Easy Ham Fried Rice Recipe: Savory, Fast & Family-Friendly

Ham fried rice is at its best when the ham is actually browned, not just warmed through. This ham fried rice recipe crisps the ham first, fries cold rice in butter, and seasons carefully, because ham is already salty and extra soy sauce is easy to overdo.

Menu of Ham Fried Rice Recipe

This ham fried rice recipe covers the full ingredient list with US measurements, step-by-step instructions, 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

For the Fried Rice

• 3 cups cooked long-grain white rice, chilled (day-old is best)
• 1 1/2 cups diced cooked ham (about 8 ounces), cut into 1/2-inch cubes
• 3 large eggs, lightly beaten
• 1 cup frozen peas, thawed
• 3 cloves garlic, minced (about 1 tablespoon)
• 4 scallions, thinly sliced, whites and greens separated
• 3 tablespoons butter, divided (or vegetable oil)

For the Seasoning

• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon black pepper or white pepper
• 1 teaspoon toasted sesame oil

Notes on ingredients: Leftover baked ham is the best choice because it has the most flavor, especially the browned edges. Deli ham works fine; ask for it sliced thick and dice it yourself, and avoid very thin shaved ham, which disappears into the rice. Butter is traditional in American-style ham fried rice and gives the rice a rich, golden flavor. The sugar is a small amount, but it balances the salt of the ham and the soy sauce noticeably.

You will need: a large skillet or wok, a small bowl for the seasoning, and a spatula.

How to Make Ham Fried Rice Recipe

Step 1: Prep Everything

Dice the ham into 1/2-inch cubes. Mince the garlic and slice the scallions. Thaw the peas under cool water and pat dry. Beat the eggs in a small bowl. Stir the soy sauce, sugar, and pepper together. Break up the cold rice. This ham fried rice recipe cooks in minutes once the pan is hot, so have everything ready.

Step 2: Scramble the Eggs

Melt 1 tablespoon of butter in the skillet over medium-high heat. Add the beaten eggs and scramble into soft curds, 30 to 45 seconds, until just set but still moist. Transfer to a plate and set aside.

Step 3: Crisp the Ham

Add another tablespoon of butter to the skillet and turn the heat to high. Add the diced ham in a single layer. Cook 3 to 4 minutes, stirring occasionally, until the edges are browned and slightly crisp. Those caramelized edges are where the deep flavor comes from.

Step 4: Add Garlic and Scallion Whites

Push the ham to the sides. Add the garlic and scallion whites with a small knob of butter if the pan looks dry. Stir-fry 30 seconds until fragrant. Do not let the garlic brown past golden, or it turns bitter.

Step 5: Fry the Rice

Add the cold rice and the remaining tablespoon of butter. Toss constantly for 3 to 4 minutes, breaking up clumps, until the grains are hot and starting to turn golden in spots. Add the peas and toss 1 minute until heated through.

Step 6: Season and Finish

Pour the soy sauce mixture evenly over the rice and toss 1 minute until every grain is glossy and lightly amber. Return the scrambled eggs, add the scallion greens, and toss 30 seconds. Drizzle the sesame oil around the edge and toss once more. Taste before adding more soy sauce, because the ham is already salty. Serve immediately.

Why This Works

• Browning the ham builds the flavor. A few minutes of direct high heat crisps the edges and concentrates the taste; pale, steamed ham cubes taste flat by comparison.
• Butter carries the American-style flavor. It gives a richness that oil does not, and it browns the rice nicely.
• Seasoning last, with a taste check, prevents oversalting. Ham varies a lot in saltiness, so the finished rice is tasted before any extra soy sauce goes in.
• Cold rice and dry peas keep the texture right. Warm, wet ingredients steam the rice instead of frying it.

Chef’s Tips for the Best Results

• Brown the ham, do not just warm it. High heat for 3 to 4 minutes is what creates the caramelized edges.
• Taste before adding extra soy sauce. You can always add more, but you cannot take it away.
• Use butter for the classic flavor. Oil works, but butter is worth it here.
• Keep the garlic moving. Thirty seconds is enough; past golden, it turns bitter.

Common Mistakes and How to Fix Them

Common Problem	Why It Happens	How to Fix It
Dish is too salty	Ham plus full soy sauce amount over-seasons	Start with half the soy sauce, taste, then add more only if needed
Rice is soggy	Fresh rice used, or peas added water	Use cold, day-old rice; pat thawed peas dry
Ham tastes flat	Ham only warmed through, not browned	Crisp the ham over high heat 3 to 4 minutes until edges brown
Garlic tastes bitter	Garlic cooked too long or over too-high heat	Add garlic after the ham and stir constantly for just 30 seconds
Eggs are dry and rubbery	Overcooked before the rice was ready	Scramble into soft, just-set curds and set aside until the end

Ingredient Substitutions

Original Ingredient	Substitute	Expected Difference
Cooked ham	Canadian bacon or diced Spam	Canadian bacon is leaner; Spam is richer and saltier, so cut the soy sauce
Butter	Vegetable oil	Less rich flavor; still fries the rice well
Frozen peas	Frozen mixed vegetables	Adds carrots and corn; thaw and pat dry the same way
Scallions	1/4 cup diced sweet onion	Milder and sweeter; cook 1 minute longer
White rice	Brown rice	Chewier and nuttier; needs an extra minute in the pan

Recipe Variations

Pineapple ham: Add 1/2 cup diced pineapple with the peas for a sweet and salty Hawaiian-style twist.

Spicy: Add 1 teaspoon sriracha or chili garlic sauce with the soy sauce mixture.

Hawaiian loco style: Top each serving with a fried egg and serve with a side of macaroni salad.

Veggie loaded: Add diced bell pepper and shredded cabbage with the ham for extra color and crunch.

Store, Reheat, and Prep Ahead

Cool leftovers within 2 hours and refrigerate in airtight containers for up to 4 days. Freeze for up to 2 months in portioned freezer bags with the air pressed out; thaw overnight in the refrigerator. Ham is a cured meat but still perishable once cooked into the dish, so do not leave it at room temperature more than 2 hours.

To reheat, warm a teaspoon of butter or oil in a skillet 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: place rice in a bowl, sprinkle with a tablespoon of water, cover loosely, and heat 2 minutes, stirring halfway. Heat to 165 degrees F (74 degrees C) throughout.

For prep ahead, cook the rice a day ahead and chill it. Dice the ham up to 3 days ahead and keep it covered in the refrigerator; use leftover ham within 3 to 4 days of cooking it. Slice the scallions and mince the garlic up to 2 days ahead. The seasoning mix keeps in a jar for a week.

More Rice Recipes to Try

If you enjoyed this recipe, you will love these other rice dishes from The World of Rice:

• Ham Fried Rice Recipe Chinese: Easy Weeknight Dinner in 20 Minutes
• Ham Fried Rice Recipe With Egg: Classic, Easy & Ready in 20 Minutes
• Recipe For Ham Fried Rice: Classic, Easy & Family Favorite
• Authentic Chinese Shrimp Fried Rice Recipe: Traditional Technique, Pure Flavor

Frequently Asked Questions

What kind of ham is best for fried rice?
Leftover baked or smoked ham has the most flavor. Thick-cut deli ham and ham steak are good alternatives. Avoid paper-thin shaved ham, which gets lost in the rice.

How do I keep ham fried rice from being too salty?
Start with half the soy sauce, since ham is already salted. Taste the finished rice and add more only if needed. Low-sodium soy sauce also helps.

Can I use fresh rice instead of day-old rice?
It is not ideal. Spread fresh rice on a sheet pan and refrigerate uncovered for at least 30 minutes, or up to a few hours, to firm it up before frying.

Can I make this without peas?
Yes. Swap in any small vegetable you like, such as diced carrots, corn, or edamame. The recipe works fine with no vegetables at all too. A drizzle of sweet chili sauce over each serving is another serving option many cooks use.

Can I prepare this ahead of time?
Prep the components ahead, but stir-fry just before serving. Leftovers keep 4 days in the refrigerator and reheat well in a skillet.

Final Thoughts

Crisp ham, butter-fried rice, and a careful hand with the soy sauce are all this ham fried rice recipe needs. It is a fast way to turn leftover ham into a dinner everyone finishes.

See the dictionary definitions for butter and soy sauce.