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Butteryum food blog recipes

Ham Fried Rice

Patricia Reitz

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


  • 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 vegetables (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


  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 vegetables 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.


  • 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.