Leftover ham and a bowl of cold rice turn into one of the fastest dinners you can make. This ham fried rice recipe Chinese style combines smoky diced ham, fluffy scrambled egg, sweet peas, and carrots with a simple soy and sesame sauce. Everything cooks in one pan in about 20 minutes.
What makes it work is contrast: salty, caramelized ham meets soft egg curds and sweet vegetables, all coated in just enough sauce to make every grain of rice shine.
Menu of Ham Fried Rice Recipe Chinese
This ham fried rice recipe Chinese guide covers the full ingredient list with US measurements, step-by-step instructions, a troubleshooting table, substitutions, variations, storage and reheating guidance, and answers to common questions.
Ingredients for Ham Fried Rice Recipe Chinese
For the Fried Rice
- 3 cups cooked long-grain white rice, chilled (day-old is best)
- 1 1/2 cups cooked ham, cut into 1/2-inch cubes (about 8 ounces)
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 3 spring onions (scallions), thinly sliced, whites and greens separated
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil, divided
For the Sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
Notes on ingredients: Use leftover baked ham for the best flavor, since the browned edges caramelize beautifully. Deli ham works too, but choose a thick-cut style so the cubes hold their shape. Avoid overly sweet honey ham, which can make the dish taste like dessert. Long-grain white rice gives the classic Chinese takeout texture. The sugar rounds out the saltiness of the ham and soy sauce. Sesame oil goes in last so its aroma stays bright. If your ham is very salty, start with 1 1/2 tablespoons of soy sauce and add more at the end.
You will need: a large 12-inch skillet or wok, a wooden spoon or spatula, measuring cups and spoons, and a small bowl for the sauce.
How to Make Ham Fried Rice Recipe Chinese
Step 1: Prep Everything
Cube the ham, slice the spring onions, mince the garlic, and thaw the peas and carrots. Beat the eggs lightly and mix the sauce in a small bowl. Break up the cold rice so no clumps remain. This ham fried rice recipe Chinese moves fast, so keep everything within reach of the stove.
Step 2: Scramble the Eggs
Heat 1 tablespoon of oil in the pan over medium-high heat until shimmering. Pour in the eggs and scramble into soft, fluffy curds, 30 to 45 seconds. Pull them out while they are still slightly moist and set aside on a plate. Tip: they finish cooking from residual heat when folded back in, so dry, rubbery eggs are easy to avoid if you pull them early.
Step 3: Brown the Ham
Add the remaining tablespoon of oil and turn the heat to high. Spread the ham cubes in a single layer and let them sit 1 to 2 minutes without stirring so the edges caramelize. Toss and cook 1 minute more until golden in spots. Browning adds a smoky depth that plain heated ham does not have.
Step 4: Add Aromatics and Vegetables
Add the garlic and the white parts of the spring onions to the ham. Stir-fry 30 seconds until fragrant. Add the peas and carrots and cook 1 to 2 minutes until heated through and the carrots are tender.
Step 5: Fry the Rice
Add the cold rice and break up any clumps. Stir-fry 3 to 4 minutes, tossing constantly, until the grains are hot and lightly toasted in spots. Spread the rice across the pan and let it sit 20 to 30 seconds between tosses to build golden color.
Step 6: Sauce and Finish
Pour the sauce into the center of the pan so it sizzles for a few seconds, then toss 1 minute until every grain is glossy. Fold the eggs back in and add the green parts of the spring onions. Toss 30 seconds more, taste, and add a splash more soy sauce if needed. Season in two passes: taste after the sauce is tossed in, then add a little more soy sauce only if needed, since ham varies in saltiness. Serve immediately.
Common Mistakes and How to Fix Them
| Common Problem | Why It Happens | How to Fix It |
|---|---|---|
| Rice is mushy and clumpy | Fresh rice used, or sauce added too early | Use cold day-old rice; add sauce only after the rice is hot and toasted |
| Ham tastes flat | Ham was steamed rather than browned | Spread in a single layer over high heat and let the edges caramelize before tossing |
| Eggs are dry and rubbery | Eggs overcooked in the pan | Scramble briefly, pull while moist, and fold back in at the very end |
| Dish is too salty | Salty ham plus full-strength soy sauce | Reduce soy sauce to 1 1/2 tbsp and taste before adding more |
| Rice sticks to the pan | Pan not hot enough, or too little oil | Heat oil until shimmering before adding rice; use a well-seasoned or nonstick pan |
Ingredient Substitutions
| Original Ingredient | Substitute | Expected Difference |
|---|---|---|
| Cooked ham | Canadian bacon or cooked pork chop, diced | Similar flavor; Canadian bacon is leaner, so add a little more oil |
| White rice | Brown rice | Chewier texture and nuttier flavor; fry 1 minute longer |
| Frozen peas and carrots | Diced bell pepper and corn | Sweeter and crunchier; add with the aromatics |
| Sesame oil | A drop of toasted sesame oil is hard to replace; use 1/2 tsp peanut oil | Much less nutty aroma |
| White pepper | Black pepper | Sharper heat; use half the amount |
Recipe Variations
- Pineapple ham fried rice: Add 1/2 cup diced pineapple with the vegetables for a sweet-savory Hawaiian twist.
- Spicy version: Stir 1 teaspoon of chili oil or 1/2 teaspoon red pepper flakes into the sauce.
- Loaded vegetable: Add 1 cup diced bell pepper, mushrooms, or baby corn with the peas and carrots.
- Low-sodium: Use low-sodium ham and low-sodium soy sauce, and skip the added sugar.
- Ginger and sprouts: Add 1 teaspoon grated fresh ginger with the garlic and 1 cup bean sprouts in the final minute for extra aroma and crunch.
Store, Reheat, and Prep Ahead
Cool leftovers within 2 hours. Spread the rice on a plate to cool quickly, then pack into airtight containers. Refrigerate up to 4 days. Freeze in portioned freezer bags up to 2 months with the air pressed out, and thaw overnight in the refrigerator. Discard leftovers that smell off or sat at room temperature longer than 2 hours.
To reheat, use a skillet: heat a teaspoon of oil over medium-high heat, add the cold rice, and stir-fry 3 to 4 minutes, adding a splash of water if it looks dry. The microwave works too: sprinkle with a tablespoon of water, cover loosely, and heat 2 minutes, stirring halfway. Since this dish contains ham and egg, reheat to 165 degrees F (74 degrees C) throughout.
For prep ahead, cook the rice a day ahead; this is the most important step. Cube the ham up to 3 days ahead, slice the spring onions up to 2 days ahead, and mix the sauce in a jar up to 1 week ahead. Portion the finished rice into lunch containers for easy grab-and-go meals.
More Rice Recipes to Try
If you enjoyed this recipe, you will love these other rice dishes from The World of Rice:
- Authentic Chinese Shrimp Fried Rice Recipe: Traditional Technique, Pure Flavor
- Best Chinese Fried Rice Recipe: Restaurant-Style Flavor at Home
- Best Chinese Shrimp Fried Rice Recipe: Restaurant-Quality Secrets
- Chinese Beef Fried Rice Recipe: Takeout-Style & Better at Home
Frequently Asked Questions
Can I use deli ham for this recipe?
Yes. Thick-cut deli ham holds up best. Dice it into cubes and brown it well in the hot pan for the best flavor.
How do I prevent mushy fried rice?
Use cold, day-old rice and keep the pan hot. Add the sauce only after the rice is heated through and lightly toasted.
Can I prepare this recipe ahead of time?
Yes. Cook the rice a day ahead, cube the ham up to 3 days ahead, and mix the sauce a week ahead. The stir-fry itself takes about 15 minutes.
How should I store leftovers?
Cool within 2 hours and refrigerate in airtight containers up to 4 days, or freeze up to 2 months. Thaw frozen portions overnight in the fridge.
What is the best rice for ham fried rice?
Long-grain white rice, cooked a day ahead and chilled. The cold, firm grains fry up separate and fluffy. For serving, a sprinkle of toasted sesame seeds on top and a side of chili sauce for dipping both suit this dish well.
Final Thoughts
This ham fried rice recipe Chinese style proves that leftovers can beat a fresh-cooked dinner. Brown the ham well, keep the eggs soft, season in two passes, and use cold rice.
See the dictionary definitions for white rice and garlic.
Prayvista Team is the editorial team behind Prayvista, The World of Rice. The team writes and reviews rice recipes for home cooks, and every article is checked by editor Sara Raza before publishing.
