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.

Easy Fried Rice in a skillet.Pin

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What do you do with the holiday leftovers? At our house, fried rice is all about cleaning out leftovers. This recipe is easy to put together but hard to quit eating.

All ingredients in this fried rice recipe are negotiable except for the rice. 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

Parting thoughts: I have lots of leftover ham with the holidays in the rearview mirror. I plan to make sliders using my recipe for Cheesy-Crusted Yeast Rolls. The larger slices of ham will make a great filling. I put the ham bone in the freezer. I’ll use it in a pot of beans. That leaves the little bits and pieces of veggies for this fried rice.

If you have leftover rice, you may be interested in this Easy Jasmine Rice Recipe with Southwestern Flavors or this recipe for The Freshest Broccoli-Cheese Rice.

More recipes for leftover ham:

Ham Salad Sandwich Spread with a Basil Twist

Ham Stew with Beef and Bacon

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Fried rice on a wooden spoon.Pin

Easy Ham Fried Rice

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


  • 3-4 ounces (85 g) ham, chopped
  • 3 tablespoons (41 g) peanut or vegetable oil
  • 2-4 tablespoons (20-40 g) chopped onion
  • 1 ½ cups (188 g) fresh button mushrooms, thinly sliced
  • ½ cup (70 g) frozen peas and carrots, thawed
  • 1 clove garlic, finely chopped
  • 2 cups (316 g) cooked rice must be cool or cold–best when leftover
  • 1 large (50 g) egg, scrambled
  • 2 tablespoons chopped scallions
  • 2 tablespoons soy saucelow sodium
  • fresh ground pepper


  • Preheat large skillet over medium-high heat. Add 3-4 ounces (85 g) ham, chopped and saute. Smallest pieces should begin to turn slightly crispy lik,e bacon. Set aside.
  • Add 1 tablespoon oil to hot skillet. Saute 2-4 tablespoons (20-40 g) chopped onion till soft but not brown. Set aside.
  • Add 1 1/2 cups (188 g) fresh button mushrooms, thinly sliced to skillet. Saute until browned. Add 1/2 cup (70 g) frozen peas and carrots, thawed and 1 clove garlic, finely chopped. Cook another minute. Set aside.
  • Add 2 tablespoons oil to skillet. When glistening, add 2 cups (316 g) cooked rice , cold. Break apart and stir quickly to coat each piece of rice with oil. Add 1 large (50 g) egg, scrambled and continue to mix quickly as the egg cooks.
  • Add previously cooked meat and vegetables to rice mixture. Sprinkle 2 tablespoons chopped scallions and 2 tablespoons soy sauce over the mixture as you continue to stir and cook. Add fresh ground pepperServe immediately.


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.

Essentials (paid links)


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 Chinese Fried Rice Takeout, Stir-Fry Rice
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Recipe Rating


  1. I have seen bean sprouts on occasion prepackaged. What is the best way to determine the quality of bean sprouts? I have also seen them at a farmers market in bulk. I feel compelled to have them in fried rice.

    1. Hi Cheryl,
      I am not an expert on bean sprouts. I used to always use them in fried rice, but most of my local grocery stores no longer sell them due to a health scare some years ago. Perhaps you could google your question and find a good answer.

  2. 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.

  3. Christine @ Fresh says:

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

  4. 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!!!