Ham Fried Rice

Ingredients

🍚 White rice – We use long grain white rice for this recipe. Leftovers work great, or you can make a fresh batch—just make sure it’s completely cold before cooking so it doesn’t get sticky or mushy in the pan. You’ll need about 4–5 cups of cooked rice. Here’s how to make white rice.

🍖 Ham – This is a great way to use up leftover ham, but diced ham steak works just as well. Use low-sodium if you’re watching the salt.

🥓 Bacon – Adds flavor and pairs perfectly with the ham. We also use the bacon drippings to cook the eggs and fried rice—nothing goes to waste.

🥚 Eggs – Scrambled eggs are a must in fried rice (at least in our kitchen). They add flavor, texture, color, and protein.

🥕 Vegetables – We go with frozen mixed vegetables because they hold their shape and add color and flavor without extra prep. A classic combo like peas, carrots, green beans, and corn works well here.

🍶 Soy sauce – Use low-sodium soy sauce. Between the bacon, ham, and rice, there’s already plenty of salt in the mix.

🧄 Spices – Garlic, powdered ginger (or fresh if you prefer), and sliced green onions add flavor and a little zing to the dish. The green onions also make a great garnish.

See the recipe card for quantities and preparation.

Prep work: tips and notes

• Having everything gathered, measured, and prepped ahead of time is essential for smooth, stress-free cooking.
• Use a Microplane (small grater) to break down the garlic so it distributes evenly throughout the dish. It works great for fresh ginger too.
• Kitchen shears make cutting bacon quick and easy—with minimal mess.
• Make sure your rice is fully cold and dry before you start. If it’s freshly cooked, spread it on a sheet pan and refrigerate until firm.

How to make ham fried rice

1. Cook the bacon
   In a large, deep non-stick skillet or wok over medium heat, cook the bacon until crispy. Scoop it out with a slotted spoon and set aside. Drain all but 1–2 tablespoons of the bacon drippings, and save 1 teaspoon for the eggs.
2. Scramble the eggs
   In a separate non-stick skillet, cook the beaten eggs in the reserved bacon drippings. Scramble them until just cooked through, then take them off the heat and set aside.
3. Sauté the ham
   Return the main skillet to the heat. When the bacon drippings are hot, add the diced ham and cook for a couple of minutes, stirring often.
4. Add garlic and ginger
   Stir in the garlic and ginger. Cook for about 30 seconds, just until fragrant.

5. Stir in the vegetables
   Add the defrosted and drained vegetables. Stir-fry for a minute or two until warmed through.
6. Add the rice
   Lower the heat and add the cold cooked rice. Stir well and cook until everything is heated through and steaming.
7. Add soy sauce and eggs
   Pour in the soy sauce and stir to coat. Add the scrambled eggs and mix until combined.
8. Finish with bacon and green onions
   Stir in the cooked bacon and sliced green onions. Let the rice sit on low heat for 5–10 minutes so the flavors come together. Stir occasionally to keep it from sticking.

Serve and top with extra green onions if desired.

Storing and reheating instructions

Storing

• Refrigerator: Store leftovers in an airtight container and refrigerate for 3–4 days.
• Freezer: To freeze, let the rice cool completely, then transfer it to an airtight container or freezer-safe zip-top bag. Label with the contents and date, and freeze for up to 3 months.

Reheating

If frozen, thaw the rice in the refrigerator overnight before reheating.

• Skillet: Add the desired amount of rice to a non-stick skillet over medium heat. Stir occasionally until heated through, about 5–7 minutes. Add a splash of water or soy sauce to help loosen and rehydrate the rice.
• Microwave: Place the rice in a microwave-safe dish and microwave in short intervals, stirring every 30 seconds until hot. Add a little water or soy sauce to prevent the rice from drying out.

Food Safety

• Leftovers should be reheated to an internal temperature of at least 165°F.
• Do not leave cooked food out at room temperature for more than 2 hours—or more than 1 hour if the temperature is over 90°F.
• For more information on food storage and safety, visit the U.S. Department of Agriculture and foodsafety.gov.

Substitutions and variations

• Use different vegetables. Instead of frozen mixed vegetables, try peas and carrots, chopped broccoli, bell peppers, or whatever you have on hand. Just make sure to cook or steam fresh vegetables (or defrost frozen ones) before adding them to the rice.
• Swap the ham. Leftover pork roast, like our slow roasted pork shoulder, chopped pork chops, or rib meat work great in place of ham. Just make sure the meat is fully cooked before adding it to the skillet.
• Make it spicy. Add a pinch of crushed red pepper, a few dashes of hot sauce, or some sriracha if you want to kick up the heat.
• Add more protein. Toss in cooked shrimp or tofu to stretch the dish or change it up.
• Make it egg-free. You can leave out the eggs if needed—just add a little extra protein like tofu or pork, or bump up the veggies.

Frequently asked questions

If you enjoyed this ham fried rice, we’ve got more easy favorites to try. Use up extra ingredients with our popular bacon fried rice, or keep it simple with our egg fried rice.

For something a little more filling, try our shrimp and chicken fried rice. And if you want to go all out, our house special fried rice is loaded with extras and big on flavor.