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Blog

Ham Fried Rice

Patricia Reitz

Ham Fried Rice - ButterYum

Ham Fried Rice - ButterYum

This is a real favorite of my pickiest eater.  It's easy to make and faster to get on the table than take-out.  It's a win-win.

Ham Fried Rice

serves 8-10

Printable Recipe

Ingredients

  • 4 tablespoons peanut oil (or canola or vegetable), divided
  • 4 large eggs, beaten
  • 1 large onion, minced
  • 1-2 cloves garlic, minced
  • 1 pound ham steak, cut into 1/4-inch dice
  • 2 cups frozen mixed veggies (peas, corn, carrots), thawed
  • 2 tablespoon sesame oil
  • 4 tablespoons soy sauce
  • 1 teaspoon fine salt
  • 1 teaspoon sugar
  • 4 cups leftover white or brown rice 
  • 4 scallions, sliced
  • Optional: Sriracha or Duck Sauce

Directions

  1. In a large skillet over medium-high heat, scramble the eggs in half of the oil; remove from pan and set aside. 
  2. Add remaining oil to pan and sauce onions until translucent.  
  3. Add garlic and saute for about a minute.  
  4. Add diced ham and veggies and saute for a few more minutes to heat them through, then stir in the sesame oil, soy sauce, salt, sugar, rice, ham, and scrambled eggs; mix well.  
  5. Sprinkle scallions on top and serve with Sriracha or duck sauce if desired.

Notes:

  • Be sure to store sesame oil in the refrigerator or it may turn rancid rather quickly.
  • To make 4 cups of white rice:  Stir together 2 cups parboiled rice, 3 cups of water, and 1 teaspoon kosher salt; bring to a boil.  Cover and reduce heat to low for 15-18 minutes, or until all the water is absorbed.  Chill rice overnight or spread into a thin layer on a sheet pan and refrigerate uncovered for several hours.