Recipes · Cooking tips · Techniques

Ham Fried Rice

Ham Fried Rice

I made a big pot of white rice to go with some Italian sausage lentil soup the other night, but the lentils were so good on their own nobody wanted rice. So, in the spirit of “waste not, want not” I made ham fried rice. This is the perfect meal to use up leftover white rice. Not to mention that open pack of bacon, and the eggs you bought a few weeks ago. Actually, most of the ingredients needed for this meal are probably sitting in your fridge already. It’s really easy to make and super good. If you find yourself with leftover rice again, try this bacon & eggs fried rice, or go all out with this special fried rice. Enjoy!

 

Ingredients

2-3 Slices Bacon, cut into ½ inch pieces

4 Large Eggs

1 Garlic Clove, minced or grated

½ tsp. Fresh Ginger, minced or grated (use powdered, if fresh is not available)

4 cups Cooked White Rice

12 oz. Cooked Ham Steak, diced (use low sodium ham, if available)

2 cups Frozen Mixed Vegetables, defrosted and drained

3 tbsp. Green Onion, finely chopped

¼ cup plus 2 tbsp. Low-Sodium Soy Sauce

 

Cook’s Notes

  • Don’t add salt to the fried rice. Use low-sodium soy sauce and use as many low-sodium ingredients as possible so the fried rice isn’t too salty.

 

  • Things move quickly in this recipe. Prepare all of the components of the fried rice and have them ready to go. Once you start, there’s no time to stop and chop or slice something. Getting everything ready to go will ensure nothing burns.

 

  • For the best fried rice, use cold rice. Refrigerate the rice until completely cold and firm, or use leftover rice.

 

If you’re making the white rice and not using leftovers

Ingredients

2 cups Water

1 cup long grain uncooked rice

1 tsp. Kosher Salt

 

Bring the water to a boil over high heat. When the water is boiling vigorously, add the rice and 1 tsp. of salt, stir. Lower the heat to medium and boil, uncovered, until most of the water has cooked out and you can see the rice on the surface, approximately 5-7 minutes. Stir the rice, lower the heat to low and cover. Cook the rice on low for about 25 minutes until done. Uncover the rice, fluff with a fork and set aside. Once it has cooled some, refrigerate, if desired.

 

Prep Work

Dice the ham

 

Cut or chop the bacon into ½ inch pieces. Using kitchen shears makes this really easy, plus you don’t have to wash the cutting board. Just cut the bacon right into a small bowl and you’re ready to go.

Uncooked bacon strips being cut into half inch pieces with scissors over a small clear bowl.

 

By the way, scissors are the way to go with the green onions too. Grab a few, cut them in half arrange them so they’re even on one end, and cut away, really easy!

A small bunch of green onions being snipped into small pieces over a clear bowl

Make the bacon

Cook the bacon in a large, deep, non-stick skillet or wok, over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pan using a slotted spoon. Drain all but 1-2 tbsp. of the bacon drippings from the large skillet; and reserve about 1 tsp. for the eggs. Take the skillet off the heat until you’re ready to make the fried rice.

 

Make the eggs

Scramble the eggs in a medium bowl. Add about 1 tsp. of the bacon drippings to a small, non-stick skillet. Cook the eggs until cooked through, scrambling as you go. Remove the eggs from the heat and reserve for later.

 

Defrost the vegetables

Cook the vegetables to package directions, but use only half the time. You basically just want to defrost them; they will finish cooking with the fried rice. Make sure to drain all the water from the vegetables before adding to the stir fry. Here’s what I do: I drain the vegetables and turn off the heat. Then, I add the vegetables back to the pan and place it over the residual heat on the burner. I stir constantly for a minute or two until the vegetables are dry. Works like a charm!

 

Make the fried rice

Place the large skillet/wok back over medium to medium-high heat. When the bacon grease is hot, but not smoking, add diced ham and cook 2-3 minutes, stirring frequently. Add the garlic and ginger, stir and cook for 30 seconds or so. Add the mixed vegetables and cook for 1-2 minutes, stirring frequently.

 

Lower the heat to medium and add the rice. Cook the rice, stirring constantly, until it warms up and starts to steam. Add the ¼ cup of soy sauce and continue stirring until the rice is coated. Add the eggs and keep stirring, add another 1 or 2 tablespoons of the soy sauce to get everything completely coated. Lastly stir in the bacon and green onions and lower the heat to low. Cover the skillet and let the ham fried rice sit for 5-10 minutes so all the flavors come together.

 

Serves 6

 

Ham Fried Rice
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Ham Fried Rice

Ham fried rice is the perfect meal to use up leftover white rice. Not to mention that open pack of bacon, and the eggs you bought a few weeks ago. It’s really easy to make and super good.
Prep Time15 mins
Cook Time30 mins
making the white rice30 mins
Total Time45 mins
Course: Main Course
Cuisine: Asian
Keyword: fried rice
Servings: 6
Calories: 329kcal

Ingredients

  • 2-3 Slices Bacon cut into ½ inch pieces
  • 4 Large Eggs
  • 1 Garlic Clove minced or grated
  • ½ tsp. Fresh Ginger minced or grated (use powdered, if fresh is not available)
  • 4 cups Cooked White Rice
  • 12 oz. Cooked Ham Steak diced (use low sodium ham, if available)
  • 2 cups Frozen Mixed Vegetables defrosted and drained
  • 3 tbsp. Green Onion finely chopped
  • ¼ cup plus 2 tbsp. Low-Sodium Soy Sauce

If you’re making the white rice and not using leftovers

  • 2 cups Water
  • 1 cup long grain uncooked rice
  • 1 tsp. Kosher Salt

Instructions

If you’re making the white rice and not using leftovers

  • Bring the water to a boil over high heat. When the water is boiling vigorously, add the rice and 1 tsp. of salt, stir. Lower the heat to medium and boil, uncovered, until most of the water has cooked out and you can see the rice on the surface, approximately 5-7 minutes. Stir the rice, lower the heat to low and cover. Cook the rice on low for about 25 minutes until done. Uncover the rice, fluff with a fork and set aside. Once it has cooled some, refrigerate, if desired.

Prep Work

  • Dice the ham
  • Cut or chop the bacon into ½ inch pieces.
  • Cut the green onions into small pieces.

Make the bacon

  • Cook the bacon in a large, deep, non-stick skillet or wok, over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pan using a slotted spoon. Drain all but 1-2 tbsp. of the bacon drippings from the large skillet; and reserve about 1 tsp. for the eggs. Take the skillet off the heat until you’re ready to make the fried rice.

Make the eggs

  • Scramble the eggs in a medium bowl. Add about 1 tsp. of the bacon drippings to a small, non-stick skillet. Cook the eggs until cooked through, scrambling as you go. Remove the eggs from the heat and reserve for later.

Defrost the vegetables

  • Cook the vegetables to package directions, but use only half the time. You basically just want to defrost them; they will finish cooking with the fried rice. Make sure to drain all the water from the vegetables before adding to the stir fry.

Make the fried rice

  • Place the large skillet/wok back over medium to medium-high heat. When the bacon grease is hot, but not smoking, add diced ham and cook 2-3 minutes, stirring frequently.
  • Add the garlic and ginger, stir and cook for 30 seconds.
  • Add the mixed vegetables and cook for 1-2 minutes, stirring frequently.
  • Lower the heat to medium and add the rice. Cook the rice, stirring constantly, until it warms up and starts to steam. 
  • Add the ¼ cup of soy sauce and continue stirring until the rice is coated. Add the eggs and keep stirring, add another 1 or 2 tablespoons of the soy sauce to get everything completely coated.
  • Lastly stir in the bacon and green onions and lower the heat to low. Cover the skillet and let the ham fried rice sit for 5-10 minutes so all the flavors come together.

Notes

  • Don’t add salt to the fried rice. Use low-sodium soy sauce and use as many low-sodium ingredients as possible so the fried rice isn’t too salty.
  • Things move quickly in this recipe. Prepare all of the components of the fried rice and have them ready to go. Once you start, there’s no time to stop and chop or slice something. Getting everything ready to go will ensure nothing burns.
  • For the best fried rice, use cold rice. Refrigerate the rice until completely cold and firm, or use leftover rice.

Nutrition

Calories: 329kcal | Carbohydrates: 40g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 139mg | Sodium: 1364mg | Potassium: 453mg | Fiber: 3g | Vitamin A: 3315IU | Vitamin C: 26.2mg | Calcium: 52mg | Iron: 2.3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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