Easy Fried Rice that Gives New Life to Your Leftover Ham

Sneak Preview: Holiday ham leftovers are unrecognizable in this Easy Ham Fried Rice recipe. But don’t save it for the next holiday. It’s delicious any time of the year with any cooked meat.

HAM AND VEGGIE FRIED RICE in a skilletPin

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It’s a stir-fry that’s easy to put together but hard to quit eating.

What do you do with the bits and pieces of holiday leftovers?

At our house, fried rice is all about cleaning out leftovers. So I have lots of leftover ham with the holidays in the rearview mirror.

ham fried rice on wooden spoonPin

I plan to make sliders using my recipe for Cheesy-Crusted Yeast Rolls. The larger slices of ham will make a great filling.

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The ham bone is in the freezer. I’ll use it in a pot of beans. That leaves the little bits and pieces of veggies for fried rice.

All ingredients in the fried rice, except the rice, are negotiable. Variety and amounts can vary. Even the rice can be more or less, but I wouldn’t go with less than 2 cups.

ingredients for ham fried ricePin

More recipes for leftover ham:

Ham Salad Sandwich Spread with a Basil Twist

Ham Stew with Beef and Bacon


If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon! 


ham fried ricePin

Easy Ham Fried Rice

Paula Rhodes
Ham, various vegetables including mushrooms and rice stir fried together.
4.34 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Pork
Cuisine American
Servings 4
Calories 289 kcal

Ingredients
  

  • 3-4 ounces ham - chopped
  • 3 tablespoons peanut or vegetable oil - divided
  • 2-4 tablespoons chopped onion
  • 1 ½ cups fresh button mushrooms - thinly sliced
  • ½ cup frozen peas and carrots - thawed
  • 1 clove garlic - finely chopped
  • 2 cups cooked rice - must be cool or cold–best when leftover
  • 1 large egg - scrambled
  • 2 tablespoons chopped scallions
  • 2 tablespoons soy sauce - low sodium
  • Fresh ground pepper

Instructions
 

  • Preheat large skillet over medium-high heat. Add ham and saute. Smallest pieces should begin to turn slightly crispy like bacon. Set aside.
  • Add 1 tablespoon oil to hot skillet. Saute chopped onions till soft and but not brown. Set aside.
  • Add mushrooms to skillet and saute until browned. Add peas and carrots and garlic and cook another minute. Set aside.
  • Add 2 tablespoons oil to skillet. When glistening, add cold rice. Break apart and stir quickly to coat each piece of rice with oil. Add egg and continue to mix quickly as egg cooks. Add bean sprouts and cook another minute.
  • Add previously cooked meat and vegetables to rice mixture. Sprinkle scallions and soy sauce over mixture as you continue to stir and cook. Serve immediately.

Notes

Note: I no longer add bean sprouts as you see in the picture. They are almost impossible to find in my neck of the woods.

Nutrition

Serving: 1 | Calories: 289kcal | Carbohydrates: 27g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 790mg | Potassium: 292mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1760IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg
Keyword #Ham Leftovers #Easter Ham and Veggie Fried Rice, Chinese Fried Rice Takeout, Stir-Fry Rice
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3 Comments

  1. Romaine,
    I have ham in the freezer that will work perfectly for this dish. I never thought about using ham. What a great idea! I will also use this recipe and subistitue chicken. This looks so good. Another great one I’m sure!!!

  2. Christine @ Fresh says:

    This is an excellent recipe to use up the rest of that Easter ham. This fried rice looks great!

  3. What a beautiful website. I have Easter ham calling out to me, this would be a great treatment. Your pictures and tutorial are very helpful.