This wok-tossed creation brings together tender chicken, savory ham, and fragrant vegetables into a one-pan meal that’s ready in 20 minutes. The secret lies in the high-heat cooking method that locks in bold flavors.
Each bite delivers a perfect balance of textures and tastes, from the crisp-tender veggies to the rich, savory notes of soy and sesame. It’s a foolproof way to turn leftovers into something extraordinary.
Ingredients for Chicken and Ham Fried Rice
Tender chicken, savory ham, and vibrant veggies come together for this flavorful one-pan dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breast 🍗 | 1 lb | Diced into small even pieces |
| Cooked Ham 🥩 | 1 cup | Diced, low-sodium preferred |
| Long-Grain White Rice 🍚 | 3 cups | Day-old, cooked and cooled |
| Large Eggs 🥚 | 2 whole | Lightly beaten for scrambling |
| Carrots 🥕 | ¾ cup | Finely diced for even cooking |
| Frozen Green Peas 🌱 | ¾ cup | Thawed before cooking |
| Green Onions 🧅 | ½ cup | Thinly sliced, white and green parts |
| Garlic Cloves 🧄 | 3 cloves | Minced for maximum flavor |
| Soy Sauce 🫒 | 3 tbsp | Low-sodium or regular as preferred |
| Sesame Oil 🫒 | 1 ½ tbsp | Toasted for authentic flavor |
| Vegetable Oil 🫒 | 2 tbsp | High smoke point for wok frying |
| Ground White Pepper 🧂 | ½ tsp | Traditional in fried rice |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste at end |
The chicken quality matters for texture—boneless skinless breast stays tender when diced small. Day-old rice is non-negotiable; fresh rice turns mushy. For ham, low-sodium deli ham from Whole Foods or your local grocer prevents oversalting. The green onions should be crisp; look for bright green tops without wilting. These core ingredients form the authentic base of this wok-tossed creation.
No cooked ham? Diced baked ham or proscuitto works, but reduce added salt. Out of peas? Frozen corn or diced bell peppers add color and crunch. For a gluten-free version, tamari instead of soy sauce. The sesame oil is key for aroma—Kadoya brand offers consistent quality. Vegetable oil can be swapped for peanut or canola oil.
Leftover fried rice keeps 4-5 days refrigerated in an airtight container. For best texture, reheat in a skillet with a splash of water. Freeze portions for up to 3 months—thaw overnight before reheating. Always cook rice fresh then cool completely before using in this dish.
Why You’ll Love This Recipe
- One Pan Meal: I toss everything into a single skillet—chicken, ham, rice, and eggs—and it’s done in 20 minutes flat.
- Savory Bite Every Time: The ham adds this salty depth while the carrots bring just enough sweetness to keep me reaching for another forkful.
- Weeknight Hero: Honestly, it’s my Tuesday lifesaver—equally good fresh or packed for lunch the next day.
- Stretches the Budget: A little ham goes a long way, and I use up leftover rice and veggies without anyone noticing.
Step-by-Step Instructions for Chicken and Ham Fried Rice
Master the technique for perfectly textured fried rice with balanced flavors and ideal wok hei.
Step 1: Prepare and Cook the Protein Base
Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the diced 1 lb Boneless Skinless Chicken Breast in a single layer. I let it sear undisturbed for 1-2 minutes to develop color.
Stir-fry the chicken for 4-5 minutes total until just cooked through and no longer pink. Remove it to a plate and set aside. In the same wok, add the diced 1 cup Cooked Ham and cook for 1-2 minutes until lightly browned at the edges. This builds a flavor foundation without overcooking the ham.
Step 2: Scramble the Eggs and Aromatics
Push the ham to one side of the wok and pour in the 2 whole Large Eggs. Scramble quickly with a spatula, breaking them into small curds. Once the eggs are just set but still slightly soft, add the 3 cloves Garlic Cloves and cook for 30 seconds until fragrant.
Here’s the thing—you want the eggs to remain distinct but fully integrated. Don’t let them overcook into rubbery bits. The residual heat from the wok will finish cooking them as you add the remaining ingredients.
Step 3: Incorporate Vegetables and Rice
Add the 0.75 cup Carrots and stir-fry for 2 minutes until they begin to soften. Then add the 0.75 cup Frozen Green Peas and cook for 1 minute—they only need a brief heat to warm through.
Increase heat to maximum and add all 3 cups Long-Grain White Rice. Press it into the wok with your spatula to make contact with the hot surface. Cook for 2-3 minutes, stirring constantly, until the rice is hot and slightly crispy in spots. The day-old rice should separate easily without clumping.
Step 4: Season and Finish with Precision
Drizzle the 3 tbsp Soy Sauce evenly over the rice mixture. Add the 1.5 tbsp Sesame Oil, 0.5 tsp Ground White Pepper, and 0.5 tsp Kosher Salt. Stir-fry for another 2 minutes until everything is uniformly coated and the rice takes on a glossy sheen.
Return the reserved chicken to the wok along with 0.5 cup Green Onions. Toss everything together for 1 final minute of cooking. The green onions should remain bright and vibrant, not wilted. Taste and adjust seasoning if needed—the soy sauce provides most of the saltiness, so go easy with additional salt.
Pro Tips For Making Chicken And Ham Fried Rice
- Chill the Rice: Use day-old, refrigerated rice—fresh rice steams instead of frying and turns mushy. I learned this the hard way after ruining two batches with warm, sticky rice.
- Cube the Chicken Small: Cut the boneless chicken breast into 1/2-inch pieces so it cooks through in 2-3 minutes. Larger chunks dry out before the rice even starts to crisp.
- Push Eggs to the Side: Scramble the eggs in one corner of the pan first, then move them aside before adding the veggies. This keeps them soft and distinct instead of disappearing into the rice.
- Ham Last, Not First: Add the cooked ham at the very end just to warm through—it’s already cooked and will get rubbery if fried too long. Sounds weird, but it works.
Health Benefits of These Flavors
Protein Powerhouse
This dish packs 40g of protein per serving from the chicken and ham, supporting muscle repair and growth. The combination of lean chicken breast and savory ham creates a complete amino acid profile your body needs daily. 💪
Balanced Energy
The 3 cups of rice provides complex carbohydrates that fuel your body throughout the day. Paired with protein and veggies, it creates sustained energy release rather than a sugar crash. I find this keeps me full for hours.
Vitamin Boost
Carrots and peas contribute essential vitamins: vitamin A for vision, vitamin C for immunity, and vitamin K for blood health. One serving delivers about 30% of your daily vitamin A needs from the carrots alone.
Low-Fat Option
By using boneless skinless chicken breast and low-sodium ham, you keep saturated fat in check while maintaining rich flavor. The 2 tbsp vegetable oil adds just enough healthy fats for satisfaction without excess.
Fiber and Digestion
Green onions and peas provide dietary fiber that supports digestive health. The 0.75 cup peas alone contribute about 6g of fiber per serving, helping you meet daily requirements while keeping the dish light. ✨
Antioxidant Benefits
Garlic and sesame oil contain antioxidants that combat inflammation. The 3 cloves of garlic provide allicin, known for its immune-boosting properties, while sesame oil’s lignans support heart health.
Nutrition Facts
Frequently Asked Questions
Can I use fresh rice instead of day-old?
No, fresh rice contains too much moisture and will turn mushy. Day-old rice is drier and fries up fluffy and separate. If in a hurry, spread freshly cooked rice on a tray to cool and dry for 30 minutes before using.
What’s the best way to dice the chicken?
Cut 1 lb boneless chicken breast into 1/4-inch pieces for even cooking. Uniform size ensures every bite is perfectly tender. Use a sharp knife to avoid tearing the meat.
How do I prevent the eggs from overcooking?
Push them to the side of the wok after scrambling and remove them temporarily if needed. The residual heat will finish cooking them. Stir back in at the very end to keep them soft and distinct.
Can I substitute other meats?
Yes, try shrimp, turkey, or leftover roast pork. For shrimp, add during the last 2 minutes of cooking. Adjust seasoning as some meats may be saltier than ham.
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