Fried Rice with Ham Recipe

Rice: Provides the base for the dish, best if cooked and cooled beforehand.

Ham: Adds a savory, meaty flavor to the fried rice.

Frozen peas and carrots: Adds color, sweetness, and a bit of crunch.

Eggs: Adds protein and a rich texture when scrambled.

Soy sauce: Provides a salty, umami flavor that ties the dish together.

Vegetable oil: Used for cooking and preventing sticking.

Garlic: Adds aromatic depth and flavor.

Onion: Adds sweetness and a bit of crunch when cooked.

When making fried rice, it's crucial to use day-old cooked rice rather than freshly cooked rice. The drier texture of day-old rice helps it to fry better and prevents it from becoming mushy. If you don't have day-old rice, spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes before using.

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great source of protein and fiber.

• diced ham - Substitute with diced chicken: Chicken is a lean protein and can easily take on the flavors of the dish.

• frozen peas and carrots - Substitute with fresh bell peppers and corn: Bell peppers and corn add a sweet and crunchy texture, enhancing the dish's flavor profile.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a good plant-based protein option.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients well.

• garlic - Substitute with ginger: Ginger offers a different but equally aromatic flavor that pairs well with the other ingredients.

• onion - Substitute with shallots: Shallots have a milder and sweeter taste compared to onions, adding a subtle flavor to the dish.

• Allow the fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the fried rice into an airtight container. Make sure to use a container that seals well to keep out moisture and air.
• Label the container with the date so you can keep track of its freshness.
• Store the container in the refrigerator if you plan to eat the fried rice within 3-4 days. This ensures it stays fresh and safe to eat.
• For longer storage, place the fried rice in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• When using a freezer bag, flatten the fried rice inside the bag. This makes it easier to store and quicker to thaw.
• Freeze the fried rice for up to 3 months. Beyond this period, the quality may start to degrade.
• To reheat, thaw the fried rice in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat the fried rice in a pan over medium heat, adding a splash of soy sauce or vegetable oil to refresh the flavors. Stir frequently to ensure even heating.
• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until thoroughly heated.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the pan.
  3. Once the oil is hot, add the leftover fried rice with ham.
  4. Stir frequently to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes or until the rice is thoroughly heated.

• Microwave Method:

  1. Place the fried rice with ham in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the fried rice with ham evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the rice from drying out.
  4. Bake for about 15-20 minutes, or until the rice is heated through.
  5. Stir halfway through the baking time for even heating.

• Steaming Method:

  1. Place the fried rice with ham in a heatproof bowl that fits into your steamer.
  2. Add a small amount of water to the rice to create steam.
  3. Cover the bowl with foil or a lid.
  4. Steam over boiling water for about 10 minutes, or until the rice is hot.
  5. Stir the rice halfway through to ensure even heating.

• Large pan: A spacious cooking vessel to accommodate all ingredients and ensure even cooking.

• Spatula: Essential for stirring and scrambling the eggs, as well as mixing the rice and other ingredients.

• Knife: Used to dice the ham and chop the onion.

• Cutting board: A surface to safely chop the onion and dice the ham.

• Measuring cups: To accurately measure the cooked rice and other ingredients.

• Measuring spoons: For precise measurement of soy sauce and vegetable oil.

• Mixing bowl: To beat the eggs before adding them to the pan.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Wooden spoon: Useful for stirring the ingredients in the pan without scratching its surface.

Prep ingredients in advance: Chop onion, mince garlic, and dice ham ahead of time to streamline the cooking process.

Use leftover rice: Day-old cooked rice works best for fried rice, saving you the time of cooking it fresh.

Frozen veggies: Opt for frozen peas and carrots to skip washing and chopping.

One-pan method: Utilize a large pan to cook everything in one go, reducing cleanup time.

Quick scramble: Scramble the eggs directly in the pan to save on extra dishes.