This fried rice delivers wok-charred flavor with minimal effort. I developed this technique after years of restaurant visits, focusing on high heat and proper timing to achieve that signature texture.
The key is using day-old rice, which fries up separate and dry rather than mushy. Ham adds salty depth while scrambled egg provides richness, creating a balanced dish that comes together in under 15 minutes.
Each bite offers a mix of textures—crispy rice grains, tender ham, and soft egg. The subtle char from the wok adds complexity without overpowering the other ingredients.
Perfect for using up leftovers, this version stays true to classic flavors while working for any weeknight meal. The process is straightforward yet delivers results that taste anything but simple.
Ingredients for Ham Fried Rice Recipe with Egg
Day-old rice, diced ham, and eggs create this wok-charred dish with minimal effort and maximum flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked White Rice 🍚 | 4 cups | Day-old, chilled, broken up |
| Cooked Ham 🍖 | 1 cup | Diced into 1/4-inch pieces |
| Large Eggs 🥚 | 3 whole | Lightly beaten with fork |
| Green Onions 🧅 | ½ cup | Thinly sliced, green parts only |
| Frozen Peas 🌱 | ¾ cup | Thawed, drained well |
| Garlic Cloves 🧄 | 3 cloves | Minced finely for even distribution |
| Soy Sauce 🫒 | 3 tbsp | Low-sodium preferred for control |
| Sesame Oil 🫒 | 1 tbsp | Toasted variety for depth |
| Neutral Cooking Oil 🫒 | 2 tbsp | High smoke point, like vegetable or peanut oil |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste after cooking |
| Ground White Pepper 🌶️ | ¼ tsp | Classic flavor for authenticity |
| Fresh Ginger 🌿 | 1 tbsp | Grated or minced finely |
The rice is critical here. Day-old jasmine or long-grain white rice from the fridge works best—it fries up dry and separate, not mushy. Costco or Trader Joe’s have great pre-cooked ham options if you’re not roasting your own. Look for ham with good marbling for the best texture. For the eggs, large grade AA gives the richest scrambled result, and don’t overbeat them—just a quick fork-whisk before adding to the wok.
No ham? Diced cooked chicken or shrimp work perfectly (adjust cooking time accordingly). Out of green onions? Substitute with finely diced white onion—just sauté it a minute longer. Peas not your thing? Diced carrots or corn add similar texture and color. The soy sauce should be low-sodium to control salt levels, but regular works in a pinch (just taste before adding extra salt).
Leftover fried rice keeps well in the fridge for 3-4 days. Reheat in a skillet with a splash of water to restore moisture. For best results, don’t freeze—rice texture suffers. The ham and eggs are fully cooked, so this dish is safe at room temperature for up to 2 hours (perfect for potlucks).
Why You’ll Love This Recipe
- One Pan Meal: I toss everything in my skillet—rice, diced ham, eggs, peas—and it’s done in 15 minutes flat.
- That Umami Punch: The salty ham and sweet peas hit just right, and the eggs add this creamy richness that ties it all together.
- Lunchbox Hero: I pack leftovers for work, and my kids request it in their thermoses—hot or cold, it’s a win.
- Budget Stretcher: A cup of leftover rice, some deli ham, and frozen peas make a filling meal for pennies. Honestly, it’s my cheap-eats MVP.
Step-by-Step Instructions for Ham Fried Rice With Egg
Master the wok technique for perfectly charred rice with tender egg and vibrant vegetables.
Step 1: Prepare the Aromatics and Protein
Heat 2 tbsp neutral cooking oil in a wok or large skillet over high heat until shimmering. Add the minced garlic cloves and fresh ginger, stirring constantly for 15-20 seconds until fragrant but not browned. This builds the flavor foundation for your dish.
Immediately add the diced cooked ham and stir-fry for 1-2 minutes until the edges begin to caramelize. The ham should develop a light golden crust while retaining its moisture. Remove the ham from the wok and set aside to prevent overcooking.
Step 2: Scramble the Eggs for Silky Texture
Return the wok to high heat and add 1 tsp of the neutral cooking oil. Pour in the lightly beaten large eggs and let them sit undisturbed for 10 seconds to set slightly at the edges. This creates tender curds rather than rubbery eggs.
Gently scramble with a spatula for 30-45 seconds until just set but still slightly runny. Transfer the eggs to the plate with the ham. The residual heat will finish cooking them while you prepare the remaining ingredients, ensuring they stay soft and creamy.
Step 3: Char the Rice and Vegetables
Add the remaining 1 tbsp neutral cooking oil to the wok. Increase heat to maximum and add the 4 cups cooked white rice, breaking up any clumps with your spatula. Press the rice against the wok surface for 30 seconds to develop a light char—this is where the signature wok hei flavor develops.
Incorporate the thawed frozen peas and stir-fry for 1 minute. The peas should turn bright green and heat through without becoming mushy. Add the reserved ham and eggs back to the wok along with the thinly sliced green onions, distributing everything evenly.
Step 4: Season and Finish with Signature Flavors
Drizzle the 3 tbsp soy sauce and 1 tbsp sesame oil over the mixture. Sprinkle with 0.5 tsp kosher salt and 0.25 tsp ground white pepper. Toss everything together for 1-2 minutes until the rice is uniformly coated and heated through.
The soy sauce should create a light gloss on the rice grains without making the dish soggy. Taste and adjust seasoning if needed, though the ham and soy sauce typically provide sufficient saltiness. The final texture should be slightly crisp at the edges with tender vegetables distributed throughout.
Pro Tips For Making Ham Fried Rice Recipe With Egg
- Use Day-Old Rice: Fresh rice is too moist and will turn to mush—I learned this the hard way after making gluey fried rice too many times. Spread leftover rice on a tray and refrigerate it uncovered for at least 4 hours to dry it out.
- Scramble Eggs First: Cook the beaten eggs in the pan first, then remove them before adding the rest. This keeps the eggs soft and distinct rather than disappearing into the rice like they did in my early attempts.
- High Heat Only: Crank the burner to high and keep it there. After burning three batches, I finally figured out that anything less just steams the rice instead of frying it.
- Thaw the Peas: Toss frozen peas into a colander and run under hot water for 30 seconds—no more soggy, ice-cold bites in your finished dish. I skip this when I’m lazy, but the texture is noticeably better when I don’t.
Storing and Reheating Leftovers
Fridge Storage
Let your fried rice cool completely before storing—this prevents condensation that makes rice soggy. I transfer mine to glass containers from New Seasons Market and refrigerate within 2 hours of cooking. It stays fresh for 3-4 days at 40°F or below. ❄️
Freezing Tips
While possible, freezing affects rice texture. If you must, spread cooled rice on a tray first to freeze individually, then transfer to quart-size freezer bags. This prevents clumping. Thaw overnight in the fridge before reheating, and expect slightly softer grains.
Skillet Reheating
My preferred method for restoring that wok-charred texture. Heat 1 tbsp neutral oil in a skillet over medium-high heat, add rice, and stir-fry for 3-4 minutes. Sprinkle 1 tsp water and cover for 1 minute to steam the rice back to life. 🔥
Microwave Method
For quick lunches, spread rice on a microwave-safe plate and cover with a damp paper towel. Heat on 70% power for 1-2 minutes, stir, then heat in 30-second bursts until reaching 165°F. Pickles usually supervises this part from her perch on the counter.
Room Temperature Safety
Since ham and eggs are fully cooked, this dish is safe at room temperature for up to 2 hours. Perfect for potlucks or Sunday meal prep while watching those 1990s sitcoms I love. Just don’t leave it out longer in our humid Portland climate.
Nutrition Facts
Frequently Asked Questions
Can I use fresh rice instead of day-old?
Fresh rice contains too much moisture and will turn mushy. Spread freshly cooked rice on a baking sheet and refrigerate for 1-2 hours to dry it out first. This mimics the texture of day-old rice for better results.
What kind of ham works best?
Use cooked, diced ham with some fat marbling for flavor. Black Forest, Virginia, or even deli ham work well. Avoid country-style ham as it’s too salty for this dish.
How can I make it crispier?
Press the rice firmly against the hot wok for 30-45 seconds without stirring. Use high heat and ensure the pan isn’t crowded. A well-seasoned wok or cast-iron skillet helps achieve maximum char.
Can I add other vegetables?
Yes! Bell peppers, carrots, or corn work well. Sauté harder veggies like carrots first for 1-2 minutes before adding rice to ensure they cook through. Keep the total add-ins under 1.5 cups for balance.
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