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Fried rice loaded with ham and veggies that is so delicious it is better than takeout!


Ham fried rice in a white bowl with a wood spoon.

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 Ham Fried Rice

5 from 4 votes
By: Alyssa Rivers
Fried rice loaded with ham and veggies that is so delicious it is better than takeout!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 Servings



  • Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion, chopped ham, peas and carrots and fry until tender.
  • Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  • Add the rice to the veggie, ham and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.


Calories: 389kcalCarbohydrates: 59gProtein: 14gFat: 10gSaturated Fat: 3gCholesterol: 78mgSodium: 604mgPotassium: 241mgFiber: 2gSugar: 1gVitamin A: 1766IUVitamin C: 3mgCalcium: 38mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: Asian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. 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.

    1. 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.

  2. 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

  3. 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.