Usually we go out for dinner on Friday night, but we went out last night to celebrate Joe’s naturalization (hooray! he had his ceremony yesterday and is now a full-fledged US citizen). I feel like ordering out tonight, but I’m too lazy to go out in the rain and pick anything up. Fried rice is a weekly dish in our house and tonight seemed destined to be its shining hour. It’s quick, flavorful, and filling.
The recipe is straightforward with a only few steps to follow. I suggest prepping everything first so it’s ready to drop into the pan. Once you start making it, you won’t have time to fuss around with anything.
Ham fried rice
1 cup ham, diced (or bacon)
4 eggs, fork whipped
6 cups cooked long grain rice
4 green onions, chopped
2 tablespoons fresh minced ginger
1/4+ cup soy sauce
2 tablespoons peanut oil (any veggie oil is fine)
dash of cayenne
I use a wok but a deep pot or dutch oven would work well too. Place pot on burner and turn up to medium high heat. When the pot is hot, add the oil. Some smoking may occur, this is ok, just move along quickly. Add the eggs, but don’t stir. Let them firm up on the bottom (like a pancake), then flip it over. When cooked, remove from pan and set aside.
Add meat to the pan and cook for 1-3 minutes until lightly browned and cooked through. I use whatever meat we have on hand, bacon is outrageously good. I’ve also used leftover meatloaf (also amazing), pork, or chicken. If you want something lighter, omit the meat entirely. In this case, I might add a bit more ginger.
When meat is done, add the green onions and ginger. Stir to combine and cook 30 seconds. Add rice and eggs, stir to combine. I stir the rice maybe once every 30 seconds for a few minutes, then add the soy sauce and cayenne. Use the spatula to ‘chop’ the egg into smallish bits. Stir and cook for another 1-2 minutes. At this point I usually give it a taste to see if more soy sauce is needed to season it.
I usually turn off the burner and let it set in the for 5-10 minutes, I think it tastes best when close to room temperature. If you have leftovers, it freezes well.
You may add peas or other bits of veggie that strike your fancy. Sometimes I will add chopped bok choy or another green toward the end. It’s flexible and forgiving, just how I like my meals on Friday nights :-) And, it tastes so much better than take-out.
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