Easter will be here before you know it — and with it often comes lots of leftover ham. If you’re already planning how to use those leftovers, here’s a quick, satisfying idea: ham fried rice. This one-pot meal comes together in about 30 minutes when you use instant rice, and it makes a great, family-friendly way to transform extra ham into a new dinner everyone will enjoy.
4.50 from 2 ratings
Ham Fried Rice
Created by Amber Brady
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Yields6 Servings
Ingredients
- 1 ½ Tbsp canola oil, divided
- 2 large eggs, whisked
- Salt & Pepper
- ½ onion, chopped
- 2 cloves garlic, minced
- 8 oz diced ham, (approximately 1 ½ cups)
- 3 cups cooked rice, (white or brown, instant rice works well)
- ¼ cup soy sauce
- 2 Tbsp apple cider vinegar
- 1 Tbsp brown sugar
- 1 ½ cups frozen peas, (thawed under warm water)
Instructions
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Heat ½ tablespoon of the canola oil in a wok or large skillet over medium-high heat. Pour in the whisked eggs, season lightly with salt and pepper, and scramble until just set. Remove the eggs and set aside.
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Add the remaining 1 tablespoon of oil to the pan. Sauté the chopped onion and minced garlic about 5 minutes, until softened. Increase heat to medium-high, add the diced ham, and cook until the ham begins to brown and crisp.
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Stir in the cooked rice and fry until it starts to brown. Mix in the soy sauce, apple cider vinegar, and brown sugar, stirring to combine. Add the thawed peas and the scrambled eggs, heat through, then serve immediately.
Notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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