Transform leftovers into ham fried rice. This recipe includes tips on choosing the right rice, plus the seasonings needed to make it perfect.
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Table of Contents
What is fried rice
Fried rice is a popular Asian side dish often made with leftover rice, meat and veggies. The ingredients are pan fried in a small amount of oil, which creates a great contrasting texture of rice that is crispy on the outside yet tender inside.
What I love about this recipe is that it can be made with virtually any leftover meat.
When I double smoke a ham for Easter or Christmas, I love using the ham leftovers in fried rice. You can also make this dish with leftover grilled whole chicken or even diced or shredded brisket.
I used to make fried rice by using a packet of Sun-Bird Fried Rice Seasoning. If you’re in a rush and don’t have all of the seasoning ingredients listed below or your short on prep time, it’s still a great option.
Ingredients
- Rice: I find short-grain white sticky rice works best for this recipe. You will want to pre-cook it and refrigerate it for the best results.
- Oil: I generally use canola oil, but you can also use avocado oil or corn oil.
- Leftover Ham: Next time you cook up a ham, dice up some leftovers and save them for this recipe. You can also buy diced ham at the grocery store.
- Garlic Powder
- Ground Ginger
- Sesame Oil: This adds that special touch of umami.
- Soy Sauce: This will add salt, color and umami flavor.
- Eggs
- Frozen Peas and Carrots: Look for a bag of peas and carrots in the freezer section and thaw them.
- Green Onions: For garnish.
- Sriracha Sauce: Optional for added heat.
Substitutions: You can also use short-grain brown rice if you prefer.
See the full recipe card below for servings and a full list of ingredients.
How to cook fried rice
- STEP ONE: Start by cooking rice in a rice cooker or pot. Then, let it cool to room temperature and refrigerate for a couple of hours.
- STEP TWO: Place a large skillet on a burner over medium-high heat. Add the oil and diced ham and sauté for 3-5 minutes.
- STEP THREE: Add in the cold rice and toss to coat. Cook stirring often, until the rice heats through and the large, cold clumps start to break.
- STEP FOUR: Push the ham and rice to one side of the pan. Add a a teaspoon or two of oil to the skillet along with the beaten eggs. Gently scramble the eggs.
- STEP FIVE: Mix the scrambled eggs, rice and ham together. Add in the thawed peas and carrots. Gently toss and cook for a few minutes to warm the veggies.
PRO TIP: To quickly thaw the peas and carrots, place them in a bowl of water. Then, strain out the water.
- STEP SIX: Mix in the salt, garlic powder, ground ginger, sesame oil and soy sauce.
How to serve leftover ham fried rice
Spoon the fried rice into a small bowl or onto your plate. Garnish with sliced green onions. For added heat, top with a drizzle of sriracha sauce or your favorite hot sauce.
Storage
Leftovers can be stored in an airtight container in the fridge for up to five days. You can also freeze fried rice for up to six months. Reheat leftover rice in the microwave or in a skillet.
GCG Pro Pitmaster Tips
- Start with cold short-grain white rice
- This is a great recipe to for leftover meat
- Thaw your peas and carrots in a bowl of cold water
Frequently Asked Questions
Short-grain rice is the best rice for fried rice because it has more gluten, which creates that wonderful sticky texture. If you use long-grain rice, the rice will be more fluffy and the rice won’t stick together.
It’s best to use cold rice when making fried rice. If you use hot rice, the rice will overcook and become mushy as you stir it.
Great tasting fried rice comes down to the technique and the ingredients. It’s important to start with cold rice and to cook it at a relatively high heat.
For the best flavor, either use a packet of fried rice seasoning mix or use garlic, ginger, soy sauce and sesame oil. Some recipes also include MSG or oyster sauce for an added pop.
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Ham Fried Rice
Ingredients
- 2 cups short-grain white rice
- 2 cups water
- 2 tbsp oil
- 1 1/2 cups cooked ham, diced
- 2 tsp oil
- 2 eggs, beaten
- 1 cup frozen peas and carrots, thawed
- 2 tbsp soy sauce
- 2 tsp kosher salt
- 1 1/2 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp sesame oil
Garnish
- 1 green onion, sliced
- Sriracha, optional
Instructions
- Cook Rice: Rinse the rice under cold water. Place the rice and water in a rice cooker and press cook. Once the rice is cooked through, let it cool on the counter. Then refrigerate for at least two hours.
- Heat Meat: Place two tablespoons of oil in a large skillet over medium-high heat. Add the ham and sauté for 3-5 minutes.
- Fry Rice: Add the cold rice to the skillet. Use a rice paddle or spatula to break the rice chunks. Cook for about 5 minutes, or until the rice is warmed through.
- Scramble Eggs: Push the rice to one side of the pan. Add two teaspoons of oil to the pan. Pour in the beaten eggs and scramble them. Stir the cooked eggs into the rice.
- Add Veggies: Gently stir in the thawed peas and carrots. Cook for a few minutes just to warm the veggies.
- Season: Stir in the soy sauce, salt, garlic, ginger and sesame oil. Taste and adjust as needed.
- Garnish: Sprinkle with sliced green onions and serve with sriracha sauce for those who like a little heat.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
