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Easy Fried Rice that Gives New Life to Your Leftover Ham

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.

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. With the holidays in the rear-view mirror, I have lots of leftover ham.

ham fried rice on wooden spoon

I’m planning to make sliders with Cheesy-Crusted Yeast Rolls and the bigger slices of ham.  The ham bone is in the freezer waiting for a pot of beans. That leaves the little bits and pieces of veggies for fried rice.

All ingredients 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 rice

More Recipes for Leftover Ham or Rice

Cilantro Hominy Rice

Southwestern Jasmine Rice

Ham Salad Sandwich Spread with a Basil Twist

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Hope to see you again soon!

p.s. Questions or suggestions? Please email me: Paula at

Yield: 4

Easy Ham Fried Rice

Easy Ham Fried Rice

Ham, various vegetables including mushrooms and rice stir fried together.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 3-4 ounces ham, chopped
  • 3 tablespoons peanut or vegetable oil, divided
  • 2-4 tablespoons chopped onion
  • 1 1/2 cups fresh button mushrooms, thinly sliced and microwaved 4 minutes on HIGH, then drained (pre-cooking speeds up the process)
  • 1/2 cup frozen peas and carrots, thawed
  • 1 clove garlic, finely chopped
  • 2 cups cooked rice (must be cool or cold--best when leftover)
  • 1 cup bean sprouts
  • 1 egg, scrambled
  • 2 tablespoons chopped scallions
  • 2 tablespoons soy sauce (low sodium)
  • Fresh ground pepper


  1. Preheat large skillet over medium-high heat. Add ham and saute. Smallest pieces should begin to turn slightly crispy like bacon. Set aside.
  2. Add 1 tablespoon oil to hot skillet. Saute chopped onions till soft and but not brown. Set aside.
  3. Add softened, drained mushrooms to skillet and saute until browned. Add peas and carrots and garlic and cook another minute. Set aside.
  4. 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.
  5. 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.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 381Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 91mgSodium: 1304mgCarbohydrates: 36gFiber: 5gSugar: 5gProtein: 23g

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Thursday 8th of April 2010

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.

Christine @ Fresh

Monday 5th of April 2010

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


Monday 5th of April 2010

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!!!

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