Fried Rice with Ham Recipe

Cooked rice: Preferably day-old, as it has a better texture for frying.

Ham: Diced into small pieces for even distribution.

Soy sauce: Adds a salty and umami flavor to the dish.

Vegetable oil: Used for frying and cooking the ingredients.

Eggs: Beaten and scrambled in the wok for added protein.

Frozen peas and carrots: Thawed and added for color and nutrition.

Garlic: Minced and cooked until fragrant for a flavorful base.

Green onions: Chopped and added at the end for a fresh, mild onion flavor.

When making fried rice, using day-old cooked rice is crucial for achieving the best texture. Freshly cooked rice tends to be too moist and can result in a mushy dish. Day-old rice, on the other hand, is drier and firmer, allowing it to absorb the soy sauce and other flavors more effectively while maintaining a distinct grain structure. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for a few hours to dry it out.

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great source of protein and fiber.

• diced ham - Substitute with diced chicken: Chicken is a lean protein that can easily replace ham in terms of texture and flavor.

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

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients well.

• beaten eggs - Substitute with tofu scramble: Tofu scramble is a great vegan alternative that mimics the texture of scrambled eggs.

• frozen peas and carrots - Substitute with fresh bell peppers and corn: Fresh bell peppers and corn add a vibrant color and a slight sweetness to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a slightly different flavor profile.

• 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 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 to prevent freezer burn.
• Label the containers or bags with the date and contents. This ensures you know when it was stored and helps you keep track of freshness.
• Store the fried rice in the refrigerator for up to 4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, thaw the frozen fried rice in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the fried rice in a skillet over medium heat, adding a splash of vegetable oil or soy sauce to refresh the flavors. Stir frequently to ensure even heating.
• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until thoroughly heated.
• For an extra burst of freshness, consider adding freshly chopped green onions or a handful of thawed peas and carrots just before serving.

• 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. Once the oil is hot, add the leftover fried rice with ham.
  4. Stir frequently to ensure even heating and to prevent sticking.
  5. Cook for about 5-7 minutes or until the rice is heated through.

• Microwave Method:

  1. Place the fried rice with ham in a microwave-safe dish.
  2. Add a splash of water or broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes.
  5. Stir the rice and microwave for an additional 1-2 minutes if needed, until thoroughly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the fried rice with ham evenly 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, until the rice is hot.

• Steamer Method:

  1. Place the fried rice with ham in a heatproof bowl.
  2. Set up a steamer basket over boiling water.
  3. Place the bowl in the steamer basket.
  4. Cover and steam for about 5-10 minutes, or until the rice is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the fried rice with ham in an air fryer-safe dish.
  3. Air fry for about 5-7 minutes, stirring halfway through, until the rice is hot and slightly crispy.

• 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.

• Cutting board: A durable surface on which to chop and dice ingredients like ham, garlic, and green onions.

• Chef's knife: A sharp knife used for chopping and dicing ingredients efficiently.

• Measuring cups: Tools used to measure out the rice, ham, and other ingredients accurately.

• Measuring spoons: Small spoons used to measure out the soy sauce and vegetable oil precisely.

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

• Garlic press: A tool used to mince garlic cloves quickly and efficiently.

• Wooden spoon: A sturdy spoon used for stirring the ingredients in the wok without scratching its surface.

• Serving dish: A dish used to serve the finished fried rice hot.

Use pre-cooked rice: Day-old cooked rice works best, but you can also use microwaveable rice to save time.

Pre-diced ham: Buy diced ham from the store to skip the chopping step.

Frozen vegetables: Use frozen peas and carrots that are already thawed to cut down on prep time.

Minced garlic: Opt for pre-minced garlic from a jar to avoid peeling and chopping.

Quick scramble: Scramble the eggs in a separate pan while the ham cooks to speed up the process.