Savory Ham Fried Rice with Eggs and Vegetables

This ham fried rice recipe is a favorite for turning leftover rice, vegetables, and meat into a satisfying meal. You can make it on a Blackstone griddle, another flat-top, or in a large cast-iron or nonstick skillet. Using day-old rice helps achieve the best texture because drier rice separates more easily when stir-frying.

Ingredients

• 1 cup chopped ham – leftover ham works perfectly
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil (or oil of your choice)
• 4 cups cooked rice, cooled – day-old rice recommended
• 3 tablespoons soy sauce – use low sodium or substitute with tamari or coconut aminos for gluten-free
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen peas and diced carrots
• 3 large eggs, lightly beaten
• 3 green onions, chopped – for garnish

Scroll to the recipe instructions for step-by-step directions and additional tips for making the best ham fried rice.

How to Make Ham Fried Rice

Step 1 – Preheat your griddle or skillet to medium-low heat (about 350°F). Add the vegetable oil and spread it to coat the cooking surface.

Step 2 – Add the diced ham and the frozen peas and carrots. Sauté for 3–5 minutes until the vegetables are tender and the ham begins to brown slightly.

Step 3 – Push the ham and vegetables to a cooler area of the griddle or skillet and pour in the beaten eggs. Scramble the eggs until just set, then combine with the veggies and ham.

Step 4 – Add the cooled rice to the griddle. Drizzle the sesame oil and soy sauce over the rice, then season with salt and pepper. Stir-fry everything together for 3–4 minutes, allowing the rice to heat through and develop some light browning.

Ham Fried Rice

Ingredients

• 1 cup chopped ham
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 4 cups cooked rice, cooled
• 3 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup frozen peas and diced carrots
• 3 large eggs, lightly beaten
• 3 green onions, chopped

Instructions

1. Preheat the griddle or skillet to medium-low heat (about 350°F).
2. Add the vegetable oil and spread it across the cooking surface.
3. Sauté the diced ham and frozen peas and carrots for 3–5 minutes until vegetables are soft and ham is lightly browned.
4. Push the ham and veggies to the side, add the beaten eggs, and scramble until just set. Combine eggs with the ham and vegetables.
5. Add the cooled rice, then drizzle with sesame oil and soy sauce. Season with salt and pepper.
6. Stir-fry the rice mixture for 3–4 minutes until heated through and slightly browned.
7. Mix everything together, top with chopped green onions, and serve.

Recipe Notes

Using cold, day-old rice is the secret to good fried rice because it prevents clumping and helps the grains separate when frying. If you must use freshly cooked rice, spread it out and chill it before cooking to reduce moisture.

Recipe Tips

• Prepare the griddle or skillet: Preheat and coat with oil to avoid sticking and to build flavor.
• Heat management: Keep some surface area cooler to scramble the eggs without overcooking and then finish by mixing everything over higher heat.
• Texture: Allow the rice to sit on the hot surface for short bursts to get slight browning and a pleasant chew.

Substitutions and Additions

• Rice: Jasmine, long-grain white, or long-grain brown rice all work. For a low-carb variation, use cauliflower rice.
• Vegetables: Add bell peppers, broccoli, zucchini, or other vegetables you have on hand.
• Soy sauce alternatives: Use tamari or coconut aminos for a gluten-free option.
• Aromatics: Add minced garlic or a touch of grated ginger for extra aroma and flavor.

Nutrition Facts (per serving)

Calories: 647 kcal · Carbohydrates: 103 g · Protein: 19 g · Fat: 16 g · Sodium: 1013 mg · Fiber: 3 g

What to Serve with Fried Rice?

This ham fried rice pairs well with simple grilled or roasted proteins and light vegetable sides. It’s a great use of leftover holiday ham and makes a satisfying complete meal when paired with a protein or extra vegetables.

• Teriyaki-style grilled chicken
• Grilled boneless chicken thighs
• Additional side dishes such as a simple salad or steamed vegetables

Use cold, day-old rice. It fries better and stays separate rather than clumping together.

Refrigerate leftover fried rice in an airtight container for up to 5 days. Reheat gently on the stove or in the microwave until heated through.

Yes. Use a large skillet or cast-iron pan over medium-high heat and follow the same steps. A tablespoon of butter or oil helps prevent sticking and adds flavor.