Leftover ham and a handful of rice turn into a quick, comforting dinner with deep savory notes and bright green scallions. This ham fried rice is the kind of weeknight hero you make when you want something fast, frugal, and satisfying—ready in about 15 minutes once the rice is cold. If you want a different take on the technique (crispy edges, different heat), try the air-fryer fried rice method for a crunchier finish: air-fryer fried rice method.
Why you’ll love this dish
Ham fried rice is one of those recipes that hits a lot of useful marks: it’s fast, uses leftovers, and pleases picky eaters. The sesame oil gives a toasted aroma, soy sauce adds umami, and eggs provide silkiness and protein—so it’s both economical and complete.
“We tossed together last night’s ham and rice and ended up with a dish the whole family asked to repeat.” — a quick home-cook review
Perfect occasions: weeknight dinners, potlucks, or a simple way to stretch holiday ham into several meals. It’s also a great base to customize with whatever vegetables or proteins you have on hand.
Preparing Ham Fried Rice
This recipe is straightforward: pre-cooked rice gets stir-fried with diced ham and mixed veggies, finished with scrambled eggs, soy sauce, and scallions. Work on medium-high heat, keep things moving to avoid steaming, and add the eggs to one side of the pan so they scramble quickly without overcooking the other ingredients.
What you’ll need
- 2 cups cooked rice (preferably day-old or well-cooled; short-grain or long-grain both work)
- 1 cup diced leftover ham (fully cooked ham is fine)
- 1 cup mixed vegetables (peas, carrots, corn; frozen or fresh)
- 2 tablespoons soy sauce (adjust to taste)
- 2 tablespoons sesame oil (for flavor; can mix with neutral oil if pan-smoke is a concern)
- 2 eggs, beaten
- 2 green onions, chopped (white and green parts separated if possible)
- Salt and pepper to taste
Substitution notes: use low-sodium soy sauce if you’re watching salt, or swap sesame oil for peanut oil if you prefer a different nutty note. For vegetarian swaps, replace ham with diced tofu or tempeh and use mushroom-based seasoning.
Step-by-step instructions
- Heat a large pan or wok over medium to medium-high heat and add the sesame oil. Let it warm until shimmering but not smoking.
- Add the mixed vegetables. Stir-fry for 2–3 minutes until they’re heated through and slightly tender. If using frozen veggies, stir until any ice crystals have evaporated.
- Push the vegetables to one side of the pan. Pour the beaten eggs into the cleared space and scramble them gently until they’re just set. Break the eggs into bite-sized pieces as they cook.
- Add the cooked rice and diced ham to the pan. Break up any clumps of rice with your spatula so it heats evenly.
- Pour the soy sauce over the rice mixture and stir thoroughly to coat everything. Taste and adjust—add a little more soy sauce if you want a deeper color and saltiness.
- Continue cooking for another 3–4 minutes, stirring occasionally, so the rice develops slight texture and everything is heated through.
- Season with salt and pepper if needed. Stir in the chopped green onions just before serving for freshness.
Timing tip: use pre-cooked, chilled rice for the best texture; freshly cooked hot rice can steam and make the dish mushy.
Best ways to enjoy it
Serve hot straight from the wok in family-style bowls or plate individually with a sprinkle of extra scallions and a drizzle of toasted sesame oil. Pair it with simple sides like steamed bok choy, a crisp cucumber salad, or a lightly dressed green salad. For a heartier meal, add a side of quick pickled vegetables or a bowl of miso soup.
Storage and reheating tips
- Refrigerator: Cool to room temperature (within two hours), transfer to an airtight container, and refrigerate for 3–4 days.
- Freezer: Freeze in a shallow container for up to 2 months; texture may change slightly after thawing.
- Reheating: Reheat on the stovetop in a skillet over medium heat with a teaspoon of oil, stirring until hot throughout, or microwave in short bursts, stirring between intervals. Reheat until the internal temperature reaches 165°F (74°C) to ensure food safety.
- Safety note: Because this dish contains eggs and ham, avoid leaving it at room temperature for extended periods.
Pro chef tips
- Use day-old rice: it dries slightly and keeps grains separate when frying. If you only have fresh rice, spread it on a tray to cool and dry for 15–20 minutes.
- High, even heat is your friend: a well-heated pan helps the rice get a bit of color instead of steaming.
- Don’t overcrowd the pan: if you’re making a double batch, cook in two rounds to keep everything crisp.
- Break up rice with the back of your spatula so you get individual grains, not clumps.
- Taste as you go: soy sauce amounts vary; add gradually.
Creative twists
- Add a smoky kick with a splash of oyster sauce or a teaspoon of Chinese black vinegar for depth.
- Swap ham for diced rotisserie chicken or shrimp to change the protein profile.
- Turn it into a fried-rice bowl by topping with a fried egg and chili oil.
- For a garlic-forward, protein-rich version, try pairing this base with crunchy chicken—see our crispy garlic chicken fried rice for inspiration: crispy garlic chicken fried rice.
- Make it low-carb by swapping rice for cauliflower rice; cook slightly less time to keep cauliflower from becoming mushy.
Common questions
Q: Can I use freshly cooked rice?
A: You can, but freshly steamed rice is wetter and more likely to clump. If you must use fresh rice, spread it out to cool for 15–20 minutes or pop it in the fridge briefly to dry out.
Q: Is it safe to use deli ham?
A: Yes—deli and leftover ham are pre-cooked and safe to use. Heat thoroughly when frying. If the ham has been sitting out or it’s past its storage life, discard it.
Q: How long does leftover ham fried rice keep?
A: Stored in an airtight container in the fridge, it’s best within 3–4 days. Freeze for longer storage (up to 2 months), but thaw and reheat fully before eating.
Q: Can I make this gluten-free?
A: Yes—use tamari or a gluten-free soy sauce alternative and double-check any sauces used for hidden gluten.
Q: What if my rice is soggy after cooking?
A: Soggy rice often means it was too hot/steamed or had too much liquid. Try drying the rice on a tray, reduce soy sauce, and use higher heat while frying to evaporate moisture.
Q: Can I add more vegetables?
A: Absolutely—bell peppers, snap peas, sliced mushrooms, or baby corn all work well. Add denser vegetables earlier so they cook through.
If you have other questions about substitutions, timing, or scaling the recipe up, ask and I’ll help tailor it to your kitchen and pantry.
Ham Fried Rice
Ingredients
Main Ingredients
- 2 cups cooked rice preferably day-old or well-cooled; short-grain or long-grain both work
- 1 cup diced leftover ham fully cooked ham is fine
- 1 cup mixed vegetables peas, carrots, corn; frozen or fresh
- 2 tablespoons soy sauce adjust to taste
- 2 tablespoons sesame oil for flavor; can mix with neutral oil if pan-smoke is a concern
- 2 eggs beaten
- 2 stalks green onions chopped; white and green parts separated if possible
- Salt and pepper to taste
Instructions
Preparation
- Heat a large pan or wok over medium to medium-high heat and add the sesame oil. Let it warm until shimmering but not smoking.
- Add the mixed vegetables. Stir-fry for 2-3 minutes until they’re heated through and slightly tender. If using frozen veggies, stir until any ice crystals have evaporated.
- Push the vegetables to one side of the pan. Pour the beaten eggs into the cleared space and scramble them gently until they’re just set. Break the eggs into bite-sized pieces as they cook.
- Add the cooked rice and diced ham to the pan. Break up any clumps of rice with your spatula so it heats evenly.
- Pour the soy sauce over the rice mixture and stir thoroughly to coat everything. Taste and adjust—add a little more soy sauce if you want a deeper color and saltiness.
- Continue cooking for another 3-4 minutes, stirring occasionally, so the rice develops slight texture and everything is heated through.
- Season with salt and pepper if needed. Stir in the chopped green onions just before serving for freshness.