Ham Fried Rice Recipe

A close-up of a bowl filled with homemade ham fried rice.

4.94 from 16 votes

Ham Fried Rice is a quick, delicious way to use up leftover ham! It comes together in 30 minutes and cooks in one pan, making it a simple, satisfying meal for any night of the week.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: Chinese

Servings: servings

Calories: 703kcal

Author: Andrea

Ingredients

3 tbsp canola oil OR 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 cup cubed ham
3 cloves garlic minced
4 1/2 cups rice cooked and chilled*
1/4 cup low-sodium soy sauce more to taste
2 tsp sesame oil
3 tsp oyster sauce
1 cup frozen peas
4 green onions thinly sliced

Instructions

Preheat an extra-large skillet or wok to medium heat (I've used both a nonstick and a regular skillet, but I prefer a nonstick for this rice). Add 1 tbsp of butter to 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 the onion and ham, and cook until the 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 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, and cook for an additional 2 minutes or until the peas are cooked throughout.
Remove and season to taste.

Notes

*Chill the cooked rice on a sheet pan in the refrigerator for at least 4 hours, preferably overnight.

To STORE leftover rice, let it cool to room temperature before transferring it to an airtight container. Refrigerate for 5 to 6 days.

For longer storage, FREEZE the fried rice by packing it into freezer-safe Ziploc bags and removing as much air as possible. Store in the freezer for 3 to 6 months. When ready to enjoy, thaw in the refrigerator overnight if frozen.

REHEAT in a skillet over medium heat with a splash of oil, stirring occasionally, until heated through. Alternatively, place frozen fried rice in a microwave-safe bowl, sprinkle 1 to 2 tablespoons of water on top to retain moisture, and microwave in short intervals until warmed to your desired temperature.

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