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–+ servings
A top view of two bowl served with ham fried rice.
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5 from 37 votes

Ham Fried Rice

Transform your holiday leftovers into a bowl of delicious fried rice! Quick and easy, make this Christmas Ham Fried Rice today. Perfect for two people.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American, Chinese
Servings: 2 servings
Calories: 328kcal
Author: Nadja Belgrave

Equipment

Ingredients

  • 1 Tablespoon low-sodium soy sauce
  • 1 Tablespoon oyster sauce
  • 2 teaspoons sesame oil
  • 2 eggs
  • 2 teaspoons oil
  • 1 small onion chopped
  • 1 clove garlic minced
  • 1 ½ cup cooked ham diced
  • 1 cup frozen peas & carrots
  • 3 scallions or green onions used for garnish

Instructions

  • In a small bowl, mix the flavoring ingredients, low-sodium soy sauce, and sesame and set aside.
    1 Tablespoon low-sodium soy sauce, 2 teaspoons sesame oil, 1 Tablespoon oyster sauce
  • Beat the eggs in the other small bowl and set aside.
    2 eggs
  • Heat the wok over medium high heat. Once hot, add the oil and swirl it around the wok. Add the onions and fry until starting to become translucent. Next, add the garlic and fry until fragrant and start to brown.
    2 teaspoons oil, 1 small onion, 1 clove garlic
  • Mix in the cooked ham and stir frequently. Then add in the peas and carrots and continue stirring.
    1 ½ cup cooked ham, 1 cup frozen peas & carrots
  • Push the ingredients to the side of the wok, and spread the beaten eggs so they can fry. Once set, break it apart and mix it with the rest of the ingredients.
  • Now, add the cooked rice mix once again, and add the flavorings mixture and stir frequently so the rice doesn't steam and it's coated. Turn off the heat.
  • Garnish with chopped green onions, serve, and enjoy!

Notes

Meal Prep Tips:
  • Cook a big batch of white rice in advance and freeze it in 1-2 cup portion size into a freezer bag.  Thaw in the fridge overnight before using.
  • When you have leftover ham, freeze it in 1-cup portions and thaw it the night before using it in the fridge.
  • Double the recipe by doubling all the ingredients except for the cooked rice. Add 1 cup for each extra person/meal you are making.
  • Refrigerate: store it in a glass or an airtight container in the fridge for 4-5 days. 
  • Reheating: use the microwave or sautee using a wok or skillet and add a small piece of butter to amplify the flavors. 

Nutrition

Calories: 328kcal | Carbohydrates: 15g | Protein: 26g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 226mg | Sodium: 1635mg | Potassium: 574mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7066IU | Vitamin C: 34mg | Calcium: 78mg | Iron: 3mg