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I love making fried rice at home. As a child, my mom and sister often made fried rice for family meals, and over the years I kept experimenting until I developed a version that I think rivals takeout. This easy recipe uses leftover ham and is comforting, flavorful, and quick to throw together. The recipe below includes the secret ingredient that makes the texture and flavor sing.
One Easter my partner Curtis insisted we have ham, even though I had avoided pork for many years. He came home with a nine-pound ham — the smallest one available — and we ended up with ham for days. That abundance pushed me to transform the leftovers into several different meals, and this ham fried rice quickly became a favorite. Curtis claims the ham is what makes it so good, but I’m convinced the secret ingredient seals the deal.
If you can, use rice that was cooked the day before and refrigerated overnight — that gives the best texture. On the rare occasion I didn’t have day-old rice, I still made it work: I cooked the rice in the morning, spread it on a baking dish to cool, stirred it a few times, let it rest for about 30 minutes, then refrigerated it until I was ready to fry. That extra step helps avoid mushy fried rice.
Start by cooking the eggs. I treat them like an omelet: heat a tablespoon of oil, pour in beaten eggs, let them set, flip briefly, then remove and slice into strips. Set the eggs aside while you work on the rice. For the rice, heat more oil in a wok or large skillet, add the cold rice, and break up any clumps. Mix in soy sauce and sesame oil so every grain is coated, then increase the heat to medium-high and cook the rice for several minutes to heat through and develop a slight toasty flavor.
Next, add the diced ham and frozen vegetables like peas and corn. You can easily swap or add vegetables — carrots, bell peppers, or broccoli all work well. Cook everything together for a few minutes so the flavors meld. Then, lower the heat and add the secret ingredient: two tablespoons of unsalted butter. Stir until melted and fully incorporated. The butter adds a silky richness and a subtle toasty note that lifts the whole dish.
Return the cooked egg strips to the pan, add sliced green onions, adjust salt and pepper to taste, and give everything a gentle toss. The ham in this version still has a hint of the sugary glaze from the original roast, which adds a pleasant sweetness that contrasts nicely with the soy sauce and butter. Serve immediately—this fried rice is best hot and fresh, although leftovers reheat well and remain satisfying.
Secret Ingredient Ham Fried Rice Recipe
Day-old rice yields the best texture for fried rice. If you need to make the rice the same day, cool it thoroughly before frying. This recipe is easily adapted: omit the ham or substitute crispy tofu to make it vegetarian, or use shrimp or chicken instead.
Details
- Prep time: 10 minutes
- Cook time: 25 minutes
- Servings: 4 to 6
Ingredients
- 3 cups uncooked Jasmine rice, cooked (preferably the day before)
- 3 tablespoons grapeseed oil, divided
- 3 eggs, beaten
- 2 teaspoons sesame oil
- 3 tablespoons soy sauce
- 1 cup diced cooked ham
- 3/4 cup frozen corn
- 1/3 cup frozen peas
- 2 tablespoons unsalted butter
- 2 green onions, thinly sliced
- Salt and pepper to taste
Instructions
- Cook the rice ahead of time. If you must make it the same day, spread the hot rice on a 9×13 baking dish or sheet to cool, stirring and spreading it a few times. Refrigerate for at least 30 to 60 minutes.
- Heat 1 tablespoon grapeseed oil in a wok or large skillet over medium heat for about 3 minutes. Pour in the beaten eggs and let them set for 2 to 3 minutes, flip briefly and cook for another minute. Remove from the skillet, let cool slightly, then slice into strips and set aside.
- Add 2 tablespoons grapeseed oil to the wok, then add the cold rice and cook for about 2 minutes. Stir in the soy sauce and sesame oil, mixing thoroughly. Season with a little salt and pepper. Increase heat to medium-high and cook for 5 to 8 minutes, stirring occasionally, until the rice is hot and slightly toasted.
- Add the diced ham, corn, and peas, and cook for another 3 to 4 minutes, stirring so everything heats evenly.
- Reduce the heat and add the butter, stirring until it melts and coats the rice. Add the sliced eggs and green onions, toss gently, and adjust seasoning with salt and pepper. Serve immediately.
Curtis absolutely loved this fried rice, and we’ve made it many times since. It’s forgiving, easy to customize, and a great way to transform leftover ham into a fresh, satisfying meal. Enjoy sharing it with your family!
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