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Cold rice is fried in a hot skillet along with soy sauce and sesame oil, then mixed with plenty of ham, peas and corn, eggs, and a generous handful of mushrooms to make this Ham Fried Rice.
It’s easy to make, a great use for leftover ham, and most importantly, completely and utterly delicious.
When I tell you that this recipe is “Better Than Take-Out,” I’m not exaggerating.
Not only is it tastier than almost any of the fried rice you can order at your local take-out place, but it’s also budget-friendly and super easy, especially if you have leftover ham in the fridge.
This wound up being my family’s favorite meal of the week.
As this rice was cooking, every single one of my boys wandered into the kitchen and asked what smelled so good for dinner. I let each of them “taste test” for me and they all rated it two thumbs up. When dinnertime arrived, my family polished this rice off without hesitation.
I’ve been making rice skillets and my own random versions of fried rice for as long as I can remember. Fried Rice is a terrific way to use up bits and pieces of leftover meats and vegetables. It’s often my answer for how to use up small amounts of leftovers since so many things are delicious in a fried rice dish.
When I stumbled onto my friend Julie’s recipe for Ham Fried Rice with her method of cooking the eggs first, basically in a flat pancake, and then dicing that up, I couldn’t resist trying it right away.
How to Make Fried Rice
One thing that sets this method apart is the extended cooking time of the rice with the sauce. Leaving the rice in the skiller by itself with only the sauce is different than the average fried rice recipe and makes so much difference. It lets the flavor permeate each grain of rice and it crisps up a bit as well.
And when I say “longer cooking time,” don’t let that scare you away. Start to finish this entire recipe is still going to be done in 15-20 minutes. That’s just as fast, if not faster, than getting delivery or take out!
Just don’t skip that extra 5 minutes of time with the rice in the skillet. It’s worth it, I promise!
The most important thing to follow in this recipe is making sure that the rice is COLD COLD COLD. I typically double the amount of rice we need anytime I’m cooking rice. That way I always have plenty of leftover cold rice to use a few days later.
This is one of those occasions when leftover rice really is better than fresh made so it has plenty of time to chill and get slightly dry before you fry it up in the skillet. Using hot rice just won’t work nearly as well.
Ham Fried Rice
Ham is one of my favorite meats to use in fried rice recipes. Its salty, savory flavor pairs so well with the veggies and sauce here.
Plus, I love to make a big batch of one of my favorite ham recipes then have leftovers to use for fried rice! (Sometimes I find myself cooking a ham JUST so that I’ll have an excuse to make this fried rice later in the week. It’s that good.)
This is hands-down the best fried rice I’ve ever made and it’s better than any fried rice I’ve had in a restaurant. It is top notch, not to be missed, better than take-out fried rice, and I will be making fried rice this way every time in the future.
I serve it on its own as a quick and easy one pan meal but it would also be delicious as a side dish for an Asian inspired meal like Spicy Chinese Vegetable Stir-Fry.
This fried rice is so simple to make and serve that you’d be remiss not to give it a try. Make it part of your regular menu and you’ll never worry about not having time to make a tasty homemade dinner ever again.
Kitchen Tip: I use this skillet and this spatula to make this recipe.
Ham Fried Rice Recipe
- Warm a tablespoon of bacon grease, or oil, in a large skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet. Let the eggs cook for 2-3 minutes and then flip. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then and cut into small pieces.
- Add a tablespoon of grease, or oil, to the skillet. Add the mushrooms and toss to coat. Spread them across the skillet and let them cook for 2-3 minutes until lightly browned. Stir and cook until slightly softened, about 2 more minutes. Transfer the mushrooms to the plate with the chopped eggs.
- Add the remaining tablespoon of grease, or oil, to the skillet and increase heat to medium-high. Add the rice and stir to coat. Continue stirring and cooking for about 2 minutes. Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently until the rice is heated through.
- Add the ham, corn, and peas. Stir and cook an additional 3-4 minutes, until everything is hot. Add the eggs, mushrooms, and green onions to the skillet. Sprinkle with pepper. Stir gently to mix. Push the rice out of the center of the skillet and add the butter. Allow it to melt and stir to distribute the melted butter throughout the rice. Taste the rice and add salt, only if needed.
{Better Than Take-Out} Fried Rice with Ham and Vegetables
Ingredients
- 4 cups COLD cooked Jasmine rice
- 3 tablespoons bacon grease or the oil of your choice
- 3 eggs beaten
- optional: 10 small button mushrooms halved and sliced thin, about 1 cup
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 cups diced cooked ham approximately 1/2-inch pieces
- 1 cup frozen corn
- 1/2 cup frozen peas
- 3 green onions sliced thin
- 1/4 – 1/2 teaspoon freshly ground black pepper
- 1 tablespoon butter
- optional: kosher salt only as needed.
Instructions
- Warm a tablespoon of bacon grease, or oil, in a large skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet. Let the eggs cook for 2-3 minutes and then flip. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then and cut into small pieces.
- Add a tablespoon of grease, or oil, to the skillet. Add the mushrooms and toss to coat. Spread them across the skillet and let them cook for 2-3 minutes until lightly browned. Stir and cook until slightly softened, about 2 more minutes. Transfer the mushrooms to the plate with the chopped eggs.
- Add the remaining tablespoon of grease, or oil, to the skillet and increase heat to medium high. Add the rice and stir to coat. Continue stirring and cooking for about 2 minutes. Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently, until the rice is heated through.
- Add the ham, corn, and peas. Stir and cook an additional 3-4 minutes, until everything is hot. Add the eggs, mushrooms, and green onions to the skillet. Sprinkle with pepper. Stir gently to mix. Push the rice out of the center of the skillet and add the butter. Allow it to melt and stir to distribute the melted butter throughout the rice. Taste the rice and add salt, only if needed. Enjoy!
Notes
Technically, the mushrooms are optional here, but we loved the extra flavor and meatiness that they add to this rice. Feel free to skip them, if mushrooms aren’t your thing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 8/23/16 – recipe notes updated 3/24/21}
Recipe adapted from and with thanks to The Little Kitchen
I love rice! I’ve been making breakfast rice for my family for years. Starts the same way, cold rice, soy sauce. Then add sautéed onions and zucchini (diced). Serve with a fried egg on top. Would be good to add the ham, too. So versatile
I’m glad you like it!
Absolutely Yummy 😋. Thank you for sharing. I’m not the best in the kitchen. I can burn water , if that was ever possible. Lol 💕. But this recipe was so easy to follow and super quick. 👌. Just a quick story to show you how bad I am in the kitchen , if you have a second? The last time I made or tried to make , 😆 fried rice , it went straight in the garbage, before anyone could even see what it looked like , let alone the awful 😖 smell. 😆 🤣 😂. I never thought of cooking every separately before cooking it all together. Just all straight into the frying pan . 😆 🤣. Well I cooked the rice of course. Lol. Then I threw a few raw eggs . Ya , no . Just wrong . It scared me just looking at it . The eggs were like a blob , and burned and the rest , well it was just wrong. 😆 🤣 😂. So thank you so very 💕 very much 😊. 😊 I actually enjoyed my dinner last night . And I will for surly be sharing your recipe. For myself , I can say ” this is a recipe of must haves ” . Thank 😊 you 😊 ❤ 😘
Awe! I’m thrilled that you loved the rice so much, Crystal.
Only thing I do different is add 1/2 the soy sauce and sesame oil to the egg “pancake”
I’ll have to try that, Donna. Thanks for the tip.
Didn’t try this but I was considering making ham fried rice for years but never did. I do make super fried shrimp, beef, and chicken which taste better then take out. it took me a long time to figure out how the Chinese do it so perfect but now I got it down and make it often. Yes, the trick is cold cold rice I don’t even make my own anymore I purchase it from a local Chinese restaurant and let it cool on the counter and then put it in the fridge for a few days up to a week. it loses it moisture and then you could start the fry. your eggs are done exactly like I do it cut into ribbons and makes a really nice presentation. I do add a few different ingredients like finely chopped carrots, onions cut into 1/2″ squares, bean sprouts at the end which we love, and I do marinate the wild mushrooms I pick in oyster sauce. So many of my family and friends told me to start selling this rice but I don’t have the time. Thanks for the ham recipe I will have to try it in the future.
Thank you for sharing, Joe. Your version sounds delicious as well.
So, I accidentally used teriyaki sauce instead of soy as the bottles I have are identical other than the color of the band around the top. It was a great mistake as it was actually better (mine and my family’s opinion) than the soy which I did make in the second time.
Love when an accident works out even better, Mark.
Hi. I’m not very good in cooking rice since I tried a couple of your recipe and I am getting better.. thank you so much for letting me know how I can use the left over rice
You are welcome, Maureen! Happy cooking.
Very good recipe but should add to brown the ham as well before adding. I should have thought of it, thinking about take out fried rice, the ham is always a bit charred. It may be because they spread it out more that I was able to but I wish I would have thought of it before, not after. Anyway, we all loved it and it went quick!
The fried rice is a staple in our family too, Frank. I hope yours continues to love the recipe!
Interesting way of doing the eggs. I usually just scramble it separately in a pan then mix it in at the end so I can still have decent enough pieces throughout the rice.
Hi, Will! That approach also works well; I just try to consolidate the dishes I’m using when possible.
Loved the Fried Rice with ham & vegetables & so did my son. A delicious addition to our fave recipes. Thank you.
I’m glad it was a win for you, Caroline.
My brother and I both enjoyed this fried rice! I did use frozen mixed veg(had on hand) and omitted the butter.
Happy to hear that you and your brother loved the fried rice, Wesley. Enjoy, and happy cooking!
This is one of my family favorites. When we have a ton of guests – i make ham one night and this rice the next! Always a hit!
I’m glad the fried rice has been a favorite for a while, Stacey. Enjoy!
I just made this today!! YUM~~Very easy and tasty!
I’m thrilled to hear you’re enjoying it, Greg.
I sauteed the mushrooms with onions and 3 cloves garlic (finely chopped). I also used frozen mixed veggies for the pea’s & corn, as it was what I had on hand. It turned out fantastic and the kids even had seconds.
I’m glad the rice was a hit, Amber!
Really unimpressed with the texture of the jasmine rice in this recipe – will use easy cook long grain next time as per previous times.
I’m sorry to hear that you didn’t enjoy the Jasmine rice. You can certainly make this dish with whichever rice you like best.
I see you removed my earlier 3 star rating and comment that I would use easy cook long grain rather than jasmine rice. No doubt you will remove this rating and comment too!
Really? 40 minutes between comments. Good grief. I typically approve and reply to comments once a day, Annette.