Weeknight dinners don’t get much easier than this savory one-pan meal. I’ve refined this dish to deliver restaurant-quality flavor without the fuss, using simple ingredients you likely already have on hand.
The key is cooking the rice a day ahead—dry, cooled grains prevent mushiness. Toss in diced ham, scrambled eggs, and a handful of vegetables for a balanced dish that comes together in 20 minutes.
What you’ll love most is the texture: each grain stays distinct, the ham adds a smoky bite, and the eggs bring a creamy richness. It’s the kind of meal that feels special but fits effortlessly into a busy evening.
Perfect for using up leftovers and customizing with whatever veggies you have. This is weeknight cooking at its best.
Ingredients for Ham Fried Rice Recipe with Egg
Simple ingredients for a restaurant-quality one-pan meal you already have on hand.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked White Rice 🍚 | 4 cups | Day-old, cooled and dry |
| Cooked Ham 🍖 | 1 ½ cups | Diced into small cubes |
| Large Eggs 🥚 | 3 whole | Lightly beaten for scrambling |
| Frozen Peas and Carrots Mix 🥕 | 1 cup | Thawed and drained |
| Green Onions 🧅 | ½ cup | Thinly sliced, white and green parts |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Soy Sauce 🥢 | 3 tbsp | Low-sodium preferred |
| Sesame Oil 🫒 | 1 tbsp | Toasted for best flavor |
| Vegetable Oil 🫒 | 2 tbsp | For stir-frying |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Ginger Root 🌿 | 1 tbsp | Freshly grated |
The rice is non-negotiable here—day-old, dry, cooled grains are what give you that perfect texture. I grab jasmine or long-grain white from the bulk bins at Whole Foods (or whatever you’ve got in the pantry). The ham should be good quality; I like honey-glazed spiral-cut from the deli counter, but leftover holiday ham works too (just trim any overly salty bits).
No ham? Diced chicken or turkey works just as well. Out of peas and carrots? Bell peppers, corn, or broccoli add great crunch and color. The soy sauce can be tamari for gluten-free, and if you’re avoiding sesame oil, avocado oil with a pinch of toasted sesame seeds gets you close. Green onions are flexible too—red onion works in a pinch (just soak in cold water for 10 minutes to mellow the bite).
Leftover fried rice keeps beautifully in the fridge for 4-5 days. Reheat in a skillet with a splash of water to bring the grains back to life. This also freezes well for up to 3 months—portion into containers for easy grab-and-go lunches.
Why You’ll Love This Recipe
- One Pan Wonder: I toss in the rice, ham, and frozen veggies—no pre-cooking, no fuss. The whole thing comes together in one skillet.
- That Egg Magic: The eggs scramble right into the rice, creating little pockets of creamy richness. Green onions add just the right fresh bite.
- Lunchbox Hero: I pack leftovers for work, and it’s still delicious cold. Honestly, my kids never complain when this appears in their thermoses.
- Budget Stretcher: A handful of ham and a bag of frozen peas and carrots feed my family of four. I’ll be real: it’s cheaper than takeout and twice as satisfying.
Step-by-Step Instructions for Ham Fried Rice With Egg
This one-pan wonder comes together fast—ideal for busy evenings when time is tight.
Step 1: Prep and Scramble the Eggs
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the 3 whole Large Eggs and scramble until just set but still slightly runny. This takes about 1-2 minutes—remove them immediately to prevent overcooking.
Transfer the scrambled eggs to a plate and set aside. I like to break them into small pieces while still warm—they’ll blend seamlessly into the rice later. Wipe the skillet clean with a paper towel to remove any residue before proceeding.
Step 2: Sauté Aromatics and Ham
In the same skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the 3 cloves Garlic Cloves and 1 tablespoon Ginger Root, stirring for 30 seconds until fragrant. Be careful not to let the garlic burn—it turns bitter quickly.
Add the 1.5 cups Cooked Ham and stir-fry for 2 minutes until lightly browned. The diced ham will release its salty-sweet flavor into the oil, building the foundation of your dish. Push the ham to one side of the pan to make room for the next step.
Step 3: Combine Rice and Vegetables
Increase heat to high and add the 4 cups Cooked White Rice, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is heated through and starts to crisp slightly in spots. Day-old rice works best here—it’s drier and fries up beautifully.
Add the 1 cup Frozen Peas and Carrots Mix and stir-fry for another 2 minutes until the vegetables are tender and the rice takes on a light golden color. The peas should be bright green and the carrots slightly softened but still with a bit of bite.
Step 4: Season and Finish
Pour the 3 tbsp Soy Sauce and 1 tbsp Sesame Oil evenly over the rice mixture. Add the 0.5 tsp Salt and 0.25 tsp Black Pepper, then stir-fry for 1-2 minutes until everything is evenly coated and the rice has absorbed the sauces.
Return the scrambled eggs to the skillet along with the 0.5 cup Green Onions. Toss everything together for 30 seconds to combine. The green onions should stay vibrant and slightly crisp, adding a fresh contrast to the rich, savory flavors.
Step 5: Serve Immediately
Taste and adjust seasoning if needed—sometimes a little extra soy sauce or salt brings it to perfection. Transfer to serving bowls while hot. The rice should be slightly crispy in spots, with each grain distinct and coated in a light, glossy sauce.
The ham adds a subtle smokiness, the eggs provide richness, and the vegetables bring color and texture. This dish is best enjoyed fresh, but leftovers reheat surprisingly well for lunch the next day.
Pro Tips For Making Ham Fried Rice Recipe With Egg
- Chill the Rice: Use day-old, cold rice straight from the fridge—it fries up fluffier and won’t turn mushy. I learned this the hard way after making gluey fried rice with fresh rice more times than I’d like to admit.
- Dice Ham Small: Cut the cooked ham into tiny, even cubes (about ¼-inch) so it distributes better and browns quickly. Sounds tedious, but it actually changes the outcome—no chewy chunks hiding in bites.
- Scramble Eggs First: Push the scrambled eggs to one side of the pan after cooking, then add the rice and other ingredients to the empty space. This keeps the eggs soft and distinct instead of disappearing into the rice.
- Thaw the Veggies: Spread the frozen peas and carrots on a plate for 10 minutes before cooking, or microwave for 30 seconds. Skipping this leaves you with soggy rice and waterlogged veggies—I skip it when I’m lazy, but the dish is noticeably better when I don’t.
Pro Cooking Tips for Great ham fried rice recipe with egg
Rice Prep Secret
I can’t stress this enough—use day-old, fully cooled rice for perfect texture. Fresh rice is too moist and will turn to mush. Spread leftover rice on a baking sheet to dry out for 1 hour if you’re in a pinch. 💡
High Heat Matters
Get your wok or skillet ripping hot before adding ingredients. I use medium-high to high heat throughout. Too-low heat creates soggy rice instead of that coveted slight crispness. A carbon steel wok is my go-to for even heat distribution.
Egg Timing Trick
Scramble your eggs first, then set them aside. This prevents overcooking and lets you control their texture. I break the cooked eggs into small pieces—they’ll distribute better when you add them back at the end.
Layer Flavors Right
Always bloom your garlic and ginger in hot oil before adding ham. This 30-second step builds the aromatic foundation. Then brown the ham to render its fat and develop depth before introducing the rice.
Avoid Crowding
Work in batches if needed—overcrowding steams food instead of frying it. I cook the eggs, then aromatics and ham, then rice and veggies separately when making double portions. This ensures every grain gets proper contact with the heat.
Sesame Oil Finish
Add the sesame oil at the very end. Its low smoke point means it burns easily, and you want its nutty aroma to shine. Just 1 tablespoon drizzled over the finished dish makes all the difference. 🔥
Nutrition Facts
Frequently Asked Questions
Can I use fresh rice instead of day-old?
Fresh rice contains too much moisture and will turn mushy. For best results, use day-old rice or spread freshly cooked rice on a baking sheet to dry for 1 hour before frying.
What if I don’t have ham?
You can substitute with diced chicken, turkey, or bacon. For a vegetarian option, try tofu or tempeh for a similar protein boost.
How do I prevent the eggs from overcooking?
Scramble the eggs first in a hot pan for 1-2 minutes until just set, then remove them. Add them back at the end to keep them tender and distinct in the dish.
How long can I store leftovers?
Leftover fried rice keeps well in the fridge for 4-5 days or can be frozen for up to 3 months. Reheat in a skillet with a splash of water to restore texture.
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