Ham Fried Rice Recipe With Egg: Classic, Easy & Ready in 20

Few dinners come together as fast as this ham fried rice recipe with egg. Diced ham, fluffy scrambled eggs, sweet peas, and day-old rice hit a hot wok with a splash of soy sauce, and twenty minutes later you have a complete meal that tastes like the best Chinese takeout. There is no marinating, no special equipment, and no hard-to-find ingredient.

Menu of Ham Fried Rice Recipe With Egg

This ham fried rice recipe with egg guide covers the full ingredient list with US measurements, step-by-step instructions with heat levels, why the technique works, chef tips, a troubleshooting table, substitutions, variations, storage and reheating guidance, and answers to common questions.

Ingredients for Ham Fried Rice Recipe With Egg

For the Fried Rice

4 cups cooked long grain white rice, chilled overnight
1 1/2 cups cooked ham, diced into 1/2-inch cubes
4 large eggs, lightly beaten with a pinch of salt
1 cup frozen peas and diced carrots, thawed
3 green onions, thinly sliced
2 cloves garlic, minced
3 tablespoons vegetable oil, divided
2 1/2 tablespoons low-sodium soy sauce
1 teaspoon oyster sauce (optional, for depth)
1/2 teaspoon ground white pepper
1 teaspoon toasted sesame oil

Notes on ingredients: Leftover baked ham is the best choice because its caramelized edges add smoky sweetness. Deli ham works too; just dice it thick so the cubes hold their shape in the hot pan. Use long grain white rice cooked a day ahead, since the grains stay separate and take on the soy sauce color evenly. If you only have fresh rice, spread it on a sheet pan and chill it uncovered for at least 30 minutes. Frozen peas and carrots are ideal because they are already blanched; thaw them under warm water and pat dry so they do not water down the pan.

You will need: a large wok or 12-inch skillet with high sides, a wooden spoon or wok spatula, a small bowl for beating the eggs, and measuring cups and spoons.

How to Make Ham Fried Rice Recipe With Egg

Step 1: Prep Everything

Dice the ham, thaw the peas and carrots under warm water and pat them dry, slice the green onions, and mince the garlic. Beat the eggs with a pinch of salt. Break up the cold rice so no clumps remain. This ham fried rice recipe with egg moves fast, so have every ingredient next to the stove.

Step 2: Scramble the Eggs

Heat 1 tablespoon of oil in the wok over medium-high heat until it shimmers. Pour in the beaten eggs and let them set for 10 seconds, then gently push into soft, large curds, about 45 seconds total. They should look just set and still moist. Transfer to a plate immediately so they do not overcook.

Step 3: Brown the Ham

Add another tablespoon of oil and raise the heat to high. Add the diced ham in a single layer and cook 2 to 3 minutes, stirring once, until the edges turn golden and a little crisp. Browning builds the smoky flavor that defines this dish.

Step 4: Add Vegetables and Garlic

Add the peas, carrots, and garlic to the ham. Stir-fry 1 to 2 minutes until the garlic is fragrant and the vegetables are hot through and bright. Do not let the garlic go past golden, or it will taste bitter.

Step 5: Fry the Rice

Add the remaining tablespoon of oil and the cold rice. Break up any last clumps and stir-fry 3 to 4 minutes, tossing constantly, until the rice is hot through with lightly toasted spots. Spread it out for a few seconds at a time so the grains make contact with the hot pan; letting it sit undisturbed briefly also builds crispy bits.

Step 6: Season and Finish

Drizzle the soy sauce and oyster sauce evenly over the rice and toss 1 minute until every grain is lightly golden and glossy. Sprinkle over the white pepper. Return the scrambled eggs to the wok along with the green onions, and toss gently 30 seconds so the egg curds stay intact. Drizzle with the sesame oil, toss once more, and serve immediately.

Why This Works

The cooking order is everything. Ham goes in first so its edges brown and its smoky flavor coats the pan, while eggs are scrambled separately and folded back in at the end so they stay in soft, distinct curds.
Day-old rice is non-negotiable. Chilled rice has a drier surface, so it fries into separate grains that absorb the soy sauce evenly. Fresh rice releases too much starch and turns gummy.
High heat and a roomy pan keep things moving. The vegetables stay bright instead of steaming soft, and the rice toasts instead of clumping.
White pepper keeps the classic takeout flavor. It gives gentle warmth without visible black specks, keeping the dish looking clean and golden.

Chef’s Tips for the Best Results

Scramble the eggs first and remove them. Eggs left in the pan while the rice fries turn rubbery and break into tiny bits.
Brown the ham before anything else. Those caramelized edges are where the smoky depth comes from. Pale, just-warmed ham tastes flat by comparison.
Season with white pepper, not black. White pepper gives the classic takeout warmth without visible black specks.
Add soy sauce around the edges of the wok. Pouring it onto the hot pan surface for a few seconds before tossing lightly caramelizes it and deepens the flavor.
Season the eggs before scrambling. Whisking a splash of soy sauce and a few drops of sesame oil into the beaten eggs means every curd carries flavor, instead of only the rice around it.
Go easy on added salt. Ham and soy sauce both bring plenty of salt to the pan, so taste before reaching for the salt shaker.

Common Mistakes and How to Fix Them

Common Problem	Why It Happens	How to Fix It
Eggs turn rubbery or disappear	They were cooked too long or left in the pan	Scramble just until set, remove immediately, and fold back in at the end
Rice is mushy and clumpy	Fresh rice was used, or the pan was overcrowded	Use chilled, day-old rice and fry in a single layer or in batches
Dish tastes bland	Ham was not browned, or too little soy sauce was used	Brown the ham well and season to taste, adding soy sauce a teaspoon at a time
Vegetables are soggy	Frozen vegetables went in still wet or icy	Thaw fully, pat dry, and stir-fry briefly over high heat
Garlic tastes bitter	It cooked too long before the rice was added	Add garlic with the vegetables and keep it moving; pull it before it darkens past golden

Ingredient Substitutions

Original Ingredient	Substitute	Expected Difference
Cooked ham	Diced Canadian bacon or smoked turkey	Similar smoky saltiness; turkey is leaner
White pepper	Black pepper	Slightly stronger, more visible specks; still tasty
Frozen peas and carrots	Diced bell pepper, corn, or edamame	Different sweetness and color; all work well
Oyster sauce	Extra 1 tsp soy sauce plus 1/2 tsp sugar	Close in savory depth, a little less rich
Long grain white rice	Jasmine or brown rice	Jasmine is more fragrant; brown rice is chewier

Recipe Variations

Pineapple ham fried rice: Add 3/4 cup of diced fresh pineapple with the vegetables for a sweet and savory Hawaiian twist.

Spicy version: Stir in 1 teaspoon of chili garlic sauce or sriracha with the soy sauce.

Extra veggie: Add a cup of shredded cabbage or diced zucchini with the peas and carrots.

Bacon swap: Replace the ham with 6 slices of chopped, crisped bacon for a smokier result.

Low-sodium: Use low-sodium ham, cut the soy sauce to 1 1/2 tablespoons, and boost flavor with extra garlic and green onions.

Fried egg on top: Skip folding the scrambled eggs in and instead fry eggs sunny-side up, serving one over each bowl for a richer presentation.

Store, Reheat, and Prep Ahead

Cool leftovers within 2 hours, then refrigerate in airtight containers for up to 4 days. Freeze portions in sealed bags for up to 2 months and thaw overnight in the refrigerator. Discard leftovers kept at room temperature for more than 2 hours or that develop an off smell.

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 until steaming hot, adding a splash of water if it looks dry. In the microwave, sprinkle the rice 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 or two ahead; it only improves. Dice the ham and store it separately for up to 3 days. Thaw the vegetables the morning you plan to cook.

More Rice Recipes to Try

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Frequently Asked Questions

What kind of ham is best for fried rice?
Leftover baked or smoked ham, diced thick, gives the best flavor and texture. Deli ham works if you dice it into chunky cubes.

How do I keep the eggs fluffy in fried rice?
Scramble them separately over medium-high heat just until set, remove them from the pan, and fold them back in at the very end.

Can I use fresh rice instead of day-old rice?
Day-old is strongly preferred. If you must use fresh rice, spread it on a sheet pan and refrigerate uncovered for at least 30 minutes to dry the surface.

Is ham fried rice gluten free?
It can be. Use tamari or a certified gluten-free soy sauce, and check that your ham and oyster sauce are gluten free.

Can I make this without peas and carrots?
Yes. Swap in any quick-cooking vegetable you like, such as corn, diced bell pepper, edamame, or shredded cabbage.

Final Thoughts

This ham fried rice recipe with egg is the weeknight hero every cook needs: fast, forgiving, and built from leftovers. Brown the ham, keep the eggs fluffy, use cold rice, and season boldly.

See the dictionary definitions for brown rice and white rice.

Prayvista Team

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.