Ham Fried Rice
This easy, one-pot Ham Fried Rice recipe is perfect for using up holiday leftovers! Fried rice is a delicious and quick weeknight dinner that's so easy to customize with whatever you have on hand.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Makes: 4 - 6 servings
Ingredients
- 1/4 cup neutral oil
- 1 teaspoon sesame oil
- 2 1/2 cups diced cooked ham
- 1/2 yellow onion, diced
- 2 large carrots, diced
- 6 green onions
- 5 cups cold, day-old white rice
- 3 eggs, lightly whisked
- 1/4 cup soy sauce
- 1 1/2 tablespoons oyster sauce
- 1 cup frozen peas
- kosher salt
- white pepper
- furikake, optional
- Kewpie or Japanese Mayo, optional
Instructions
- Slice the green onions. Thinly slice the green onions, but keep the white/light green parts separate from the dark green parts. Mix the light parts with the diced onion and diced carrot. Set the dark green parts aside.
- Crisp up the ham. Heat the oil in a large wok over medium-high heat. Once the oil is hot, add the diced ham and cook, stirring occasionally, until browned and crispy. This helps develop flavor in the fried rice.
- Add the veggies. Once the ham is browned, add the onion, carrot, and green onions to the wok. Cook until the veggies are starting to brown and soften.
- Add the day-old rice. Mix the rice into the ham and veggies and stir so that the rice really gets mixed in. Cook for 4-5 minutes, stirring often.
- Scramble the eggs. Move all the rice to one side of the pan, leaving a gap on the other side and lower the heat to medium. Add the eggs to the pan in that space and season with salt and pepper. Once the eggs are mostly cooked through, use a silicone spatula to break them up and incorporate them into the rice.
- Finish the ham fried rice. Add the peas, soy sauce, and oyster sauce and stir well. Cook until the soy sauce has absorbed into the rice. Stir in the rest of the green onions and season to taste with salt and pepper. Sprinkle with furikake, if desired and serve with a drizzle of Japanese mayo.