Easy Leftover Ham Fried Rice

A close-up view of a fork being held over a white bowl filled with a serving of leftover ham fried rice with a colorful napkin underneath the bowl.

Course: Entree

Cuisine: Chinese / American

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 402kcal

Author: Kris Longwell

Transform your holiday leftovers into a vibrant, restaurant-quality meal with this savory and satisfying fried rice. Featuring crispy diced ham, fresh-chopped carrots, and aromatic ginger and garlic, this one-pan dinner offers a delicious "flavor reset" that is both quick to prepare and incredibly comforting.

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Equipment

Wok or large sturdy skillet

Ingredients

4 cups steamed white rice day-old, cooked (2 cups uncooked)
3 tablespoon peanut oil or vegetable, divided
2 cups ham cubed
1 cup onion chopped
1 cup carrots chopped
3 cloves garlic minced
1 tablespoon ginger fresh, minced
3 tablespoon soy sauce
1 tablespoon sesame seed oil
1 tablespoon oyster sauce
½ cup sweet peas frozen (okay if not thawed)
3 bunches scallions chopped, divided
3 large eggs lightly beaten

Instructions

Do Ahead - Make the Rice

Prepare the rice and spread it out on a baking pan to dry out. Do this the day before, if possible (see NOTES).
4 cups steamed white rice

Make the Fried Rice

Heat 1 tablespoon of the oil in a wok (or skillet) over high heat until shimmering. Add the ham and fry until they become slightly crispy and charred in some places, about 4 minutes. Stirring often. Set aside.
3 tablespoon peanut oil, 2 cups ham
Add another tbps of oil and add the onions and carrots. Stir-fry for another 3 to 4 minutes, until starting to soften. Stir in the garlic and ginger and stir-fry for another 30 seconds.
1 cup onion, 1 cup carrots, 3 cloves garlic, 1 tablespoon ginger
Add the final tablespoon of oil and stir in the rice. Stir to fully coat.
Stir in the crispy ham cubes.
In a small bowl, mix the soy sauce, sesame oil, and oyster sauce. Stir in the sauce and stir-fry for about 1 minute.
3 tablespoon soy sauce, 1 tablespoon sesame seed oil, 1 tablespoon oyster sauce
Stir in the peas and half of the scallions. Cook, stirring often, for 1 minute.
½ cup sweet peas, 3 bunches scallions
Push the fried rice to one side of the wok (or skillet) and add the beaten eggs to the open spot. Let the eggs cook for about 1 minute, and then stir them to help them scramble. Stir the egg ribbons into the fried rice.
3 large eggs
Serve at once with the remaining chopped scallions for garnish.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

The Rice Secret: For the best texture, always use cold, day-old Jasmine rice. Freshly cooked rice is too moist and will turn gummy in the pan; if you must use fresh rice, spread it on a baking sheet and chill it in the freezer for 15 minutes to dry out the grains before frying.
Watch the Salt: Between the salty holiday ham, soy sauce, and oyster sauce, you likely won't need to add any extra salt. Always taste the finished dish before seasoning further.
Prep Ahead: Stir-frying happens very quickly once the pan is hot. Have your ham, vegetables, and sauces prepped and ready to go next to the stove before you begin cooking.
High Heat: Don't be afraid to turn up the heat! Using a high flame helps "toast" the rice and caramelize the ham, giving the dish its signature smoky, restaurant-style flavor.

Nutrition