Fried Rice with Ham Recipe

Cooked rice: Preferably day-old, as it has a firmer texture that holds up better when fried.

Ham: Diced into small pieces, it adds a savory and slightly salty flavor to the dish.

Soy sauce: Provides a rich umami taste and helps to season the rice.

Vegetable oil: Used for frying the ingredients and ensuring they don't stick to the wok.

Eggs: Beaten and scrambled, they add protein and a fluffy texture to the fried rice.

Peas and carrots: Thawed frozen vegetables that add color, sweetness, and nutritional value.

Garlic: Minced and cooked until fragrant, it infuses the dish with a robust flavor.

Green onion: Sliced and used as a garnish, adding a fresh and slightly sharp taste.

When making fried rice, it's essential to use day-old cooked rice because it has a firmer texture and less moisture, which helps prevent the dish from becoming mushy. If you don't have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate it for at least 30 minutes to dry it out slightly.

• cooked rice - Substitute with quinoa: Quinoa is a high-protein grain that can provide a similar texture and absorb flavors well.

• diced ham - Substitute with diced chicken: Chicken is a lean protein that can easily replace ham and provide a similar savory flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients in fried rice.

• beaten eggs - Substitute with tofu scramble: Tofu scramble can mimic the texture of eggs and is a good vegan alternative.

• frozen peas and carrots - Substitute with fresh bell peppers and corn: Fresh vegetables can add a different but equally vibrant color and crunch.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor if fresh garlic is not available.

• green onion - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish similarly to green onions.

• Allow the fried rice to cool completely before storing. This helps prevent condensation, which can make the rice soggy.
• Transfer the fried rice into an airtight container. Make sure to use a container that seals well to maintain freshness.
• Label the container with the date you made the fried rice. This helps you keep track of how long it has been stored.
• Store the container in the refrigerator if you plan to consume the fried rice within 3-4 days. This ensures that the ham and vegetables remain safe to eat.
• For longer storage, place the fried rice in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the freezer container with the date and contents. Fried rice can be stored in the freezer for up to 3 months.
• When ready to reheat, thaw the fried rice in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat the fried rice in a skillet or wok over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking.
• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.
• Garnish with fresh green onions after reheating to add a burst of freshness and color.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Once the oil is hot, add the leftover fried rice with ham.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the rice is thoroughly heated and slightly crispy.

• Microwave Method:

  1. Place the fried rice with ham in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the fried rice with ham evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the rice from drying out.
  4. Bake for about 15-20 minutes, stirring halfway through, until the rice is hot.

• Steamer Method:

  1. Place the fried rice with ham in a heatproof bowl or dish.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl of rice in the steamer basket.
  4. Cover and steam for about 5-10 minutes, or until the rice is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the fried rice with ham in a single layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the rice is hot and slightly crispy.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for dicing the ham and slicing the green onions.

• Cutting board: A surface to safely chop and prepare ingredients.

• Measuring cups: Used to measure out the rice, ham, and vegetables accurately.

• Measuring spoons: Necessary for measuring the soy sauce and vegetable oil.

• Mixing bowl: Handy for beating the eggs before adding them to the wok.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

• Serving spoon: For serving the finished fried rice onto plates.

Use pre-cooked rice: Day-old rice works best for fried rice, saving you the time of cooking it fresh.

Pre-dice ingredients: Have your ham, garlic, and green onions pre-diced to streamline the cooking process.

Frozen vegetables: Using frozen peas and carrots eliminates the need for washing, peeling, and chopping.

One-pan method: Cooking everything in a single wok reduces cleanup time.

Quick scramble: Scramble the eggs directly in the wok to save on extra dishes.