Easy Ham Fried Rice
This Easy Ham Fried Rice is the kind of quick dinner you make when you have got leftover ham and need something fast that actually tastes good. The key is using cold rice so it fries up with that classic texture instead of turning soft or clumpy.
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What you’ll love about this Ham in Fried Rice Recipe:
What Rice is Used For Fried Rice?
For making fried rice, the best rice to use is day-old, long-grain white rice, such as jasmine. The drier texture of day-old rice prevents clumping, giving you that ideal fluffy and separate grain texture.
Long-grain rice works well because it’s less sticky, making it perfect for stir-frying. If you have to use freshly cooked rice, cool it first by spreading it out to dry, which will help avoid a mushy texture. You can also use medium-grain rice or brown rice as alternatives, though the texture might be slightly different.
Ingredients For This Ham Fried Rice Recipe:
Cooked and cooled rice (3 cups, preferably day-old long-grain white rice or jasmine): This is the ingredient most people get wrong. The rice needs to be cold and dry, not warm and fresh. Day-old rice from the fridge works best because it has time to dry out. If you only have fresh rice, spread it out and refrigerate for at least 30 minutes. Warm rice steams in the skillet and turns soft and clumpy instead of frying.
Ham (about 8 oz, cut into 1/4-inch cubes): Ham (about 8 oz, cut into 1/4-inch cubes): Leftover holiday ham is ideal, but ham steak works just as well. Do not use country ham. It’s dry-cured and much saltier than regular ham, and combined with soy sauce the dish becomes too salty.
Vegetable oil (2 to 3 tablespoons, divided): Used in stages: some for browning the ham, some for the vegetables, and a little more if the rice sticks when it goes in. A neutral high-heat oil is what you want. Sesame oil is not a substitute here, it burns at high heat.
Onion (1 small, diced)Adds base flavor to the rice. Cook until softened before adding anything else so it blends into the dish instead of staying sharp.
Garlic (2 cloves, minced) Add it after the onion is softened, not at the same time. Garlic cooks faster and can burn quickly, which gives the whole dish a bitter taste.
Frozen peas and carrots (1 cup, thawed): Thaw them first or they drop the temperature of the skillet and everything stops frying and starts steaming. Fresh carrots diced small work too, just add them a minute or two before the peas since they take longer to soften.
Eggs (2 large, lightly beaten): Scrambled directly in the skillet alongside the vegetables. Pushing the vegetables to one side and scrambling in the empty space keeps the eggs from overcooking before the rice goes in.
Soy sauce (3 tablespoons): Low sodium is what I use. Regular soy sauce at this quantity makes the dish quite salty, especially with the ham already contributing salt. Tamari works as a gluten-free substitute at the same amount.
Sesame oil (1 teaspoon): This goes in at the very end, off the heat or just before pulling the pan. Sesame oil is a finishing oil, not a cooking oil. Adding it early burns off the flavor you are trying to add.
Green onions (2, thinly sliced): Stirred in at the end. They wilt quickly so add them right before serving.
How to Make Ham Fried Rice
STEP 1: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed ham and cook until lightly browned on the edges, about 3 to 4 minutes. Remove and set aside. Do not skip this step. Browning the ham separately gives you caramelized edges that add flavor. Ham added directly with the other ingredients just heats through without developing any color.
STEP 2: In the same skillet, add another tablespoon of oil if needed. Add the diced onion and cook until translucent, about 2 minutes.
STEP 3: Add the minced garlic and cook for 30 seconds until fragrant. Watch it closely, garlic goes from fragrant to burnt quickly at this heat.
STEP 4: Add the thawed peas and carrots and cook for 2 minutes until heated through.
STEP 5: Push all the vegetables to one side of the skillet. Add the beaten eggs to the empty side and scramble until just set. Do not fully cook them before combining, they will finish cooking when the rice goes in.
STEP 6: Add the cold rice to the skillet. Add another splash of oil if it starts sticking. Stir-fry for 3 to 4 minutes, pressing the rice against the pan and breaking up any clumps. You want to hear it sizzling, not steaming. If the skillet goes quiet, the heat is too low.
STEP 7: Return the browned ham to the skillet. Add the soy sauce and black pepper. Stir everything together and cook for another 2 to 3 minutes until heated through.
STEP 8: Pull the skillet off the heat and stir in the sesame oil and green onions. Serve immediately.
Why Cold Rice Is the Only Rice That Works Here
The first time I made fried rice with freshly cooked rice I ended up with a clumped, wet mess that tasted more like steamed rice with soy sauce than actual fried rice. Freshly cooked rice has too much surface moisture. In a hot skillet it steams instead of fries and the grains stick together no matter how much you stir.
Cold rice has had time to dry out and the grains separate cleanly in the heat. If you do not have leftover rice, the minimum workaround is spreading fresh rice on a sheet pan and refrigerating it for 30 minutes before using. It is not quite as good as genuinely day-old rice but it gets you close.
PRO TIP:
The sesame oil goes in at the end, not during cooking. It has a low smoke point and the flavor burns off quickly at high heat. Stirring it in after the skillet comes off the burner is what gives you that distinct toasty sesame flavor in the finished dish.
How Long Does Ham Fried Rice Last in the Fridge?
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.
To reheat, warm in a skillet over medium heat with a splash of water or soy sauce to loosen it. Microwave works in 30-second increments with a stir between each. The rice dries out slightly after refrigerating but comes back with the added liquid.
To freeze: cool completely and store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating in a skillet.
Can I Use Freshly Cooked Rice Instead of Day-Old?
You can if you dry it out first. Spread the freshly cooked rice on a sheet pan in a thin layer and refrigerate for at least 30 minutes before using. It will not be quite as dry as rice that has been refrigerated overnight but it is workable. Do not add warm rice directly to the skillet. It will steam instead of fry and come out sticky and clumped.
Brown rice instead of white: Works but needs more time to cook through and comes out chewier and denser. The fried rice is good but has a different character. Use the same amount.
Cauliflower rice instead of white rice: The texture is completely different, softer and more delicate. It also releases moisture as it cooks so the skillet gets wetter. If you go this route, cook it at higher heat and do not cover the pan at any point.
Tamari instead of soy sauce: Direct swap at the same quantity. Good gluten-free option with nearly identical flavor.
Coconut aminos instead of soy sauce: Slightly sweeter and less salty. Use the same amount but taste before adding more since it varies by brand.
Chicken, shrimp, or bacon instead of ham: All work at the same quantity. Cook whatever protein you are using first and set it aside the same way the ham is handled in Step 1. Shrimp cooks faster, about 2 minutes per side. Bacon should be cooked and crumbled before starting.
Questions About This Ham Fried Rice
Why is my fried rice mushy?
Almost always the rice was too warm or too fresh when it went into the skillet. The rice needs to be cold and dry. Warm rice releases moisture in the pan and steams instead of fries. Refrigerate the rice for at least 30 minutes before using, overnight if possible.
Why is my fried rice sticking to the pan?
Either not enough oil or the heat is too low. Fried rice needs a hot pan and enough oil to keep the rice moving. Add another splash of vegetable oil and make sure the skillet is at medium-high heat before the rice goes in. A wok holds heat better than a standard skillet if you have one.
Why Does My Fried Rice Taste Bland?
Not enough seasoning. Start with a small amount of soy sauce and add more as needed. Taste at the end and adjust so the flavor comes through.
Can I use fresh vegetables instead of frozen?
Yes. Dice fresh carrots small so they soften in the 2 minutes they have in the skillet. Fresh peas work the same as frozen. Bell pepper, mushrooms, or broccoli cut into small pieces all work well added at the same stage as the peas and carrots.
What do you serve with ham fried rice?
Ham fried rice is usually served on its own as a full meal. If you want to add sides, egg rolls, stir fry vegetables, or grilled chicken or pork all pair well without overpowering it.
Easy Ham Fried Rice
Equipment
Ingredients
- 3 cups cooked and cooled rice
- Leftover ham OR 1 ham steak about 8 ounces, cut into 1/4-inch cubes
- 2-3 tablespoons vegetable oil divided
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup frozen peas and carrots thawed
- 2 large eggs lightly beaten
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 2 green onions thinly sliced
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.2-3 tablespoons vegetable oil.
- Add cubed ham and cook until lightly browned, about 3-4 minutes. Remove and set aside.3 cups cooked and cooled rice.
- In the same skillet, add the remaining oil (or more if needed). Add diced onion and cook until translucent, about 2 minutes.1 small onion.
- Add minced garlic and cook for another 30 seconds.2 cloves garlic.
- Add peas and carrots, cook for 2 minutes.1 cup frozen peas and carrots.
- Push vegetables to one side of the skillet. Add beaten eggs to the empty side and scramble until just set.2 large eggs.
- Add cooked rice to the skillet. Stir in another 1 tablespoon of vegetable oil if needed to prevent sticking. Stir-fry for 3-4 minutes, breaking up any clumps.
- Return the ham to the skillet. Add soy sauce, sesame oil, and pepper. Stir to combine.3 tablespoons soy sauce,1 teaspoon sesame oil,1/4 teaspoon black pepper.
- Cook for another 2-3 minutes, stirring frequently, until everything is heated through.
- Remove from heat and stir in sliced green onions.2 green onions
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.
Amazing to use up leftover rice and any other ingredients. Saved this one
Found your post on The Country Cook.