Ham Fried Rice
Transform leftovers into ham fried rice. This recipe includes tips on choosing the right rice, plus the seasonings needed to make it perfect.
Servings: 6
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
It's important to use cold rice when making this recipe. If you use warm rice, the rice will become mushy as you cook it.
Nutrition
Calories: 370kcal | Carbohydrates: 54g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 75mg | Sodium: 1485mg | Potassium: 224mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 2315IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 2mg