This post may contain affiliate links. Please read our disclosure policy.
Ham Fried Rice is an easy, one-pan dinner that comes together in about 20 minutes. It’s savory, filling, and a great way to use up leftover ham and cold rice. Packed with vegetables, fluffy scrambled eggs, and plenty of soy sauce flavor, this is the kind of weeknight meal that earns a regular spot in the rotation.
If you love easy fried rice dinners, try my Egg Fried Rice, Pork Fried Rice, or Shrimp Fried Rice next.
3 Tips That Really Matter For Fried Rice
A few tips that make a real difference with this recipe:
- Cold rice is the key. Day-old chilled rice fries up with the best texture, giving you those crispy, golden bits that make it taste like takeout. No leftovers? Spread fresh-cooked rice onto a baking sheet and refrigerate for 30 minutes before you start.
- Don’t skimp on the butter. It’s added in stages throughout the recipe, and it’s what gives the rice that rich, savory flavor. Stick with the full amount for the best results.
- Prep everything before you start cooking. This recipe moves fast. Have your eggs whisked, ham diced, and veggies measured before you turn on the heat.
RECIPE WALK-THROUGH
How to Make Ham Fried Rice
See the recipe card below for full, detailed instructions
This recipe comes together in about 20 minutes from start to finish. Here’s how to do it:
Step 1: Scramble the Eggs
Whisk the eggs in a small bowl and cook them in a tablespoon of butter over medium-high heat, stirring often. You want them just set, soft and barely cooked through, since they’ll finish cooking when you toss everything together later.
Transfer to a plate and set aside.
Step 2: Cook the Vegetables and Ham
Add another tablespoon of butter to the same pan. Cook the diced onion until translucent, about 2 minutes.
Stir in the garlic and frozen vegetables and cook until heated through.
Add the diced ham and cook for 1-2 minutes until it starts to get a little golden color on the edges. That browning adds a lot of flavor.
- Tip: Use a ham steak or leftover holiday ham cut into small chunks, not deli-sliced lunch meat. Lunch meat is too thin and too salty for this recipe.
Step 3: Add the Rice
Melt the remaining 3 tablespoons of butter in the center of the pan and add the chilled rice. Press it down into the pan and let it sit for a minute before stirring. This is what creates those crispy bits.
Fold the rice into the vegetables and ham, press down again, and repeat until everything is heated through and you’ve got some golden color throughout.
Step 4: Bring It All Together
Return the eggs to the pan and toss everything together until evenly distributed. Remove from heat and stir in soy sauce, starting with 1-2 tablespoons and adjusting to taste.
Garnish with sliced green onions and sesame seeds and serve right away.
Taste before you serve. Soy sauce is the primary seasoning here. Start with less, taste, and add more until the flavor is right for you. Low-sodium soy sauce gives you the most control.
Serving Suggestions
This is a complete meal on its own, but it’s also great alongside other Asian-inspired favorites. Here are a few easy ways to round out the meal:
Appetizers and Starters
- Air Fryer Wontons or Crab Rangoon make a great starter for a fakeout night at home.
- Hot and Sour Soup is a classic pairing and comes together quickly.
- Pork Egg Rolls or Vegetable Egg Rolls are always a hit with the kids.
Make It a Bigger Spread
- Crockpot Orange Chicken pairs perfectly and does most of the work while you prep the rice.
- Sesame Chicken or Cashew Chicken are great options if you want to stretch the meal for a crowd.
Storage Tips
Storage and Reheating
Refrigerator: Store cooled leftovers in an airtight container for up to 4-5 days.
Freezer: Transfer to a freezer-safe bag, squeeze out as much air as possible, and freeze for up to 3-4 months. Thaw overnight in the fridge before reheating.
Reheating: Microwave with a teaspoon of water to rehydrate the rice, or reheat in a skillet with a little butter or oil over medium heat.
Frequently Asked Questions
What rice is best for ham fried rice?
Day-old chilled rice works best. Jasmine and long grain are both great options. The key is that it’s been refrigerated so it’s dry enough to fry without turning mushy. If you only have fresh rice, spread it on a baking sheet and refrigerate for at least 30 minutes before cooking.
Can I use fresh rice if I don’t have leftovers?
Yes, with a little prep. Cook your rice, then spread it out on a lightly greased baking sheet and refrigerate for 30 minutes. It won’t be quite as dry as truly day-old rice, but it works well enough.
What vegetables can I add to ham fried rice?
The classic mix is peas, carrots, and corn, which gives you that familiar takeout flavor. You can also add broccoli, bean sprouts, bok choy, snap peas, bell peppers, or zucchini. Use whatever you have, this recipe is very forgiving.
Can I make this without ham?
Absolutely. This recipe works well with shredded chicken, ground or sliced pork, shrimp, or even just extra vegetables for a meatless version. The base recipe stays the same. Just swap the protein.
More Easy Fried Rice Recipes You’ll Love
Ham Fried Rice
Equipment
- Large wok or deep skillet, flat wood spatula
Ingredients
- 5 tablespoons butter divided
- 3 large eggs whisked lightly
- 1 cup sweet onion diced
- 3 cloves garlic minced
- 1 cup frozen corn
- 1 cup frozen peas and carrots
- 1 cup cooked ham diced
- 4 cups cooked white rice chilled
- 4 tablespoons low sodium soy sauce or to taste
- Salt and pepper to taste
- Optional: sliced green onions and sesame seeds for garnish
Instructions
- Heat 1 tablespoon of butter in a large wok or skillet over medium-high heat. Add the whisked eggs and cook, stirring often, for about 3 minutes until just set. Transfer to a plate and set aside.
- Add another tablespoon of butter to the pan. Cook the diced onion until translucent, about 2 minutes. Stir in the garlic, frozen vegetables, salt, and pepper and cook until heated through, about 2 minutes more.
- Add the ham and cook for 1-2 minutes until lightly golden on the edges.
- Melt the remaining 3 tablespoons of butter in the center of the pan. Add the chilled rice and press it down into the pan. Let it sit undisturbed for about 1 minute, then fold and press again. Repeat until the rice is heated through and starting to get crispy bits throughout.
- Return the eggs to the pan and toss everything together until evenly combined.
- Remove from heat. Stir in 1-2 tablespoons of soy sauce, taste, and add more to your liking. Garnish with sliced green onions and sesame seeds and serve immediately.
Notes
- Cold rice is essential. It fries up with better texture and those crispy bits you want. Hot fresh rice releases moisture and turns mushy.
- No leftovers? Spread fresh-cooked rice on a baking sheet and refrigerate for 30 minutes before cooking.
- Add butter in stages as written. It builds flavor throughout the dish.
- Taste the rice before serving and adjust soy sauce as needed.
- Ham: Use a ham steak or leftover holiday ham cut into chunks. Avoid deli-sliced lunch meat — it’s too thin and too salty.
- Vegetables: Swap in broccoli, bean sprouts, snap peas, bell peppers, or bok choy.
- Protein swap: Replace ham with shredded chicken, ground pork, shrimp, or skip the meat for a vegetarian version.
- Rice: Brown rice works too. Use the same cold-rice rule for best results.
- Refrigerator: Store in an airtight container for up to 4-5 days.
- Freezer: Freeze in a sealed bag with air squeezed out for up to 3-4 months. Thaw overnight in the fridge.
- Reheating: Microwave with a teaspoon of water, or reheat in a skillet with a little butter or oil.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Delicious. Just made it. Couldn’t be easier. Thank you.
You are so welcome Patty! Thank you for the awesome feedback.
It looks scrumptious! I love stir fry’s and can’t wait to try on my family too. Thanks so much! Keep up the great recipes!
Hi Rosemary, thank you so much for the wonderful comment.