Fried Rice with Ham Recipe

Rice: Preferably day-old, cooked rice works best for fried rice as it is less sticky and absorbs flavors better.

Ham: Diced ham adds a savory, meaty flavor to the dish. You can use leftover ham or buy pre-diced ham from the store.

Soy sauce: This adds a salty, umami flavor that is essential for fried rice.

Peas and carrots: Thawed frozen peas and carrots bring color, sweetness, and a bit of crunch to the dish.

Eggs: Beaten and scrambled, they add protein and a rich texture.

Vegetable oil: Used for cooking and scrambling the eggs, it helps to prevent sticking and adds a slight flavor.

Garlic: Minced garlic adds a fragrant, savory note to the dish.

Green onion: Sliced green onion is used as a garnish, adding a fresh, mild onion flavor.

When making fried rice, it's crucial to use day-old cooked rice because it has less moisture, which helps achieve a better texture. Freshly cooked rice can be too soft and sticky, making it difficult to get that perfect, slightly crispy finish. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for at least an hour to dry it out.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great source of protein and fiber.

• diced ham - Substitute with diced chicken breast: Chicken breast is a lean protein that can easily replace ham in terms of texture and flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• thawed frozen peas and carrots - Substitute with fresh diced bell peppers and corn: Bell peppers and corn add a fresh crunch and sweetness to the dish.

• beaten eggs - Substitute with scrambled tofu: Scrambled tofu is a great vegan alternative that mimics the texture of eggs.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a rich, nutty flavor that complements the other ingredients.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a slightly different flavor profile.

• sliced green onion - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the fried rice to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the fried rice within 3-4 days. This keeps the ham and vegetables fresh and safe to eat.
• For longer storage, place the fried rice in a freezer-safe container or a resealable plastic bag. Flatten the bag to remove excess air and save space.
• Label the container or bag with the date to keep track of how long it has been stored. Fried rice can be frozen for up to 3 months.
• When ready to eat, thaw the fried rice in the refrigerator overnight if frozen. This ensures even thawing and maintains the texture of the rice.
• Reheat the fried rice in a microwave-safe dish, covering it with a damp paper towel to retain moisture. Heat in 1-minute intervals, stirring in between, until thoroughly warmed.
• Alternatively, reheat the fried rice in a skillet over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking. Stir frequently until heated through.
• Garnish with fresh green onion slices before serving to add a burst of freshness and color.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the pan.
  3. Once the oil is hot, add the leftover fried rice.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the rice is heated through.
  6. Optionally, add a splash of soy sauce or a bit of water to add moisture.

• Microwave Method:

  1. Place the leftover fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to prevent drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on high for 1-2 minutes.
  5. Stir the rice and check if it’s heated through. If not, continue microwaving in 30-second intervals until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Check if the rice is heated through. If not, continue baking for an additional 5 minutes.

• Steaming Method:

  1. Place the leftover fried rice in a heatproof bowl.
  2. Set up a steamer or use a pot with a steaming rack.
  3. Add water to the pot and bring it to a boil.
  4. Place the bowl of rice in the steamer or on the rack.
  5. Cover and steam for about 5-10 minutes until the rice is heated through.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Large skillet: An alternative to a wok, providing a flat surface for even cooking.

• Spatula: Used for stirring and mixing ingredients in the wok or skillet.

• Knife: Essential for dicing ham and slicing green onions.

• Cutting board: A safe surface for chopping and dicing ingredients.

• Measuring cups: Used to measure out the rice, peas, and carrots accurately.

• Measuring spoons: Necessary for measuring the soy sauce and vegetable oil.

• Mixing bowl: For beating the eggs before scrambling them.

• Garlic press: Handy for mincing garlic cloves quickly and efficiently.

• Serving spoon: For serving the finished fried rice hot.

Use pre-cooked rice: Save time by using day-old cooked rice or microwaveable rice.

Pre-diced ham: Purchase pre-diced ham to cut down on prep time.

Frozen veggies: Opt for thawed frozen peas and carrots to avoid chopping.

Ready-to-use garlic: Use pre-minced garlic from a jar to save time.

One-pan cooking: Cook everything in one wok or large skillet to minimize cleanup.