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4.83 stars (75 ratings)Apr 13, 2020 73
Everyone needs a go-to fried rice recipe! This easy ham fried rice is infinitely customizable and is fantastic for using up leftovers. So simple and so much flavor!
Fried rice is a super popular and common dinner around here. It’s so fast, so easy, and a great way to use up leftovers.
I don’t know about you, but that pretty much checks all the necessary dinner boxes for our lives lately!
This is my go-to recipe for easy ham fried rice. Using this leftover sweet baked ham makes it next-level delicious.
The great news is that this whole fried rice situation is easily customizable to what you have on hand. The meat can be left out or swapped with another favorite. Other veggies can be added in. Soy sauce can be changed out for a gluten-free alternative.
All in all, it takes right around 30 minutes or less to make fried rice, and I don’t know how anyone could be mad about that.
There are a few key steps and ingredients that makes fried riceperfect in my opinion.
First, sesame oil.
Adding a little sploosh of sesame oil to the skillet before cooking the eggs adds an incredible amount of flavor. I prefer using toasted sesame oil for even more depth.
The eggs cook until just set and then they get scooted out of the way for just a minute so the white parts of the green onions and the garlic can get a quick sizzle.
We’re building levels of flavor little by little – and since they each only take a few minutes, this easy ham fried rice comes together FAST.
The best rice to use for fried rice
The second key to making perfect fried rice is to use cooked,cold rice.Using cold rice keeps the fried rice from getting mushy and creates the best texture for fried rice.
However, if you don’t have leftover chilled rice, hot just-cooked rice can be used. I’d be a hypocrite if I said I didn’t do this fairly often when leftover rice isn’t available but we still want a fried rice fix.
Just remember the texture won’t be quite the same as using cold rice. Cold rice is definitely preferred. But in the land of practicality, don’t stress if you have to go with hot, cooked rice.
Let’s talk rice varieties
Fried rice traditionalists might say long grain white rice is the only option. I’m not here to argue, but I will say that I generally use basmati or jasmine rice. And I’ve made this fried rice with both brown and white rice.
Super yummy in all the above varieties. My favorite way to cook brown rice is in the oven, boiling it like pasta, or in the Instant Pot.
Once the rice is added to the skillet and it sizzles and pops it’s way to life for a few minutes, the eggs can come back in to the party.
The ham and peas get thrown on top, followed by the soy sauce, and everything cooks through until warm and ready to eat.
We serve the fried rice with extra soy sauce and the green parts of the onion.
The only thing better than this easy dinner of fried rice is eating leftover fried rice. It’s my favorite leftover lunch. And I eat it cold straight from the fridge.
I hope we can still be friends. (There are two kinds of people in this world: those who eat their leftovers cold and those who like to spend unnecessary time warming them up.) 🙂
Truly though, everyone needs a go-to fried rice recipe, and this easy ham fried rice is the best of the best. I love how the simplicity of such basic ingredients can make something so incredibly delicious.
It’s a family favorite for sure!
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My Go-To Fried Rice Recipe {Easy Ham Fried Rice}
Yield: 6 servings
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
4.83 stars (75 ratings)
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Ingredients
- 3 large eggs
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- Salt and pepper
- 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
- 2 to 3 green onions, finely chopped
- 3 cups cooked cold rice (see note)
- 1 to 2 cups diced leftover ham, or deli ham
- ½ to 1 cup frozen peas
- 2 to 3 tablespoons soy sauce (see note)
Instructions
Whisk together the eggs with a pinch of salt and pepper. Heat the sesame and olive oil in a 12-inch nonstick skillet over medium heat. Add the eggs and let the mixture cook until set on the bottom, just a few seconds. With a rubber spatula turn the eggs slowly until mostly cooked. Scoot them to the side of the skillet.
If the skillet is dry, add another sploosh of oil (sesame or olive oil) to the center of the skillet. Add the garlic and the white parts of the green onions to the skillet and cook for 20-30 seconds, until sizzling (but not burning!) and the mixture smells fragrant.
Add the cold rice on top of the onions and garlic (keep the eggs mostly over to the side still), breaking the rice into clumps. Cook until the rice is sizzling and the clumps start to separate into smaller pieces, 3-4 minutes. Incorporate the eggs back into the rice mixture.
Add the chopped ham and peas and stir to combine. Add the soy sauce stir until evenly incorporated. Cook the fried rice until all the ingredients are heated through, 4-5 minutes.
Serve immediately with additional soy sauce, if desired, and the green parts of the onion. (If not serving with additional soy sauce, season to taste with additional salt and pepper, as needed.)
Notes
Cooking Rice: the key to really good fried rice is using cooked rice that is really cold. This keeps the fried rice from turning mushy. However, if you don’t have precooked rice on hand, you can use hot rice that’s just been cooked (as long as you are ok with a slightly different texture to the finished fried rice). When cooking the rice on the stove, use 1 1/2 cups water or broth for every cup of rice. In the Instant Pot, I use 1 cup rice to 1 1/4 cups liquid (4 minutes high pressure for white rice/22 minutes high pressure for brown rice).
Types of Rice: white or brown rice can be used. I usually use jasmine or basmati varieties.
Soy Sauce Substitute: a gluten-free alternative can easily be subbed. Liquid or coconut aminos or tamari would work great here. I’ve also subbed in or added oyster or hoisin sauce.
Other Substitutions: this recipe is easily customizable. It can be made meatless or any variety of cooked meat can be subbed in for the ham. Other vegetables can easily be added as well.
Serving: 1Serving, Calories: 219kcal, Carbohydrates: 25g, Protein: 11g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 96mg, Sodium: 646mg, Fiber: 1g, Sugar: 1g
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posted on April 13, 2020 (last updated October 1, 2022)
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Leave a Reply
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Sheryl — Reply
Good recipe, I made it as stated, except with yellow onions and minute rice. Turned out good. The next day, I sautéed up some more onion and some green peppers in olive oil and added it to the mixture. I also added more salt to the fried rice. Now, it is fantastic in my opinion!
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Sheryl — Reply
I did use the peas when I made it though.
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Sheryl — Reply
Correction, I Did NOT use the peas when I made it.
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Natasha — Reply
Thank you so much for saying you can just use hot rice. I always want to make fried rice recipes but get so worried a out the proper and safe way to cook and reuse rice that I never make them. I’ll definitely be giving this a try!
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Julia — Reply
This is by far my favorite easy dinner! It has great flavor and everyone in my family loves it! Thanks for the recipe!
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Lorie — Reply
Easy and delicious! (Serving with Yum Yum sauce makes it “next level”!)
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Jennifer Koehler — Reply
Thank you! I needed to use up some ham, and this fit the bill. I used brown rice, but otherwise followed the recipe exactly, including fresh garlic and a mix of coconut aminos and soy sauce. It was devoured, and now I have a simple version of fried rice I can make with various meats. I wonder if you have a marinade for asian chicken or pork to use in this recipe in place of ham?
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Mel — Reply
This would be yummy in the stir fry: https://www.melskitchencafe.com/roast-pork-tenderloin-with-asian-glaze/
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Debbie Dee — Reply
So delicious! Mel never fails me with her recipes!!
For this, I used pre-cooked rice from another meal, a package of cubed ham, and green onions I had leftover from Asian lettuce wraps last week. Made this just how the recipe said except I added about 1 tablespoon of ginger paste to the onions and garlic in the pan. I also sprinkled sesame seeds all over the rice and stirred them in when it was almost done cooking. Served with a green veggie salad and homemade Asian style dressing made with 2 TBSP seasoned rice vinegar, 1 tsp sesame oil, and 5 tablespoons plus 2 tsps olive oil, a pack of stevia, about 2 tsp of ginger paste, 2 pressed garlic cloves and a tsp of coconut aminos. Yummy!
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Debbie Dee — Reply
I also forgot to mention that I put a “sploosh” of sriracha sauce on it once the rice was on my plate. Woot!
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Jamie Jarvis — Reply
This is also how I make my Fried Rice. I put in a lot of onion and shredded cabbage. Sometimes some water chestnuts.
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mary — Reply
where do i get shreeded ham like the ham in the picture?
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Mel — Reply
It’s ham from this recipe: https://www.melskitchencafe.com/sweet-baked-ham-the-most-unique-and-delicious-ham-ive-ever-had/
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Lauren — Reply
Mel, this fried rice is absolutely delicious. Thank you for recipes that seriously NEVER disappoint!
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Mel — Reply
Thanks so much, Lauren!
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Emily Ellingson — Reply
BIG winner! My kids begged for seconds! Thank you Mel!
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Lauren — Reply
Mel, this is delicious! I’ve made it twice now, once with chicken, once with bacon, and they are both awesome. Next time I will chop additional veggies to make a vegetarian version. Thank you for a wonderful, easy recipe. I’ll make it again and again.
Rating: 5
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Lindsay — Reply
I feel like I went to leftover heaven with this one! A tasty way to use up what you’ve got!
Rating: 5
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Meghan — Reply
Oh my gosh, this post made me laugh! Years ago my best friend ate some cold leftovers in front of me and I was properly horrified. She just said, “Why waste the time? They are good cold”. Lo and behold, now I do the same 🙂 My husband thinks I am crazy!
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Jenna Speyer — Reply
Love this recipe! I just made it again using leftover coconut chicken from the freezer instead of the ham. So delicious!
Rating: 5
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Carrie — Reply
I love this Fried Rice. Just FYI if it might help someone, La Choy brand soy sauce is actually Gluten Free.
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Anji — Reply
Hey Mel, thanks for all your help cooking. I want to make this but no green onions. Any suggestions?
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Mel — Reply
You can try sautéing yellow, white or red onion at the beginning OR using chives. Or if none of those work, you can use a dash of onion powder….or leave the onion flavor out completely. 🙂
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Adriana — Reply
Mel. This recipe is amazing as is. Tonight I made it with your Hawaiian grilled chicken and coconut rice. I might be eating it for breakfast in the morning. You are a rockstar! Thanks for feeding my family! Haha
Rating: 5
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Mel — Reply
Holy moly – that sounds like a to-die for combination, Adriana!
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Rose — Reply
Yum! Delicious! I made with leftover rice salmon and broccoli. Another keeper!
Rating: 5
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Mel — Reply
Sounds fantastic with salmon – yum!
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Linda — Reply
Hi Mel! Thanks for the great recipe! I made it tonight with crimini mushrooms and mixed frozen veggies. Awesome! Except…no leftovers. So I have to make another batch. Good thing I made lots of jasmine rice in the Instant Pot earlier today! Big hit with the family!
Rating: 5
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Mel — Reply
That is a good thing! Glad you loved it!
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Linda — Reply
Delicious! Turned out so much better than the last fried rice I tried to make. The rice was all gooey and eggs were a mess. It works so much better to fry them first and then do everything else like this recipe. Very good!
Rating: 5
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Mel — Reply
Glad to hear that – thanks, Linda!
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Allison Marcroft — Reply
This was absolutely delicious, and even though there wasn’t much of the baked ham that we had for Easter (because it was too yummy and my seven kiddos + hubby gobbled it up) luckily there was enough to make this. Thanks for making dinner time yummy! We will definitely make this again!
Rating: 5
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Mel — Reply
Thanks, Allison!
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Alisha D Oldroyd — Reply
This was SO delicious. I have never made fried rice for my family before! They loved it I got spring rolls from our favorite vietnamese takeout place and it was a perfect meal!
Rating: 5
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Mel — Reply
Fabulous combo, Alisha!
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Stacy — Reply
We had this Monday night for dinner. It was easier to make than the other recipe I usually make and the kids and I all enjoyed it. Thanks for sharing!
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Mel — Reply
Thanks for letting me know, Stacy!
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Haylie — Reply
Girl, just when I think there’s no way I could love you more, you go and do something like this. It was a hit tonight (no surprise) and what a relief to not have to beg toddlers to eat.
Rating: 5
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Mel — Reply
Haha, thanks for making me smile, Haylie. Glad this was a hit with the fam.
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Adriana — Reply
What are your thoughts on doing half rice/half riced cauliflower?
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Mel — Reply
I think it’s a great idea!
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Jamie — Reply
I love this! Ham fried rice was one of my favorite meals growing up. I added a few slices of bacon and a bunch of veggies from the fridge that needed to be used up.
Rating: 5
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Mel — Reply
Thanks, Jamie!
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Natalie — Reply
Made this last night, and everyone inhaled it! I had to make another batch so everyone could have seconds!
As I was cooking, I had my 16 year old helping me out, and she was looking a little skeptical. I explained to her that this recipe was from Mel and that Mel never lets me down. Once she knew the recipe was from you, she said, “Mom, you really should write Mel a long letter thanking her for all the recipes.” 🙂
I’ll spare you the long letter detailing our favorites, but in a nutshell I do have to say THANK YOU! You’ve not just made me a better cook, but a better mom. My kids seem to equate food with love. They see my love for them through the food that I put on the table. It’s pretty awesome, and it’s really because of you. THANK YOU for helping me navigate the kitchen all these years. My family & I are so grateful! xoxoRating: 5
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Mel — Reply
Natalie – you are the sweetest! Thank you so much for this super nice comment! Totally made my day (and glad your 16-year old was won over by the fried rice in the end) 🙂
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Jennifer Koehler — Reply
I can completely mirror Natalie’s post. I get the most love from my kids after their bellies are filled with good (Mel) food! 🙂 Thank you!!!
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Shelley — Reply
If I am in a hurry and need cold rice, I have often spread hot cooked rice on wax paper or parchment on a cookie sheet and popped it in the freezer for a bit. Not quite a 30 minute meal this way. However, It doesn’t take very long to have the benefit of cold rice. Yummy! We love fried rice!
Rating: 5
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Annie — Reply
I will eat any leftover cold. It’s the only way I roll most of the time.
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Ellen — Reply
I never thought I needed a recipe for fried rice, but of course, this was perfect!!I added fresh pineapple. Yum. Also, can I just say I mostly loved that you said to add a “sploosh” of sesame oil!! Made my day! (It doesn’t take much these days.)
Rating: 5
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Mel — Reply
Haha, Ellen. I hear you!! So easily amused right now. 🙂
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Heather — Reply
I made this last night and it was a hit. Even the picky children ate it (with duck sauce). My husband is going to be disappointed when he finds out I ate the leftovers for lunch!
Rating: 5
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Mel — Reply
Haha, lots of disappointment around here for the same reasons some days. 🙂
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Quarantine Momma — Reply
Mel, Thank you for all your amazing recipes. Your site is my favorite. Thank you for posting often, especially during this time of quarantine. It seems like we all think about food a little more often when we are staying home. Your recipes are easy, and tasty. I appreciate this sight it brings a little joy into my life, especially during this time.
Rating: 5
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Mel — Reply
This made my night. Thank you so, so much!
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Megan — Reply
Do you think leftover balsamic pork would work well in this?
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Mel — Reply
Oh yes! That would be delicious!
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Jessica — Reply
I make a very similar recipe all the time for family! I just also add finely chopped carrots. I will tell you there is a great truck if you don’t have cold leftover rice in the fridge. In other words if you decide in the morning that you want to make it the same day…once it’s done cooking pour it out onto a large piece of parchment paper on your counter. Spread it out and leave it for a few hours.. it dries out beautifully and will be ready that night..works for me every time!! Great recipe! Jessica from Georgia!!
Rating: 5
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Mel — Reply
Great tip. Thanks, Jessica!
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Gwen — Reply
I love this recipe! I’ve been making a similar one for years. One of my favorite extras is adding one tbs of freshly grated ginger when the garlic and green onion is cooked.
Rating: 5
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Loretta Fisher — Reply
This has nothing to do with Fried Rice but I wanted to let you know the Peanut Butter Kitchen Sink Cookies are TOPS. Thanks for sharing that recipe. Loretta, from Virginia
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Mel — Reply
Thanks so much, Loretta!
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Rose — Reply
Made this today for lunch. I used leftover ham and turkey, carrots, cauliflower, and broccoli. It was delicious! Thank you for sharing. I love your blog!
Rating: 5
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Mel — Reply
You’re amazing, Rose! Thanks for making it so fast and for checking back in to let me know!
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Chelsea — Reply
I am so excited to hear you eat and love cold leftovers! Your sweet and sour chicken is the best cold on day 2 and I just snacked on your honey lime enchiladas straight from the fridge yesterday. And this recipe is just what I needed for all our leftover ham. Yum!
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Sarah — Reply
Do you think cauli rice could be used in this recipe? I don’t have much experience with it except I have some in the freezer…thought I’d ask. 🙂
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Mel — Reply
Yes, I think so!!
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Jackie — Reply
Ohh! I love the idea of cooking the eggs in sesame oil first! Have you ever added sweet soy sauce to your fried rice? It’s amazing! I get mine at cash and carry. You can also get it at Asian grocery stores.
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Makelle — Reply
I am excited to try this recipe! I’ve always grown up making this with my “dad’s secret ingredient” which is using bacon grease to cook in (instead of oil). It makes it quite tasty, but I don’t always have bacon grease on hand, so this seems much more convenient.
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Paula — Reply
We love fried rice at our house! We plan on it after Christmas and Easter for obvious reasons. We have also made it with Canadian bacon. It sort of works but ham is best. I love seeing what veggies I have on hand and throw them in. I’m looking forward to trying your recipe very soon.
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Helen — Reply
We eat so much fried rice at our house !! It’s a staple! Thank you for sharing your recipe.. I’ve actually always wondered if you had a “Stand by” .. Tried and true method!! Love it!!
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Lillie — Reply
This is happening tonight! And I’m with you, Mel. Reheating almost any kind of meat skeeves me out. Spaghetti sauce is the exception.
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Amy W. — Reply
Mel, I LOVE FRIED RICE!!!!!!!! I cannot wait to try this out! I have a similar recipe and I agree that the roasted sesame oil makes a huge difference. Yay! Thanks for the deliciousness! Also, just read your response to my Friday thoughts comment and I’ll be emailing you shortly. Hugs!
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Amy W. — Reply
Ugh. Toasted. Spell check. Gotta love it!
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