Fried Rice with Ham Recipe

Rice: Use cooked rice that has been cooled, preferably leftover from the day before, as it helps achieve the best texture.

Ham: Diced ham adds a savory and slightly salty flavor to the dish, complementing the other ingredients.

Peas and Carrots: These frozen vegetables bring color and a touch of sweetness, balancing the savory elements.

Eggs: Beaten eggs are scrambled into the rice, adding protein and a creamy texture.

Soy sauce: This provides a rich, salty flavor that enhances the overall taste of the fried rice.

Vegetable oil: Used for cooking, it helps to fry the ingredients evenly without adding any strong flavors.

Garlic: Minced garlic infuses the dish with a fragrant aroma and depth of flavor.

Onion: Chopped onion adds a subtle sweetness and enhances the overall flavor profile.

To achieve the perfect texture for your fried rice, make sure the cooked rice is cold before adding it to the pan. Using cold rice helps prevent it from becoming mushy and allows each grain to fry up nicely. If you don't have leftover rice, spread freshly cooked rice on a baking sheet and refrigerate it for at least 30 minutes before using.

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great source of protein, making it a nutritious alternative.

• cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb option that mimics the texture of rice while adding extra vegetables to the dish.

• diced ham - Substitute with diced chicken: Chicken offers a lean protein option and can be seasoned to mimic the savory flavor of ham.

• diced ham - Substitute with tofu: Tofu is a versatile plant-based protein that can absorb flavors well, making it a suitable substitute for ham.

• frozen peas and carrots - Substitute with fresh bell peppers and corn: Bell peppers and corn add a sweet and crunchy texture, providing a colorful and fresh alternative.

• frozen peas and carrots - Substitute with broccoli and edamame: Broccoli and edamame offer a nutrient-rich substitute with a similar bite and color.

• eggs - Substitute with silken tofu: Silken tofu can be blended to create a similar texture to scrambled eggs, suitable for a vegan option.

• eggs - Substitute with chickpea flour batter: A batter made from chickpea flour can mimic the binding properties of eggs while adding a nutty flavor.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• vegetable oil - Substitute with olive oil: Olive oil is a heart-healthy alternative that can be used for frying with a mild flavor.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty aroma and flavor, enhancing the overall taste of the fried rice.

• garlic - Substitute with garlic powder: Garlic powder provides a similar flavor profile and is convenient when fresh garlic is unavailable.

• garlic - Substitute with shallots: Shallots offer a milder garlic flavor with a hint of sweetness, adding depth to the dish.

• onion - Substitute with leeks: Leeks provide a milder onion flavor and a subtle sweetness, making them a suitable alternative.

• onion - Substitute with green onions: Green onions add a fresh and mild onion flavor, along with a pop of color.

• Allow the fried rice to cool completely before storing. This prevents condensation from forming, which can make the rice soggy.

• Transfer the cooled fried rice into an airtight container. This helps maintain its flavor and prevents it from absorbing other odors in the fridge.

• Store the container in the refrigerator if you plan to enjoy the fried rice within 3 to 4 days. This keeps it fresh and safe to eat.

• For longer storage, consider freezing the fried rice. Portion it into freezer-safe bags or containers, ensuring you leave some space for expansion.

• Label the containers with the date of preparation. This helps you keep track of how long the fried rice has been stored.

• When ready to eat, thaw the fried rice in the refrigerator overnight if frozen. This gradual thawing helps retain its texture and flavor.

• Reheat the fried rice in a pan over medium heat, adding a splash of soy sauce or a bit of vegetable oil to refresh its taste and moisture.

• Stir occasionally to ensure even heating and prevent sticking. This brings back the delightful aroma and taste of freshly cooked fried rice.

• Alternatively, use a microwave to reheat. Cover the fried rice with a damp paper towel to maintain moisture, and heat in short intervals, stirring in between.

• Enjoy your reheated fried rice with a sprinkle of fresh green onions or a dash of sesame oil for an added burst of flavor.

• microwave method: place your leftover fried rice in a microwave-safe dish. Add a splash of water or soy sauce to help rehydrate the rice. Cover with a microwave-safe lid or damp paper towel to trap steam. Heat on medium power for 1-2 minutes, stirring halfway through, until the rice is heated evenly.

• stovetop method: heat a non-stick pan over medium heat and add a small amount of vegetable oil. Once the oil is hot, add the leftover fried rice. Stir frequently to prevent sticking and ensure even heating. If the rice seems dry, add a little water or soy sauce to moisten it. Cook for about 5-7 minutes until thoroughly heated.

• oven method: preheat your oven to 350°F (175°C). Spread the fried rice evenly in an oven-safe dish. Cover with aluminum foil to keep the moisture in. Bake for about 15-20 minutes, stirring halfway through, until the rice is hot throughout.

• steamer method: place the fried rice in a heatproof dish that fits into your steamer. Add a little water or soy sauce to the rice to help with moisture. Steam for about 5-10 minutes until the rice is heated through, stirring occasionally to ensure even heating.

• Large pan: A wide and deep cooking vessel used to heat the oil and cook all the ingredients together.

• Spatula: A flat tool used for stirring and scrambling the eggs, as well as mixing the rice and other ingredients.

• Knife: A sharp tool used for chopping the onion and dicing the ham.

• Cutting board: A flat surface used to safely chop and dice ingredients like onion and ham.

• Measuring cups: Used to measure the cooked rice and diced ham accurately.

• Measuring spoons: Used to measure the soy sauce and vegetable oil precisely.

• Mixing bowl: A bowl used to beat the eggs before adding them to the pan.

• Garlic press: An optional tool to easily mince the garlic cloves.

Prep ingredients ahead: Chop onion, garlic, and ham in advance. Store them in airtight containers in the fridge.

Use leftover rice: Cook extra rice the day before. Cold rice works best for fried rice.

Frozen veggies: Keep a bag of frozen peas and carrots in the freezer. No need to thaw before cooking.

One-pan method: Use a large pan to cook everything. This minimizes cleanup time.

Quick seasoning: Mix soy sauce with a pinch of salt and pepper beforehand for easy seasoning.