Recipe

Ham Fried Rice

A fast leftover-ham skillet with crisp rice, peas, carrots, soy sauce, and sesame oil, plus an optional scrambled egg moment.

By Matt Campbell

•

4.8

A steaming skillet of ham fried rice with diced ham, peas, carrots, and green onions, photographed on a wooden kitchen counter with a spoon resting nearby

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If you've got leftover ham and a container of cold rice hanging out in the fridge, you're about 12 minutes away from a dinner that feels suspiciously competent. This ham fried rice is the kind of low-drama skillet meal I love: crisp edges, salty little ham nuggets, sweet peas and carrots, and that tiny finish of sesame oil that makes you pause mid-bite like, “Okay, wow.”

The real secret isn't fancy sauce. It's heat and timing. We crank the pan, keep the rice dry and cold, and let it fry instead of steam. If you want to make it extra cozy, do the optional egg situation too, because eggs plus rice equals comfort you can eat with a fork straight from the pan.

Diced leftover ham on a cutting board with a chef's knife and a small bowl of peas and carrots nearby in a home kitchen

Why It Works

No mushy rice: cold, dry rice plus a properly heated skillet gives you those crisp, toasty bits instead of gummy clumps.
Fast flavor build: ham browns first for extra savory edges, then garlic and scallions wake everything up.
Weeknight flexible: works with holiday ham, deli ham, or even a mix of both. Use frozen veg, fresh, or whatever you've got.
Balanced seasoning: soy sauce for salt and depth, sesame oil at the end for aroma, and a touch of vinegar or lime if you want it bright.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool fried rice quickly, then store in an airtight container for up to 4 days.
Freeze: Freeze in flat portions for up to 2 months. Thaw overnight in the fridge for best texture.
Reheat (best method): A hot skillet over medium-high with a small splash of water or broth. Stir, then let it sit 30 to 60 seconds to re-crisp.
Reheat (microwave): Cover loosely and heat in bursts, stirring in between. Add a teaspoon of water to prevent dry spots.

Food safety note: Fried rice is safest when cooled and refrigerated promptly, then reheated until steaming hot.

Common Questions

Why does my fried rice turn out mushy?

Usually it is one of three things: the rice is warm, the pan is not hot enough, or there is too much liquid (soy sauce dumped straight onto the rice). Use cold day-old rice, preheat the pan until it is properly hot, and drizzle soy sauce around the sides of the skillet so it sizzles and reduces instead of soaking in.

What kind of rice is best?

Long-grain white rice is the classic for separate grains. Jasmine rice is great too. Brown rice works, but it needs a little more oil and a longer fry time for good texture.

Can I use freshly cooked rice?

You can, but it is harder to avoid softness. If you're in a pinch, spread hot rice on a baking sheet and chill it in the fridge for 20 to 30 minutes to dry it out fast.

What ham should I use?

Leftover holiday ham is perfect. Deli ham works too, just dice it thick enough to brown. If it's very salty, go lighter on soy sauce at first.

How do I add egg without overcooking it?

Push the rice to one side, add a little oil, scramble the eggs in the empty space until just set, then fold them through at the end. Or cook the eggs first and set aside.

Close-up photo of ham fried rice in a skillet with soft scrambled egg pieces mixed throughout and sliced green onions on top

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large wok or 12-inch skillet (cast iron or stainless is great)
Spatula or wooden spoon
Small bowl for sauce
Knife and cutting board

After holidays, my fridge always looks like a museum exhibit called “Bits of Ham, Various.” This is my favorite way to turn those odds and ends into something that doesn't feel like leftovers. I like to cook it a little louder than necessary, hot pan, quick moves, and a tiny moment of chaos when I realize I forgot to thaw the peas. It still works. That's the beauty of fried rice. Taste as you go, keep it moving, and let the skillet do the heavy lifting.

Ham Fried Rice

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 4 servings

Ingredients

3 cups cold cooked rice (day-old is ideal)
1 1/2 cups diced cooked ham (holiday ham or thick-cut deli ham)
1 cup frozen peas and carrots (no need to thaw)
3 green onions, sliced (whites and greens separated)
2 garlic cloves, minced
2 tablespoons neutral oil (canola, avocado, or vegetable), plus more as needed
2 to 3 tablespoons low-sodium soy sauce (add to taste)
1 teaspoon toasted sesame oil (finish, do not fry with it)
1/2 teaspoon sugar or honey (optional, helps balance salty ham)
1 tablespoon butter (optional, for extra cozy richness)
1 to 2 teaspoons rice vinegar or lime juice (optional, for brightness)
2 large eggs (optional)
Black pepper, to taste

Optional add-ins: sriracha, chili crisp, diced onion, leftover roasted veggies, pineapple, or a handful of shredded cabbage for crunch.

Instructions

Prep the rice. Break up any clumps with your fingers. Cold rice should feel dry and separate. If it's very packed, toss it with 1 teaspoon oil to help it loosen.
Mix your quick sauce. In a small bowl, stir together soy sauce and sugar or honey (if using). Save the sesame oil for the finish so it stays toasty and fragrant.
Heat the pan properly. Place a large wok or skillet over medium-high heat for 2 to 3 minutes. You want it hot enough that a drop of water sizzles and disappears quickly. This is the anti-mushy step.
Brown the ham. Add 1 tablespoon neutral oil, then add diced ham. Stir, then let it sit in contact with the pan for 30 to 60 seconds at a time to develop browned edges. Cook about 2 to 3 minutes total.
Optional egg method (best texture). Push ham to one side. Add a small splash of oil to the empty side and crack in the eggs. Scramble until just set, then mix them in with the ham.
Add aromatics and veg. Add the green onion whites and garlic. Stir 20 to 30 seconds until fragrant, then add peas and carrots. Cook 1 to 2 minutes, just to heat through. Let the pan come back up to a strong sizzle before you add the rice, since frozen veg can cool things down.
Fry the rice. Add the cold rice and the optional butter. Press and spread it out in the pan. Let it fry undisturbed for 45 to 60 seconds, then stir and repeat once or twice. This is how you get those crisp edges.
Season without soaking. Drizzle the soy sauce mixture around the outside edge of the hot skillet, not directly onto the rice. Let it sizzle, then toss everything together. Taste and add more soy sauce if needed. Add black pepper.
Finish. Turn off the heat. Stir in green onion greens and a splash of rice vinegar or lime juice if using. Drizzle sesame oil over the top and toss once more.
Serve. Eat right away while the rice is still crisp. If you want heat, add sriracha or chili crisp at the table.

A person stirring ham fried rice in a hot wok with a wooden spatula as steam rises in a home kitchen

Nutrition information is estimated.

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