Updated
This delicious Ham Fried Rice is a sweet and savory dish I like to prepare for lunch or dinner. This recipe is also my favorite way to use up leftover ham and rice, along with simple ingredients, for a tasty meal!
Pin this recipe for later!
Pin ItEasy Ham Fried Rice
This ham fried rice recipe is just like traditional fried rice, but it includes salty ham as a delicious twist on a classic recipe. I like to serve this fried rice either as a main dish or as a side dish for a homemade Chinese takeout night.
I find this recipe a great way to use up the leftovers at the end of the week. Extra ham? Throw it in. Miscellaneous veggies in the crisper? Add them. Peanuts in the pantry? Canned pineapple? Great, add them both! Whether I’m trying to get rid of a few extra items from the fridge or just looking for a quick and easy recipe for dinner, this Ham Fried Rice is perfect.
Ham Fried Rice Recipe
Ingredients
- 2 tbsp sesame oil or any high smoke point oil like canola, vegetable, or avocado
- 2 cups cubed ham shrimp, chicken, beef, or pork will also work
- 12 oz. frozen mixed vegetables (1 bag), or any 12 oz. of veggies
- 0.74 oz. fried rice seasoning mix (1 packet)
- 4 cups cooked rice chilled, white or brown, 1¾ cups of dry, or use riced cauliflower
- 4 large eggs scrambled
- 3 tbsp low-sodium soy sauce for gluten-free use, tamari or coconut aminos
- chopped green onions optional, for garnish
- sweet chili sauce optional, for garnish
Instructions
- In a large skillet, heat the sesame oil over medium-high heat.2 tbsp sesame oil
- Add in the cubed ham, frozen vegetables, and seasoning mix and sauté for 3-5 minutes, or until the ham has some color and the vegetables begin to soften.2 cups cubed ham, 12 oz. frozen mixed vegetables, 0.74 oz. fried rice seasoning mix
- Add in the rice and sauté for another 5 minutes, or until the rice begins to brown.4 cups cooked rice
- Stir in the scrambled eggs and soy sauce and heat for another 2-3 minutes, or until the eggs and rice are heated through.4 large eggs, 3 tbsp low-sodium soy sauce
- Serve hot, garnished with green onions and sweet chili sauce, optional.chopped green onions, sweet chili sauce
Becky’s Tips
- Fried Rice Seasoning Mix: I used the Sun-Bird brand of fried rice seasoning mix, which can be found at Walmart. Any brand can be used as a substitute.
- Be sure your eggs are scrambled before you add them to the pan; otherwise, everything will be coated with egg. Alternatively, you can push everything to the side, scramble the eggs in half the pan and then mix everything together like they do at Mongolian grills.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Ham Fried Rice Step by Step
Prep your ingredients and cook area: Gather your ingredients. Heat 2 tbsp of sesame oil over medium-high heat.
Add the ham and veggies: Add in 2 cups of cubed ham, a 12-oz. bag of frozen vegetables, and 0.75 oz. of seasoning mix and sauté for 3-5 minutes, or until the ham is uniform in color and the vegetables have softened.
Add the rice: Stir in 4 cups of cooked rice and sauté for another 5 minutes, or until the rice begins to brown.
Add the eggs: Stir in 4 scrambled eggs and 3 tbsp soy sauce and heat for another 2-3 minutes, so the eggs and rice are heated through.
Serve: Serve hot, garnished with green onions and sweet chili sauce, optional.
How to Store
It’s important to cook the rice and scramble the eggs ahead of time. You can do both up to 2 days before you make this ham fried rice. Store both in airtight containers in the refrigerator until ready to use.
Store leftover ham fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in 30-second bursts in the microwave until hot.
Let the ham fried rice cool completely, transfer to an airtight container, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
When I’m craving a cozy Chinese takeout night at home, I love to go all out. I’ll start with a warm bowl of silky egg drop soup, then add some crispy, golden egg rolls fresh from the pan. To balance it all out, I toss together a refreshing Asian cucumber salad—cool, crunchy, and perfectly tangy.
