Fried Rice with Ham Recipe

Cooked rice: Preferably day-old, as it has a firmer texture that works well for frying.

Ham: Diced into small pieces to evenly distribute the flavor.

Soy sauce: Adds a savory umami taste to the dish.

Frozen peas and carrots: Provides a mix of sweet and earthy flavors, along with a pop of color.

Garlic: Minced to infuse the oil with its aromatic flavor.

Vegetable oil: Used for frying the ingredients and bringing everything together.

Eggs: Beaten and scrambled to add protein and richness.

Green onions: Chopped and used as a fresh garnish to enhance the overall flavor.

When making fried rice, it's crucial to use day-old cooked rice because it has had time to dry out, which prevents the dish from becoming mushy. Freshly cooked rice contains more moisture, which can lead to a clumpy texture. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for at least 30 minutes to achieve a similar effect.

• day-old cooked rice - Substitute with freshly cooked rice: If you don't have day-old rice, spread freshly cooked rice on a baking sheet to cool and dry out for 30 minutes.

• diced ham - Substitute with diced chicken: Chicken provides a similar texture and protein content, making it a good alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• frozen peas and carrots - Substitute with fresh peas and carrots: Fresh vegetables can be used if frozen ones are not available; just blanch them briefly before adding.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the flavor.

• vegetable oil - Substitute with olive oil: Olive oil can be used for a slightly different flavor profile and is a healthier fat option.

• beaten eggs - Substitute with tofu: Crumbled tofu can be used as a vegan alternative to eggs, providing a similar texture.

• chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the fried rice to cool completely before storing. This helps to prevent condensation, which can make the rice soggy.

• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible before sealing.

• Label the containers or bags with the date. This helps you keep track of how long the fried rice has been stored.

• Store the fried rice in the refrigerator for up to 4 days. For longer storage, place it in the freezer, where it can last for up to 3 months.

• To reheat refrigerated fried rice, add a splash of water or soy sauce to a skillet over medium heat. Stir occasionally until heated through.

• For frozen fried rice, thaw it in the refrigerator overnight. Alternatively, you can reheat it directly from frozen by microwaving it on high for 2-3 minutes, stirring halfway through.

• If reheating in a skillet, add a bit of vegetable oil to prevent sticking. Cook over medium heat, stirring frequently, until the rice is hot and evenly warmed.

• Avoid reheating fried rice multiple times as this can affect the texture and flavor. Only reheat the portion you plan to eat.

• If you notice any off smells or changes in texture, it's best to discard the fried rice to avoid any risk of foodborne illness.

• Microwave method:

  1. Place the fried rice with ham in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.
  5. Check if the rice is heated through; if not, continue heating in 30-second intervals.

• Stovetop method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Add the fried rice with ham to the skillet, breaking up any clumps.
  4. Stir frequently to ensure even heating, cooking for about 5-7 minutes.
  5. If the rice seems dry, add a splash of soy sauce or water.

• Oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the fried rice with ham in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Check if the rice is heated through; if not, continue baking for an additional 5 minutes.

• Steaming method:

  1. Place the fried rice with ham in a heatproof dish that fits inside a steamer basket.
  2. Add water to the bottom of the steamer and bring to a boil.
  3. Place the dish in the steamer basket and cover with a lid.
  4. Steam for about 5-10 minutes, or until the rice is heated through.
  5. Stir the rice halfway through to ensure even heating.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for dicing the ham and chopping the green onions.

• Cutting board: A surface to safely chop and dice ingredients.

• Measuring cups: Used to measure out the rice, ham, and vegetables accurately.

• Measuring spoons: Used to measure the soy sauce and vegetable oil.

• Mixing bowl: To beat the eggs before adding them to the wok.

• Garlic press: Handy for mincing the garlic cloves quickly.

• Serving spoon: For scooping and serving the finished fried rice.

• Bowl: To serve the fried rice in once it's cooked.

Use day-old rice: Day-old cooked rice is less sticky and fries better, saving you time on preparation.

Pre-dice ingredients: Pre-dice ham and chop green onions in advance to streamline the cooking process.

Frozen veggies: Use frozen peas and carrots to skip the washing and chopping, making the recipe quicker.

Garlic paste: Substitute minced garlic with garlic paste to save time on peeling and chopping.

One-pan method: Cook everything in one wok to minimize cleanup time.