This Ham and Egg Fried Rice is the ultimate quick meal, perfect for using up leftover cooked rice. The dish combines salty, savory ham with soft, scrambled eggs and sweet peas for a balanced flavor profile. The key to great fried rice is using day-old, chilled rice that fries up separate and chewy rather than mushy. High heat is essential to achieve that signature wok-hei aroma and slight char on the grains. It’s a versatile recipe that works as a hearty side dish or a light main course. Ideal for busy weeknights or a comforting brunch, this recipe brings together simple pantry staples into a satisfying, aromatic bowl. Customize it with soy sauce or sesame oil for extra depth, but the basic combination of ham, egg, and rice remains a timeless classic.
Ham & Egg Fried Rice
Description
This Ham and Egg Fried Rice is the ultimate quick meal, perfect for using up leftover cooked rice. The dish combines salty, savory ham with soft, scrambled eggs and sweet peas for a balanced flavor profile. The key to great fried rice is using day-old, chilled rice that fries up separate and chewy rather than mushy. High heat is essential to achieve that signature wok-hei aroma and slight char on the grains. It&# 226;ÂÂs a versatile recipe that works as a hearty side dish or a light main course. Ideal for busy weeknights or a comforting brunch, this recipe brings together simple pantry staples into a satisfying, aromatic bowl. Customize it with soy sauce or sesame oil for extra depth, but the basic combination of ham, egg, and rice remains a timeless classic.Ingredients
Directions
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Bring a small pot of water to a boil and cook the peas for 5 to 10 minutes until tender.
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Drain the peas and rinse them under cold water to stop the cooking process.
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Prepare all ingredients: have beaten eggs, rice, salt, sliced ham, and chopped scallions ready near the stove.
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Heat a 10-inch skillet over high heat for 30 seconds to get it very hot.
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Add 1 teaspoon of oil, swirl to coat the pan, and reduce heat to moderate.
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Pour in the beaten eggs and let them form a film on the bottom of the pan.
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Gently lift the egg film with a fork and push it to the back of the pan as it sets.
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Once set but still moist, transfer the eggs to a bowl and break them up with a fork.
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Return the skillet to high heat and add the remaining 2 tablespoons of oil.
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Swirl the oil to coat the pan and heat for 30 seconds until shimmering.
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Add the rice and stir-fry for 2 to 3 minutes until grains are hot and coated with oil.
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Add the salt, peas, and ham slices, and stir-fry for another 20 seconds.
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Return the scrambled eggs to the pan and toss everything together.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 24.3kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 1.7g7%
- Sugars 1.7g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use day-old, chilled rice for the best texture. Freshly cooked rice contains too much moisture and will become mushy when stir-fried.
High heat is essential to achieve that signature wok-hei aroma and slight char on the grains. Ensure your skillet is very hot before adding the rice.
Customize the dish with soy sauce or sesame oil for extra depth. Add chopped scallions at the end for a fresh, aromatic finish.
