Fried Rice with Ham Recipe

Rice: Preferably day-old, as it has a firmer texture that holds up well when fried.

Ham: Diced into small pieces for even distribution throughout the dish.

Eggs: Beaten and scrambled to add protein and richness.

Peas and carrots: Frozen, for convenience and a quick addition of vegetables.

Soy sauce: Adds a savory, umami flavor that ties the dish together.

Vegetable oil: Used for cooking and scrambling the eggs.

Garlic: Minced, to add a fragrant aroma and depth of flavor.

Green onions: Sliced, for a fresh and slightly pungent garnish.

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

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great source of protein and fiber.

• diced ham - Substitute with diced chicken: Chicken is a leaner protein and can easily take on the flavors of the dish.

• beaten eggs - Substitute with tofu scramble: Tofu scramble mimics the texture of eggs and is a great vegan alternative.

• frozen peas and carrots - Substitute with frozen mixed vegetables: Mixed vegetables add variety and can include additional nutrients.

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

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the dish well.

• minced garlic - Substitute with garlic powder: Garlic powder is a convenient alternative that still provides a strong garlic flavor.

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

• Allow the fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or resealable plastic bags. Make sure to remove as much air as possible to maintain freshness.
• Label the containers or bags with the date to keep track of storage time.
• Store the fried rice in the refrigerator for up to 4-5 days. This ensures the ham and vegetables remain safe to eat.
• For longer storage, place the fried rice in the freezer. It can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to reheat, thaw the fried rice in the refrigerator overnight if frozen.
• Reheat the fried rice in a wok or large skillet over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking.
• Alternatively, reheat in the microwave. Place the fried rice 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 before serving to add a burst of freshness.

• 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. Add the leftover fried rice with ham to the skillet, breaking up any clumps.
  4. Stir frequently to ensure even heating, cooking for about 5-7 minutes until the rice is hot 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 with a small vent.
  4. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.

• 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 drying out.
  4. Bake for about 15-20 minutes, stirring halfway through, until the rice is heated through.

• Steamer Method:

  1. Place the fried rice with ham in a heatproof dish that fits inside your steamer.
  2. Fill the steamer with water and bring it to a boil.
  3. Place the dish in the steamer, cover, and steam for about 5-10 minutes until the rice is hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the fried rice with ham in an even layer in the air fryer basket.
  3. Cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Wok: A deep, round-bottomed cooking pan that is 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 sturdy surface to safely chop and prepare ingredients.

• Measuring cups: Used to measure out the rice, ham, and frozen peas and carrots accurately.

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

• Mixing bowl: Useful for beating the eggs before scrambling them in the wok.

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

• Serving spoon: Ideal for serving the finished fried rice hot from the wok.

Use pre-cooked ham: Save time by using pre-cooked ham instead of cooking it from scratch.

Frozen vegetables: Opt for frozen peas and carrots to skip the washing and chopping.

Day-old rice: Use day-old cooked rice as it absorbs flavors better and saves cooking time.

Prep ingredients ahead: Dice the ham and mince the garlic in advance to streamline the cooking process.

One-pan method: Cook everything in one wok to minimize cleanup time.