Why You’ll Want to Make This
I don’t know what they put in Chinese takeout that makes it taste so good, but this fried rice comes pretty close—and you can make it right at home! It’s loaded with flavor, super versatile, and the perfect way to use up leftovers.
- Tastes just like your favorite takeout (maybe even better!)
- Ready in about 25 minutes
- A great way to use leftover rice and ham
- Easily adaptable with whatever veggies or proteins you have on hand
- Makes a big batch—perfect for meal prep or feeding a crowd
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
Leftover Ham Fried Rice
Fried rice tossed with soy sauce, scrambled eggs, diced ham and veggies. Even better than take-out!
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Servings: 6 -8 servings
Calories: 317kcal
Ingredients
- 3 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- 1/2 teaspoon red chili flakes
- 2 large eggs
- 1 cup diced cooked ham
- 1/2 large red or green bell pepper diced
- 1/2 onion diced
- 1 cup frozen peas
- 4 cups cooked rice
- 1/4 cup soy sauce
- 3-4 green onions sliced
Instructions
- Heat a small, non-stick skillet over medium-high heat.
- In a small bowl, whisk the 2 large eggs. Add eggs to skillet and cook, stirring frequently, for about 2 minutes. Remove scrambled eggs from skillet; chop and set aside.
- Meanwhile, heat3 tablespoons vegetable oil and 1 teaspoon sesame oil in a skillet or wok over medium-high heat. Add1/2 teaspoon red chili flakes and 3 cloves garlic and sauté for 2 minutes. Add 1 cup diced cooked ham, and stir-fry 1 to 2 minutes or until golden.
- Add 1/2 large red or green bell pepper, dice and 1/2 onion, diced; stir-fry another 5 minutes. Stir in 1 cup frozen peas, 4 cups cooked rice and 1/4 cup soy sauce.
- Cook and additional 3 to 4 minutes or until thoroughly heated. Stir in reserved egg, and sprinkle with 3-4 green onions, sliced.
Nutrition
Calories: 317kcal | Carbohydrates: 36g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 845mg | Potassium: 263mg | Fiber: 2g | Sugar: 3g | Vitamin A: 684IU | Vitamin C: 25mg | Calcium: 39mg | Iron: 1mg
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Recipe Tips
After making this more times than I can count, here’s what I’ve learned:
- Prep everything first: Fried rice comes together quickly, so have your veggies chopped and ready before you start cooking.
- Use high heat: A hot skillet or wok helps everything cook fast and gives the rice those little crispy bits.
- Don’t overcrowd the pan: If you’re doubling the recipe, cook in batches to keep everything from steaming instead of frying.
- Taste and adjust: Depending on your soy sauce and ham, you might want to add a little more soy sauce or a splash of rice vinegar for brightness.
Leftovers & Reheating
This makes a big batch (just like takeout!), and the leftovers are just as tasty the next day.
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm it up in a skillet over medium heat with a splash of water or soy sauce to keep it from drying out. The microwave works too, but the skillet brings back the crispy bits!
Make It Your Own
This recipe is super flexible! Here are a few ideas to change things up:
- Protein Swaps: Try leftover pulled pork, rotisserie chicken, or even shrimp.
- Vegetarian: Skip the meat and add more veggies or scrambled tofu.
- Add Some Crunch: Toss in bean sprouts or chopped water chestnuts just before serving.
- Top It Off: A drizzle of sriracha or a fried egg on top makes it extra special.
9 comments
Anonymous
We liked this, but would recommend leaving the red pepper flakes out unless you really like it spicy. I put less than it called for, and we like spicy food, but didn’t like our rice spicy.
Christy
i think the flavor you are missing is msg…but not sure. this looks really delicious and fried rice is my hubs absolute favorite…i am going to make this–this week