Ham fried rice is a quick and cozy way to turn leftover ham and day-old rice into a flavorful meal the whole family loves. With tender veggies, fluffy eggs, and a splash of soy and sesame, this easy skillet dinner comes together in about 25 minutes.
- Flavor: Slightly smoky ham pairs perfectly with garlicky rice, sweet pops of peas and carrots, and a hint of sesame and soy for a takeout-style flavor.
- Recommended Tools: A large skillet or wok works best for frying the rice. Use a sturdy spatula to flip and press the rice so it gets those crispy bits throughout.
- Ingredient Tip: Leftover ham adds the best flavor to this dish, especially from a baked or glazed ham. It gives the dish a richer, slightly smoky flavor.Â
- Serving Suggestions: I love serving this as a quick dinner with a simple cucumber salad or steamed broccoli. It’s also perfect for meal-prep lunches throughout the week.Â
Best Ingredients For Ham Fried Rice
- Eggs: Scramble until just set and glossy so they stay tender after tossing back in.
- Ham: Leftover ham adds the best flavor, but ham steak works too. Brown it first for extra savory depth.
- Rice: Use leftover white rice for a classic texture. Jasmine or long-grain rice works great. Brown rice works, but may be a little chewier.
- Veggies: No thaw needed, cook the mixture until just tender to avoid mushy veggies. Swap the peas and carrots for corn, diced bell pepper, chopped broccoli, or edamame, depending on what you have on hand.
- Variations: For extra flavor, add a little ginger with the garlic, or stir in sriracha or chili crisp at the end for a spicy kick.
How to Make Ham Fried Rice
- Scramble the eggs and transfer to a bowl (full recipe below).
- Sauté the ham. Add the garlic, onions, and vegetables.
- Add cold rice with the remaining oil and let it cook undisturbed to brown before stirring.
- Stir in the remaining ingredients, then garnish with green onions before serving.
Storage, Reheating, and Freezing
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months. Thaw overnight in the fridge, then reheat in a skillet over medium heat. Add 1 to 2 teaspoons of water and a drizzle of oil.
Takeout Favorites at Home
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Heat ½ tablespoon of oil in a large skillet or wok over medium heat. Add the beaten eggs and pepper, scrambling until set but still glossy. Transfer to a bowl and set aside.
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Add 1 tablespoon of oil to the skillet and turn the heat to medium-high. Once the oil is hot, add the diced ham and cook for 2-3 minutes, until golden.
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Turn the skillet down to medium and stir in the garlic and the white parts of the green onions. Cook for 1 minute. Add the frozen vegetables and cook for 2 to 3 minutes more, or until just tender.
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Increase the heat to medium-high and add the remaining 1 tablespoon of oil and the cold rice. Stir it together and then let it cook undisturbed for a few minutes or until browned on one side. Stir occasionally until the rice is lightly browned and crisped, about 7 minutes.
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Add the scrambled egg, soy sauce, sesame oil, and half of the green onion tops. Stir to combine and heat through.
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Garnished with the remaining green onions.
- Use cold, day-old rice for the best texture. If using freshly cooked rice, spread it on a baking sheet and chill it in the freezer for about 30 minutes.
- Adjust soy sauce to taste depending on the saltiness of your ham. Use low-sodium soy sauce if your ham is very salty.
- Finely chopped carrots can be used instead of frozen, they will just need to be cooked a few minutes longer.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.Â
Calories: 526 | Carbohydrates: 59g | Protein: 30g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 779mg | Potassium: 638mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4882IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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