Classic Ham Fried Rice Recipe with Eggs and Peas

Use leftover ham or thick-sliced deli ham to make the best Ham Fried Rice—a quick, flavorful stir-fry with scrambled eggs and vegetables that’s better than takeout and ready in about 15 minutes.

If you have holiday leftovers, ham fried rice is one of the easiest and most delicious ways to use leftover ham. This recipe works equally well with thick-sliced deli ham if you don’t have leftovers. The natural sweetness of ham pairs beautifully with soy sauce’s savory umami and a touch of sriracha for heat. Using day-old or already cooked rice helps the dish fry up quickly and keeps the grains separate—so you’ll have a restaurant-style fried rice at home in about 15 minutes.

Ingredients

• Oil – any neutral oil such as vegetable, canola, avocado, or light olive oil.
• Frozen peas and carrots – convenient and quick; no need to thaw.
• Onion – one cup diced yellow onion.
• Garlic – fresh minced garlic for the best flavor.
• Eggs – scrambled into the rice for texture and protein.
• Diced ham – about ½ pound (roughly 2 cups). Use leftover ham or thick-sliced deli ham.
• Cooked white rice – ideally long-grain rice such as jasmine; about 4 cups cooked.
• Soy sauce – adds salt and umami (about ¼ cup).
• Sriracha – for heat; adjust to taste (about 1 tablespoon).
• Green onions – chopped, for garnish.

Instructions

Below are straightforward, step-by-step instructions to make ham fried rice. If you have cooked rice already, the whole recipe comes together in about 15 minutes.

1. Heat the oil and cook the vegetables. Warm 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the diced onion, frozen peas and carrots, and cook 4–5 minutes until softened. Stir in the minced garlic and cook for about 1 minute more.
2. Scramble the eggs. Push the vegetables to one side of the pan. Pour two beaten eggs into the empty side, scramble quickly with a spatula, then mix the scrambled eggs together with the vegetables.
3. Fry the ham. Move the vegetable-and-egg mixture to one side, add another tablespoon of oil to the empty side, then add the diced ham. Fry the ham for 1–2 minutes to warm and lightly brown.
4. Add rice and season. Add 4 cups of cooked white rice to the skillet and drizzle with about ¼ cup soy sauce and 1 tablespoon sriracha (or to taste). Stir and toss everything together, letting the rice fry for 3–4 minutes so flavors meld and rice heats through.
5. Finish and serve. Remove from heat, taste and adjust seasoning if needed, then top with chopped green onions and serve hot.

Recipe variations

• Extra spicy: Add an additional tablespoon of sriracha or a drizzle of chili oil.
• Pineapple and ham: Stir in ½ cup diced pineapple with the ham for sweet-savory contrast.
• Ham and shrimp: Add small shrimp to the pan with the ham, cooking 1–2 minutes per side before adding rice.
• Egg-free: Omit the eggs and increase the peas and carrots or add extra diced vegetables.
• Spam variation: Substitute diced spam for the ham for a Hawaiian-style fried rice.
• Gluten-free option: Use tamari or coconut aminos instead of soy sauce.

Storage and reheating

Store leftover ham fried rice in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a freezer-safe container for up to 3 months; thaw in the refrigerator overnight before reheating.

Stove method: Reheat on the stovetop over medium heat in a skillet. Add 1 tablespoon water, chicken broth, or a splash of soy sauce if the rice seems dry and stir until heated through.

Microwave method: Place a single serving in a microwave-safe bowl and heat 2–3 minutes, stirring halfway through for even warming.

More rice recipes

Want more easy rice meals? Try these flavorful ideas and adapt them to what you have on hand: