The Unforgettable Charm of Fried Rice with Ham

There’s a particular magic that happens when humble ingredients are transformed by the heat of a wok and a little culinary alchemy. For me, that magic is most vividly embodied in a perfectly executed Fried Rice with Ham. I remember one blustery autumn evening, long before I had my own restaurant kitchen, when I stumbled upon a half-eaten container of leftover roasted ham in my refrigerator. It was destined for a sandwich, perhaps, or a quick soup, but something in the crisp autumn air, coupled with the lingering aroma of spices from earlier cooking adventures, whispered a different destiny. I grabbed my trusty wok, pulled out some day-old rice, and within twenty minutes, the most aromatic, satisfying dish emerged, filling my small apartment with a warmth that chased away the chill. It was a revelation – how the simple act of stir-frying could elevate leftovers into something truly spectacular.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 3-4
• Yield: 4-6 servings
• Dietary Type: Adaptable (can be made without soy sauce for low-sodium)

Ingredients

• Cold, cooked long grain rice: This is the bedrock of great fried rice. Day-old rice, chilled thoroughly, is essential for achieving that desirable fluffy, separated texture. Aim for about 4-6 cups.
• Vegetable oil: Approximately 3-4 tablespoons, divided. This is your cooking medium, ensuring everything cooks evenly and doesn’t stick.
• Eggs: 1-2, lightly beaten with a pinch of salt. The eggs add a lovely protein boost and a beautiful visual element.
• Raw shrimp, cut in pieces (optional): About 1/2 pound. If you’re feeling adventurous and have some on hand, this adds a delightful seafood note. Make sure they’re peeled, deveined, and cut into bite-sized pieces.
• Leftover ham, diced: About 1 cup. This is the star! Whether it’s leftover from a holiday roast or a simple deli ham, diced into small, even pieces, it provides savory depth and a delightful chew. Feel free to substitute with any other leftover meat, poultry, or seafood.
• Dry sherry: 1-2 tablespoons. This adds a subtle, sophisticated layer of flavor, cutting through the richness and enhancing the savory notes.
• Light soy sauce (optional): 1-2 tablespoons, or to taste. For that characteristic umami punch and a richer color. If you’re managing sodium intake, you can omit this entirely, or use a low-sodium version.
• Frozen peas, defrosted: About 1 cup. These tiny green gems add a pop of color, sweetness, and a pleasant texture contrast. Ensure they are fully defrosted before adding.
• Sliced yellow onions or Spanish onion: 1/2 cup. Sliced thinly, these will caramelize beautifully, adding a sweet, pungent base.
• Salt: To taste. Remember to season judiciously, especially if using soy sauce.
• White pepper (optional): A pinch, to taste. White pepper offers a more subtle heat than black pepper, which is often preferred in traditional fried rice.

Equipment Needed

• Wok or large, heavy-bottomed skillet: Essential for achieving the high heat and quick cooking that defines fried rice.
• Spatula or wooden spoon: For stirring and tossing ingredients.
• Small bowl: For beating eggs.
• Separate bowls: For holding cooked ingredients like eggs and shrimp.

Instructions

1. Prepare the Rice: The key to fantastic fried rice is cold, cooked long grain rice. If your rice isn’t already cold and a bit dry from being cooked the day before, spread your freshly cooked rice on a baking sheet and let it cool completely, then refrigerate it for at least an hour. This allows the grains to firm up, preventing a mushy outcome. When you’re ready to cook, gently break up any large clumps with your hands or a fork, ensuring the rice is smoothed out and free of lumps.
2. Cook the Eggs: If you’re using eggs (which is highly recommended for both flavor and texture), lightly beat them in a small bowl with a pinch of salt. Heat about 1 tablespoon of vegetable oil in your wok over medium-high heat. Once the oil is shimmering, pour in the beaten eggs and immediately tilt the wok back and forth to spread the egg mixture evenly across the bottom, creating a thin omelet.
3. Scramble the Eggs: As the eggs begin to set up slightly around the edges, use your spatula to gently lift the edges and allow any uncooked portions to flow underneath and come into contact with the hot pan. This ensures even cooking. Once the eggs are mostly set but still a little moist, lightly scramble them into medium-small pieces. Remove the scrambled eggs to a clean bowl and set aside.
4. Prepare Optional Shrimp: Wipe out the wok to remove any residual egg. If you’re adding raw shrimp, heat another teaspoon of vegetable oil in the wok. Add the shrimp and stir fry them quickly until they are just cooked through and have turned pink. This will only take a minute or two. Remove the shrimp to the bowl with the scrambled eggs and set aside.
5. Sauté the Aromatics: Wipe out the wok once more. Add another tablespoon of vegetable oil and heat it over medium-high heat. Add the sliced yellow onions (or Spanish onion) and stir fry until they begin to soften and take on a slightly darker hue, indicating they are starting to caramelize. This builds a crucial layer of flavor.
6. Add the Rice and Sherry: Stir in the prepared rice, breaking up any remaining lumps you might have missed. Drizzle about 1 tablespoon of dry sherry down the sides of the wok. The surface of the wok should be slick with oil; if it appears too dry, drizzle in a little more vegetable oil down the sides of the wok to keep everything moving and prevent sticking.
7. Incorporate Soy Sauce (Optional): If you desire a more traditional brown color and deeper savory flavor, now is the time to drizzle in a little light soy sauce.
8. Combine and Finish: Stir in all of the other ingredients: the diced ham, the defrosted peas, and the reserved scrambled eggs (and cooked shrimp, if using). Season to taste with salt and a pinch of white pepper, if desired.
9. Heat Through: Continue to stir and cook everything in the wok, tossing and folding the ingredients, until the fried rice is heated through. This usually takes about 5-7 minutes. Ensure the peas are tender and the ham is warmed.

Expert Tips & Tricks

• The Wok is Your Friend: A wok’s curved surface and excellent heat conductivity are ideal for fried rice. If you don’t have a wok, a large, heavy-bottomed skillet will suffice, but you may need to cook in batches to avoid overcrowding.
• High Heat, Quick Cook: Fried rice cooks best over high heat. This sears the ingredients quickly, developing flavor and preventing sogginess. Don’t be afraid of a little sizzle!
• Ingredient Prep is Crucial: Have all your ingredients prepped and ready to go before you start cooking. Stir-frying is a fast process, and you won’t have time to chop or measure once the heat is on.
• Rice Matters, A Lot: I cannot stress this enough: use cold, day-old rice. The lower moisture content is what allows the grains to remain distinct and not clump together into a starchy mass. Freshly cooked rice simply won’t yield the same result.
• Don’t Overcrowd: If your wok or skillet isn’t large enough to comfortably hold all the ingredients, cook them in stages. This ensures proper searing and browning, rather than steaming.

Serving & Storage Suggestions

Serve your fragrant Fried Rice with Ham immediately, piping hot, directly from the wok. A sprinkle of chopped fresh scallions or cilantro adds a final touch of freshness and color. It’s a complete meal on its own, but also pairs wonderfully with a crisp green salad or some steamed bok choy.

For storage, allow the fried rice to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 2-3 days. To reheat, place it back in a wok or skillet over medium-high heat with a splash of oil, stirring until heated through. You can also microwave it, but be sure to stir halfway through to ensure even heating and to prevent dry spots.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	24.5 kcal	–
Calories from Fat	14 g	61%
Total Fat	1.7 g	2%
Saturated Fat	0.5 g	2%
Cholesterol	70.5 mg	23%
Sodium	23.3 mg	0%
Total Carbohydrate	0.1 g	0%
Dietary Fiber	0 g	0%
Sugars	0.1 g	0%
Protein	2.1 g	4%

Note: Nutritional information is an estimate and can vary based on specific ingredients and quantities used.

Variations & Substitutions

The beauty of fried rice is its incredible versatility.

• Vegetarian Delight: Omit the ham and shrimp. Instead, load up on extra vegetables like finely diced carrots, corn kernels, broccoli florets, or snap peas. Add a few cubes of firm tofu, pan-fried until golden, for a protein boost.
• Spicy Kick: Introduce some heat by adding a finely minced chili pepper (like a bird’s eye or jalapeño) along with the onions, or a drizzle of Sriracha or chili garlic sauce at the end.
• Global Flavors: For a Thai-inspired twist, add a tablespoon of fish sauce and a squeeze of lime juice at the end. A touch of curry powder can also transform the flavor profile.
• Egg-Free Option: If you prefer not to use eggs, simply omit them. The dish will still be delicious, though slightly less rich.

FAQs

Q: Why is day-old rice the best for fried rice?
A: Day-old rice is drier and firmer. Its grains are separated and less likely to clump together during the stir-frying process, resulting in a fluffier texture.

Q: Can I use freshly cooked rice?
A: While you can use freshly cooked rice in a pinch, it’s not ideal. It will be more moist and prone to becoming mushy. If you must use it, spread it out on a baking sheet to cool and dry it out as much as possible before cooking.

Q: What if I don’t have a wok?
A: A large, heavy-bottomed skillet or a cast-iron pan will work well. Ensure it can handle high heat and is large enough to allow for easy stirring without overcrowding the ingredients.

Q: Can I make this gluten-free?
A: Yes! Simply ensure you use a gluten-free soy sauce (like tamari) or omit the soy sauce altogether and rely on other seasonings for flavor.

Q: How can I make my fried rice less oily?
A: Use high heat for quick cooking, don’t add too much oil at once (you can always add more if needed), and ensure your rice is dry. Using a non-stick wok or skillet can also help reduce the amount of oil needed.

A Taste of Home

There’s a profound satisfaction in transforming simple ingredients, especially leftovers, into a meal that sings with flavor and comfort. This Fried Rice with Ham recipe is a testament to that culinary principle. It’s more than just a dish; it’s a delicious reminder that some of the best food comes from the heart, and often, from the refrigerator. Give it a try, and I’m confident it will become a cherished staple in your own kitchen, a beacon of deliciousness on any given night.