Ham Fried Rice Recipe Chinese: Wok-Seared Savory Goodness With Peas and Carrots

This Chinese-style ham fried rice brings authentic wok-seared flavor to your home kitchen with minimal effort. The key is using day-old rice and high heat to create those signature golden bits of crispy goodness.

I developed this version after years of takeout cravings, perfecting the balance of savory ham, sweet peas, and tender carrots. The technique relies on quick cooking and constant stirring to prevent sticking while building layers of flavor.

What emerges is a dish with distinct wok hei aroma, each grain of rice coated in soy sauce goodness. The ham adds smoky depth while the vegetables maintain their vibrant color and slight crunch.

Serve as a main course or alongside your favorite Chinese dishes. The results rival any restaurant version.

Ingredients for Ham Fried Rice Recipe Chinese

Pantry staples, leftover ham, and day-old rice make this dish sing.

The rice is non-negotiable—day-old from the fridge (fresh is too moist, leads to mush). For ham, Black Forest or honey-glazed from the deli counter gives the best flavor. I grab mine at Whole Foods—they slice it thick so you get nice chunks. The peas and carrots? Frozen works perfectly (no thawing needed if you’re quick in the wok). Just avoid pre-shredded carrots—they disappear when cooked.

No ham? Chicken or char siu pork work great. Out of oyster sauce? Hoison or extra soy in a pinch. Fresh ginger adds a nice kick if you’ve got it—half a teaspoon grated. The green onions are mostly for color, so regular onions in a smaller amount are fine. Want extra crunch? Toss in some bean sprouts at the end.

Leftovers keep 4-5 days in the fridge—reheat in a skillet with a splash of water to steam. Doesn’t freeze well (rice gets gummy). Best made fresh anyway—takes 20 minutes start to finish.

Step-by-Step Instructions for Ham Fried Rice

Here’s the method that turns leftovers into something even better than the original meal.

Step 1: Prep All Ingredients Within Reach

Start by finely dicing the 2 whole Carrots and mincing the 2 cloves Garlic Cloves. Thinly slice the 4 whole Green Onions, keeping the whites and greens separate. Lightly beat the 3 whole Large Eggs in a small bowl with the 0.5 tsp Salt and 0.25 tsp Ground White Pepper.

Measure out the 1 cup Ham, 0.75 cup Frozen Green Peas, 3 tbsp Soy Sauce, 1 tbsp Oyster Sauce, and 1 tsp Sesame Oil. Having everything prepped (mise en place) ensures the cooking process is smooth and fast—critical for stir-frying.

Step 2: Scramble the Eggs in the Wok

Heat 1 tbsp of the 2 tbsp Vegetable Oil in a wok or large skillet over medium-high heat until shimmering. Pour in the beaten eggs and let them sit undisturbed for 5-10 seconds until the edges start to set.

Gently scramble with a spatula until the eggs are just set but still slightly soft—about 30-45 seconds. Remove the scrambled eggs from the wok and set aside. This two-stage cooking prevents the eggs from overcooking and keeps them tender in the final dish.

Step 3: Stir-Fry Aromatics and Vegetables

Add the remaining 1 tbsp Vegetable Oil to the wok and increase heat to high. Add the white parts of the green onions and the minced garlic, stir-frying for 15-20 seconds until fragrant but not browned.

Add the diced carrots and cook for 2-3 minutes until they begin to soften. Stir in the 1 cup Ham and 0.75 cup Frozen Green Peas, cooking for another 1-2 minutes until everything is heated through and the peas are no longer frozen. The wok should be hot enough that ingredients sizzle actively.

Step 4: Combine Rice and Sauces

Add the 4 cups Day-Old Cooked White Rice to the wok, breaking up any clumps with your spatula. The rice should be cold and dry—this prevents it from turning mushy when stir-fried.

Drizzle the 3 tbsp Soy Sauce, 1 tbsp Oyster Sauce, and 1 tsp Sesame Oil around the edges of the wok. Stir-fry for 3-4 minutes until the rice is evenly coated and heated through. You’ll notice the rice grains start to glisten as they absorb the sauces.

Step 5: Finish with Eggs and Green Onions

Return the scrambled eggs to the wok and stir to combine. Cook for an additional 1-2 minutes until everything is uniformly mixed and heated through. The eggs should be fully integrated, with no distinct pieces remaining.

Remove from heat and stir in the green parts of the green onions. Taste and adjust seasoning if needed, though the soy and oyster sauces typically provide enough saltiness. Serve immediately while hot—the flavors meld beautifully when fresh from the wok.

Troubleshooting ham fried rice recipe chinese

Rice Too Soft

If your fried rice turns mushy, you likely used freshly cooked rice. Always use day-old chilled rice—spread it on a baking sheet and refrigerate uncovered for 1 hour if you’re in a pinch. This dries the grains for that perfect texture. 💡

Eggs Overcooked

Scrambling eggs directly in the wok can lead to rubbery bits. Instead, cook them first in 1 tbsp oil, then set aside. Return them at the end to maintain tender, distinct egg pieces throughout the dish.

Sticky Wok Situation

Prevent sticking by ensuring your wok is very hot before adding ingredients. Use high smoke point oil like vegetable or peanut oil. If food sticks, let it sear for 10-15 seconds before stirring—it will release naturally.

Bland Flavor

Boost taste by adding 1 tsp oyster sauce or ½ tsp white pepper. A splash of sesame oil at the end adds depth. Taste as you go and adjust with soy sauce in ½ tbsp increments. 🌟

Vegetables Too Soft

Keep carrots and peas crisp by cooking them separately first. Stir-fry carrots for 2 minutes before adding peas. This ensures they retain color and crunch. Frozen peas work fine—just don’t thaw them first.

Uneven Browning

For consistent golden color, press the rice against the wok’s hot surface for 20-30 seconds before stirring. Work in small batches if your wok is crowded. High heat is key to achieving that classic wok hei flavor.

Frequently Asked Questions