Ham Fried Rice
This quick and comforting ham fried rice is a perfect use for leftover ham and rice, making a satisfying dish that's ready in about 15 minutes.
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.
Notes
Use day-old rice for the best texture. You can serve hot straight from the wok or plate individually with a sprinkle of extra scallions and a drizzle of toasted sesame oil. Store leftovers in the fridge for 3-4 days, or freeze for up to 2 months.