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Fried rice loaded with ham and veggies that is so delicious it is better than takeout!
My obsession with ham fried rice started at a young age. I was the pickiest eater created! Every time we would go out to eat I would order chicken fingers, even for breakfast. And if we got chinese food, I would order ham fried rice. I would enjoy a big huge bowl to myself and be in ham fried rice heaven.
Luckily I grew out of my picky eater stage and grew to love all sorts of foods. Although it took me 20 years to be able to enjoy a salad. But there will always be a special place in my heart for ham fried rice. I was craving it randomly for lunch. Every time I make my fried rice recipe I am reminded how amazing it is!! With a few little secrets to it, you can have restaurant quality right at home! Packed with ham and delicious veggies this was so incredible. This recipe is easy and makes quite a bit. Even better for me because I will have leftovers for days. 🙂
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Better than Takeout Chicken Fried Rice
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Better than Takeout Ham Fried Rice
Ingredients
- 2 tablespoons sesame oil
- 1 cup diced white onion, about 1 small onion
- 1 ½-2 cups diced ham
- 1 cup frozen peas and carrots, thawed
- 3 large eggs, lightly beaten
- 3 cups cooked rice
- 2-3 tablespoons soy sauce, more or less to taste
- 2 tablespoons chopped green onions
Instructions
- Heat a large skillet or wok over medium heat. Add 2 tablespoons sesame oil to the bottom. Add 1 cup diced white onion, 1 ½-2 cups diced ham, and 1 cup frozen peas and carrots, and fry until tender.
- Slide the ham mixture to one side of the wok and pour the beaten eggs onto the other side. Use a spatula to scramble 3 large eggs,. Once cooked, mix the eggs with the ham mixture.
- Add 3 cups cooked rice to the ham mixture. Add 2-3 tablespoons soy sauce, on top. Stir and fry until heated through and combined. Top with 2 tablespoons chopped green onions if desired and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A great recipe and very nice to eat, I added a little Chinese 5 spice aswell
Made it as you suggested – so good! Thanks!
This really is the best fried rice. I have now made it with pineapple and left over pork and it was superb. Love it
I am allergic to eggs,is there any other suggested binder for this recipe?
Carrots & peas are not a favorite, and I prefer fresh bean sprouts. Do you have a suggested amount of them?
Frozen kernel corn comes to mind as an alternate to carrots & peas.
Corn will work great and/or any other vegetable that you like that will fill the rice full. For the egg mixture you can just leave it out. It is an additive flavor.
Excellent. Made it exactly as you told us, veggies were corn and green beans, that’s what I had in the freezer. Not a salty dish like many fried rice dishes and not oily either. The 2 tablespoons of Sesame oil were enough. Love it and saved it for next time. Thank you
I am an avid fan of Chinese food. I love the way they combine flavours to create the perfect recipe in Chinese dishes. This blog you have shared gives me some new ideas to experiment on Chinese flavours. I am going to try the sweet-sour chicken. Thank you for sharing this post.
That is awesome to hear! Thank you so much for letting me know! XOXO