Fried Rice with Ham Recipe

Cooked rice: Pre-cooked and cooled rice works best for fried rice to prevent it from becoming mushy.

Diced ham: Adds a savory and slightly sweet flavor to the dish.

Frozen peas and carrots: These add color, texture, and a hint of sweetness.

Soy sauce: Provides a salty and umami flavor that ties the dish together.

Vegetable oil: Used for frying and adds a neutral flavor.

Beaten eggs: Adds protein and a rich texture to the fried rice.

Minced garlic: Infuses the dish with a fragrant aroma and depth of flavor.

Sliced green onions: Used as a garnish to add a fresh, slightly sharp flavor.

When making fried rice, it's essential to use day-old rice or leftover rice that has been refrigerated. Freshly cooked rice tends to be too moist and can result in a mushy texture. The drier, slightly firm grains of day-old rice will separate more easily and absorb the soy sauce and other flavors better, giving you that perfect, non-sticky fried rice consistency.

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great source of protein and fiber.

• diced ham - Substitute with diced chicken: Chicken is a lean protein and can easily take on the flavors of the dish.

• frozen peas and carrots - Substitute with frozen mixed vegetables: Mixed vegetables can add more variety and nutrients to the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and adds a subtle flavor.

• beaten eggs - Substitute with tofu scramble: Tofu scramble can mimic the texture of eggs and is a good vegan alternative.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor and is convenient to use.

• sliced green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.

• Transfer the fried rice into an airtight container. Make sure to use a container that seals well to maintain freshness and prevent any odors from seeping in.

• Label the container with the date. This helps you keep track of how long the fried rice has been stored.

• Store the container in the refrigerator if you plan to consume the fried rice within 3-4 days.

• For longer storage, place the fried rice in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the container or bag with the date and contents. Frozen fried rice can be stored for up to 3 months.

• When ready to reheat, transfer the fried rice from the freezer to the refrigerator to thaw overnight. This ensures even reheating.

• Reheat the fried rice in a wok or large skillet over medium heat. Add a splash of vegetable oil or soy sauce to refresh the flavors and prevent sticking.

• Stir-fry until the fried rice is heated through, breaking up any clumps with a spatula. Ensure the ham and vegetables are hot and evenly distributed.

• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until hot.

• Garnish with fresh green onions before serving to add a burst of freshness and color.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Add the leftover fried rice with ham to the skillet.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for 5-7 minutes until the rice is heated through and slightly crispy.

• Microwave Method:

  1. Place the leftover fried rice with ham in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 2-3 minutes, stirring halfway through.
  5. Check if the rice is heated through; if not, continue microwaving in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover fried rice with ham evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through to ensure even heating.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steaming Method:

  1. Place the leftover fried rice with ham in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Place the bowl in the steamer basket and cover with a lid.
  4. Steam for 5-10 minutes, stirring occasionally, until the rice is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the leftover fried rice with ham in an even layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check if the rice is heated through; if not, continue cooking in 2-minute intervals.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for dicing the ham and slicing the green onions.

• Cutting board: A sturdy surface to safely chop and dice ingredients.

• Measuring cups: Used to measure out the cooked rice and diced ham accurately.

• Measuring spoons: Necessary for measuring the soy sauce and vegetable oil.

• Mixing bowl: Useful for beating the eggs before adding them to the wok.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Serving spoon: Ideal for serving the finished fried rice hot.

Use leftover rice: Cook extra rice a day before and refrigerate it. Cold rice fries better and saves time.

Pre-chop ingredients: Dice the ham, mince the garlic, and slice the green onions in advance.

Frozen veggies: Use frozen peas and carrots to skip washing and chopping.

One-pan method: Use a wok to cook everything in one pan, reducing cleanup time.

Quick scramble: Scramble the eggs directly in the wok to save on extra dishes.