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Ham Fried Rice

A bowl of ham fried rice, featuring fluffy rice mixed with diced ham, scrambled egg, peas & carrots, topped with green onions
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 3 large eggs, beaten
  • 2 ½ teaspoons toasted sesame oil
  • ⅓ cup coconut aminos or low-sodium soy sauce
  • ¼ teaspoon sea salt, plus more to taste
  • 3 tablespoons vegetable oil
  • 2 medium carrots, finely diced (about 1 cup)
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 8 ounces diced ham, (about 1½ cups)
  • 4 cups cooked white rice, preferably day-old
  • ¾ cup frozen peas, thawed
  • 4 green onions, white and green parts, chopped
  • 2 tablespoons soy sauce

Method

  1. In a small bowl, whisk together the eggs, ½ teaspoon of the sesame oil, ½ teaspoon of the coconut aminos, and the salt.
  2. Heat 1 tablespoon of the vegetable oil and 1 teaspoon of the sesame oil in a large skillet or wok over medium-high heat. Once the oil is glistening, add the carrots and cook, stirring, until slightly softened, about 3 minutes. Stir in the onions and cook, stirring, until tender, about another 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Transfer the vegetables to a plate. 
  3. Add ½ teaspoon of the sesame oil and ½ tablespoon of the vegetable oil to the skillet. Once the oil is glistening, add the ham and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to the plate with the vegetables. 
  4. Add ½ tablespoon of vegetable oil to the same skillet. Once the oil is glistening, add the egg mixture and cook, scrambling, until just set, about 2 minutes. Transfer the eggs to the plate with the vegetables.
  5. Add the remaining 1 tablespoon vegetable oil and remaining ½ teaspoon sesame oil to the skillet. Once the oil is glistening, add the rice and toss to coat. Spread the rice evenly on the bottom of the pan. Cook, undisturbed, until the rice begins to crisp on the bottom, 2 to 3 minutes. Stir the rice once, then continue to cook, undisturbed, until slightly crispy, another 2 to 3 minutes. Repeat two more times.
  6. Reduce the heat to medium. Add the ham, vegetable, and egg mixture to the skillet. Add the peas, green onions, remaining coconut aminos, and soy sauce and cook, stirring, until combined and warmed through, about 3 minutes. Taste and season with salt.

Notes

We use day-old cooked rice here because it produces a much better texture than fresh rice, which can get soggy when fried. If you’re using freshly made cooked rice, spread it out on a baking sheet to cool as much as possible before adding to the skillet.