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Fried rice with ham is a quick and tasty way to use up leftover rice. This dish is packed with flavor from the soy sauce, garlic, and green onions. The ham adds a savory touch, while the peas and carrots bring a pop of color and sweetness. Perfect for a weeknight dinner, this recipe is simple yet satisfying. Let's get cooking!
Fried Rice with Ham Recipe
Ingredients:
- 2 cups preferably day-old cooked rice
- 1 cup diced ham
- 2 tablespoons soy sauce
- 1 cup frozen peas and carrots
- 2 cloves minced garlic
- 2 tablespoons vegetable oil
- 2 pieces beaten eggs
- 2 stalks chopped green onions
Instructions:
- Heat the vegetable oil in a wok over medium-high heat.
- Add the garlic and stir-fry until fragrant.
- Add the diced ham and cook for 2-3 minutes.
- Push the ham to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
- Add the cooked rice, frozen peas and carrots, and soy sauce. Stir-fry everything together for 5-7 minutes.
- Add the chopped green onions and stir well. Serve hot.
What You Will Need
Read more: Instant Pot Fried Rice Recipe Guide
What you will need to make fried rice with ham
Cooked rice: Day-old rice works best for fried rice, giving it a firm texture that absorbs flavors without becoming mushy.
Diced ham: Adds a savory, smoky flavor and protein, making the dish hearty and satisfying.
Soy sauce: Provides a salty, umami-rich taste that enhances the overall flavor of the fried rice.
Frozen peas and carrots: Adds color, texture, and a slight sweetness, balancing the savory elements.
Minced garlic: Infuses the dish with a fragrant, aromatic base that complements the other ingredients.
Vegetable oil: Essential for stir-frying, it helps cook the ingredients evenly and adds a slight richness.
Beaten eggs: Adds protein and a fluffy texture, making the fried rice more filling and flavorful.
Chopped green onions: Provides a fresh, slightly sharp flavor that brightens up the dish.
Tools and Instruments Required
What tools/instruments will be needed to make Fried Rice with Ham Recipe
- Wok: Essential for stir-frying, its high sides and large surface area ensure even cooking and easy mixing of ingredients.
- Spatula: Ideal for stirring and flipping ingredients, ensuring nothing sticks to the wok and everything cooks evenly.
- Knife: Necessary for dicing ham and chopping green onions, ensuring uniform pieces for consistent cooking.
- Cutting board: Provides a stable surface for safely chopping and dicing ingredients, keeping your counters clean.
- Measuring cups: Ensures accurate measurement of rice, vegetables, and soy sauce, maintaining the recipe's balance of flavors.
- Mixing bowl: Useful for beating eggs and holding prepped ingredients, keeping your cooking process organized and efficient.
Fried Rice with Ham
Ingredients:
Main Ingredients
- 2 cups Cooked Rice preferably day-old
- 1 cup Ham diced
- 2 tablespoons Soy Sauce
- 1 cup Frozen Peas and Carrots
- 2 cloves Garlic minced
- 2 tablespoons Vegetable Oil
- 2 pieces Eggs beaten
- 2 stalks Green Onions chopped
Instructions:
- 1. Heat the vegetable oil in a wok over medium-high heat.
- 2. Add the garlic and stir-fry until fragrant.
- 3. Add the diced ham and cook for 2-3 minutes.
- 4. Push the ham to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
- 5. Add the cooked rice, frozen peas and carrots, and soy sauce. Stir-fry everything together for 5-7 minutes.
- 6. Add the chopped green onions and stir well. Serve hot.
Notes:
Read more: Chinese Chicken Fried Rice Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook rice a day before for best texture.
- Dice ham, chop green onions, and mince garlic ahead.
- Store prepped ingredients in airtight containers in the fridge.
Freezing Instructions
- Let fried rice cool completely.
- Portion into freezer-safe bags or containers.
- Label with date and freeze up to 3 months.
- Reheat in a skillet or microwave until hot.
Using day-old rice for fried rice helps achieve a better texture because it has less moisture, preventing it from becoming mushy during cooking.
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