Post-Easter Ham and Veggie Fried Rice

ham fried rice in a skillet

Upon the impending marriage of my oldest son and his then-fiance, her parents took us all to a Japanese steak house in Little Rock. It was a wonderful night of celebration for both of our families. One of the main things I remember was the fried rice–and all the butter the chef used. (I know, I’m weird!) Of course, it tasted fabulous. But I wanted to figure out a way to make it flavorful at home without adding huge chunks of butter. I’ve been practicing ever since.

At our house, fried rice is all about cleaning out the fridge. With Easter in the rear-view mirror, I have lots of leftover ham. I’m planning to make sliders with my Cheesy Crusty Yeast Rolls and the nicer slices.  I’ve already frozen the ham bone for a pot of beans which leaves the little bits and pieces for this fried rice.

ham fried rice on wooden spoon

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

ingredients for ham fried rice

Post-Easter Ham and Veggie Fried Rice
Recipe type: Entree
Serves: 4
Ham, various vegetables including mushrooms and rice stir fried together.
  • 3-4 ounces ham, chopped
  • 3 tablespoons peanut or vegetable oil, divided
  • 2-4 tablespoons chopped onion
  • 1½ cups fresh button mushrooms, thinly sliced and microwaved 4 minutes on HIGH, then drained (pre-cooking speeds up the process)
  • 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 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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Southwestern Jasmine Rice

Ham Salad Sandwich Spread with a Basil Twist

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{ 3 comments… read them below or add one }

Cristie April 8, 2010 at 10:38 am

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 April 5, 2010 at 3:50 pm

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


Sandy April 5, 2010 at 2:23 pm

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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