Ham fried rice is a simple, homemade fried rice made with day-old rice, leftover baked ham and eggs, ready in under 30 minutes. It works well for meal prep because the flavours sink into the rice as it cools and unlike takeaway versions, you control the salt, veg and portion size to suit your preferences.
Zak is a big eater, but even he taps out when it comes to post-Christmas ham. After a few days of ham sandwiches, I hit that point where the fridge still looks full… but nothing feels appealing. I realised I already use bacon in my pineapple chicken fried rice, and honestly, ham is basically bacon's festive cousin. This recipe was born out of needing something fast, familiar, and not another sad sandwich.
TL;DR
- Prep time: 5 minutes Cook time: 15 minutes
- Meal prep: Balanced with extra veg and is extra flavourful the next day because the sauce absorbs overnight.
- Fridge storage: 4 days
- Freezer storage: 3-6 months (some texture decrease due to egg)
- Reheating: Best on stovetop to maintain crispy rice (5 minutes) or microwave (2 minutes)
- Customise: mix-and-match sauces to your preferences and add fresh herbs, a sprinkle of everything but the bagel seasoning or crack and egg on top.
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Why you'll love this recipe
Leftover ham friendly. It's a practical way to use up Christmas ham without another sandwich. If you still have leftovers, try my baked asparagus ham frittata or ham and olive pizza scrolls next.
Meal prep friendly. Despite the rice being cooked twice, this reheats well without losing texture, like my pineapple chicken fried rice recipe.
Budget-friendly. Rice, eggs and frozen vegetables keep costs low, just like curried sausages with rice and veg.
Quick. Ready in under 30 minutes and easy to adjust based on what's already in your fridge!
Ingredients
Cooked long-grain rice. Day-old (and cooled) jasmine rice gives the best texture by staying firm and separate (rather than clumping) when stir-fried.
Garlic. I recommend fresh garlic for the best flavour punch, but you can use a jarred minced version.
Ham chunks. I used leftover Christmas ham, but you could also use store-bought ham (that has or hasn't been baked). The benefit with the baked Christmas ham is that it usually has added flavour - like my maple glazed ham - which can add to the flavour of the fried rice.
If your ham is quite salty, consider decreasing the amount of soy sauce.
Oyster sauce. Oyster sauce is like 500 sauces in one so provides a lot of depth without using multiple sauces. But, if you don't have it, you can adjust with extra soy.
Chinese cooking wine. This provides the balance to the saltiness from the oyster and soy sauce. You could also substitute with other vinegar or acid options (I regularly use a white wine vinegar which is very accessible and always in my cupboard).
Sweet chilli sauce. This is optional and can be adjusted based on your spice preference.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
What's the best rice for fried rice?
Jasmine rice is ideal because it's fragrant and dries out well once chilled. Long-grain rice also works, as it stays fluffy rather than clumping.
Can you make fried rice with fresh rice?
You can, but it needs cooling first. Spread freshly cooked rice on a tray and refrigerate for at least 30 minutes to remove excess moisture.
How to make ham egg fried rice
Step 1: Prepare the Day-Old Rice - If using fresh rice, spread it out on a baking sheet and let it cool in the fridge for at least 30 minutes to remove excess moisture
Step 2: Place a wok or large skillet over high heat and add sesame oil. Let it heat until it just starts to smoke-this ensures a proper stir-fry. While this is heating up, prepare the sauce ingredients.
Step 3: Add the garlic and onion, stirring constantly for about 2 minutes until fragrant and slightly softened. Add the ham and continue cooking, stirring frequently until heated and slightly charred (approx. 2 minutes).
Step 4: Toss in the diced vegetables (they can go in straight from frozen). Stir-fry for another 2 minutes or until the veggies are fully defrosted and everything is well combined. Add half the sauce.
Step 5: Add the rice, other half of sauce and stir-fry for another 2 minutes, ensuring the sauce evenly coats the grains.
Step 6: Push the rice and ingredients to one side of the wok or skillet, creating space for the egg. If the pan looks dry, drizzle in a little extra sesame oil.
Pour in the beaten egg and let it cook undisturbed for 30 seconds, then gently scramble until fully set (about 2 minutes). Once cooked, mix the scrambled egg back into the fried rice.
This is the same method used for Chicken Pad Thai and Beef Pad See Ew.
Step 7: Give everything a last toss. Taste and adjust sauce if needed. Finish with spring onions, sesame seeds, squeeze of citrus and some salt, pepper or chilli as required.
Lauren's Top Tips
Use day old-rice. Ideally, use rice that has been cooked and chilled overnight-this helps it firm up, keeping the grains separate and preventing a mushy texture when stir-frying.
High heat matters. This keeps the rice dry and lightly crisped.
Meal prepping fried rice
Storing leftovers
Once cooked, allow the fried rice to cool completely before storing. The flavours from the sauce sink into the rice as it cools, making it even better the next day. Store in airtight containers for up to four days.
Reheating
The key to meal prepping fried rice is reheating it properly.
If possible, reheat in a pan or skillet over high heat, similar to how it was originally cooked. Add a splash of water to loosen the rice and prevent dryness. Finishing with everything but the bagel seasoning can make leftovers feel like a new meal.
Alternatively, reheat in the microwave by adding a splash of water of ice cube and reheating on 1 minute intervals until heated through (note: the texture won't be as good)
Can you freeze fried rice?
Yes, you can freeze ham fried rice for up to 3-6 months. Cool completely before freezing to prevent condensation. Portion tightly into containers or freezer bags to reduce freezer burn. Thaw overnight in the fridge and reheat gently on the stovetop for best texture.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Soggy fried rice is almost always caused by excess moisture. This usually happens when freshly cooked rice is used before it has fully cooled, or when the pan isn't hot enough to evaporate liquid quickly. Using day-old jasmine rice and cooking over high heat helps keep the grains separate and fluffy.
Make sure your pan is properly heated before adding oil, and avoid overcrowding the pan. A hot surface and enough space allow the rice to fry rather than steam, reducing sticking and improving texture.
Other meal preps with rice
Or, you can have a browse through my rice meal preps for more delicious eats.
Recipe
Leftover Ham Fried Rice
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Equipment
Ingredients
Fried Rice
- 3 cups cooked long-grain rice, cooked your way or follow my directions for how to cook rice. Cooled (See Note 1)
- 2 teaspoon high-heat oil, sesame oil recommended, or sub for avocado or vegetable
- 1 brown onion
- 3 cloves garlic
- 200 g (1 ½ cups) ham, I use leftover Christmas ham
- 1 cup diced vegetables, see note 2
- 4 eggs
Fried Rice Sauce
- 1 tablespoon Chinese cooking wine, subs note 3
- 1 tablespoon Oyster sauce, subs note 4
- 2 tablespoon Soy sauce, all purpose or light
- 1 tablespoon brown sugar
- 1 tablespoon Sweet chilli, optional
Instructions
Prepare
- If using fresh rice, spread it on a baking sheet and refrigerate for at least 30 minutes to remove excess moisture. Ideally, use day-old rice, as chilling overnight helps keep the grains firm and separate for stir-frying.
- Mix together sauce ingredients: 1 tablespoon Chinese cooking wine 1 tbsp Oyster sauce 2 tbsp Soy sauce 1 tbsp brown sugar 1 tbsp Sweet chilli
- Mince: 3 cloves garlic.
- Dice: 1 brown onion 200 g (1 ½ cups) ham
- Beat: 4 eggs
- Place a wok or large skillet over high heat, add 2 teaspoon high-heat oil, and heat until it just starts smoking.
Cook
- Add garlic and onion to the wok, stirring constantly for 2 minutes until fragrant.
- Add the ham and cook, stirring frequently, until the heated and slightly charred. Keep everything moving to ensure even cooking.
- Add 1 cup diced vegetables (frozen is fine) and half the sauce. Stir to coat.
- Add the 3 cups cooked long-grain rice and spread out on the pan. Leave for 2 minutes (this will give it a char and slight crunch).
- Push everything to one side of the pan. If dry, add a little sesame oil. Pour in the beaten eggs and let it sit for 30 seconds, then gently scramble until fully set (about 2 minutes). Once cooked, mix the egg back into the fried rice.
- Give everything a final stir. Taste and add more sauce if needed. Serve hot, garnished with green onions, sesame seeds, or a squeeze of lime for extra freshness. Add salt and pepper to taste.
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