Ham and Egg Fried Rice

This recipe is another of my favorites from Everyday Food. It comes together quickly and is really great. We usually eat it as a main, and have broccoli or stir-fried vegetables on the side. And, thanks to a great tip from Amy, I mostly use turkey ham as a substitute for the ham in it. If you’ve never heard of it before, it’s sold in small-ish quantities, comes as a steak (no bones), and is usually sold by the hams. The benefits are that it’s small, affordable, and it’s turkey. Another tip: instead of placing on egg on top, you can scoot the vegetables and rice to the side of the skillet, scramble the eggs in the middle of the skillet, and then mix back together. For some reason, the scrambled eggs are much more appealing to the crowd here. Last tip: definitely use fresh ginger–it really makes a difference.

Ham & Egg Fried Rice

  • 2 tablespoons vegetable oil
  • 1 thick slice ham (8 ounces), cut into 1/4-by-1-inch strips
  • 1 bunch scallions, white and green parts separated and cut into 1-inch lengths
  • 2 garlic cloves, minced
  • 2 teaspoons finely grated peeled fresh ginger
  • Coarse salt and ground pepper
  • 1 1/4 cups cooked white rice, rinsed and drained
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 4 large eggs
  1. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add ham, scallion whites, garlic, and ginger; season with salt and pepper. Cook, stirring frequently, until beginning to brown, 2 to 4 minutes.
  2. Add rice, scallion greens, vinegar, and soy sauce. Cook, stirring, until heated through, 2 to 4 minutes. Divide fried rice among four serving bowls.
  3. Wipe out skillet with a paper towel. Heat 1 tablespoon oil over medium. Gently crack eggs into skillet; season with salt, and cook until whites are set, 2 to 4 minutes. Top each bowl of rice with a fried egg.

Note: Instead of peeling ginger root with a knife, scrape off the peel using the edge of a spoon. This way, more ginger goes into your fried rice and less into the garbage.


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