taste)
- 2 tsp. sesame oil
- 3 tsp. oyster sauce
- 1 c. frozen peas
- 4 green onions, thinly sliced
- Preheat an extra large skillet or wok to medium heat (I’ve used both a nonstick and a regular skillet, I prefer a nonstick for this rice). Add 1 tbsp. of the butter into the pan. Once the butter has melted, add the lightly beaten eggs. Let them cook for about 30-40 seconds or until set, then scramble. Once the eggs are fully cooked, remove them and set them aside.
- Add the oil to the pan, when the oil is hot, add the carrot and cook for 1 minute. Add onion and ham, cook until onion is soft and translucent. Add the garlic and cook until fragrant, taking care not to brown.
- Turn the heat up slightly and add the cold rice. Cook the the mixture for about 2 minutes, then stir. Repeat two more times. Add the soy sauce, sesame oil and oyster sauce. Sprinkle in the egg, peas, and green onion, cook for an additional 2 minutes or until the peas are cooked throughout.
- Remove and season to taste.
* Chill cooked rice on a sheet pan in the refrigerator for at least 4 hours, preferably overnight.