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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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Baked Sweet and Sour Chicken over white rice in a white bowl.

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Baked Honey Sesame Chicken over white rice in a white bowl.

Baked Honey Sesame Chicken

 

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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

Ingredients 

Instructions 

  • 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.

Nutrition

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!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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39 Comments

  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.

  4. Love your basic recipe, with a few of my own touches. Along with the onion and frozen peas, I added fresh diced carrot, garlic, just a little red sweet pepper and mushrooms. I sauted.saute do all the veggies in olive oil with a tablespoon of red wine vinegar and a tablespoon of soy sauce. Affair I added the ham and rice I added and TBS and a half more soy sauce. It made a perfect after Christmas ham leftover meal. Thanks for showing me the right steps to start with.

  5. This is fabulous! My teenage boys want a never-ending supply in the fridge to snack on. I have tried many recipes and this is my favorite! Thank you so much!

    1. That is great to hear!! It is so addicting! I love it and love it after the kids are in bed. lol!! Thanks for sharing! I am so glad your boys loved it! XOXO

  6. It looks very tasty and I wanna try this.
    Alyssa, could you please advise? I wonder 3 cups cooked rice – 3 cups dry rice before cooking, or I should measure 3 cups already cooked rice?

    1. I am also wondering about this? Should I use 1 cup uncooked rice to make 3 cups, or 3 cups uncooked rice?

      1. You will want 3 cups cooked rice for this recipe. I use a rice maker and usually make a big batch of rice and use it for other recipes during the week or split it between two recipes. Hope that is a better clarification and you can enjoy this fried rice! Thanks so much for following along with me! XOXO

  7. Is the sesame oil super strong? We aren’t huge fans but I wanted to give this a try since it looks so easy. Thanks for sharing!

  8. Made this for my family last night, pairing it up with homemade steak teriyaki . I followed the recipe thoroughly opting out the onions (kids are not fans of onions). A couple of empty plates later, my hubby asked where did I get the take out from, lol…

    Thanks for this great recipe

  9. Perfect recipe! Made this tonight using leftover baked Christmas ham. Everyone loved ît and went for seconds. My son said it was the best fried rice I made! Try it, you won’t regret it.