Ham & Eggs Fried Rice
Baked ham teams up with eggs in this fried rice to make this ultimate breakfast-for-dinner dish. Unlike many fried rice recipes, this one calls for cooked rice that’s still warm, which results in a fried rice that is tender and fluffy.
Fried rice is by far my favorite way of using up leftover ingredients or other bits of produce, meats, and herbs I might find hanging out in the refrigerator (or pantry). Got a small knob of ginger? Use it up! Have a few poached shrimp? Toss em in!
Since eggs and ham are already a solid team, why not bring them together again in this outstanding one-pan meal? Plus, baked hams can be anywhere from 10 to 15 pounds, so chances are you have leftovers if you’ve made one recently. (Like me, ha!) To be honest, I like using leftover ham more than I do eating a big slice of it. It works in so many way and always lends its rich, distinct flavor to whatever it is you’re making. This recipe is a phenomenal way of giving those salty chunks new life, but for a couple more ideas, give my Potted Ham and Ham, White Bean & Escarole Soup are outstanding a try, too.
Ham, Eggs and a few other things…
That’s all you really need for this fried rice. I like to include lots of fresh aromatics (shallots, ginger and garlic), which give the rice lots and lots of flavor before the ham is even introduced. Fluffy eggs and some cilantro or scallions (or both) finish it off.
A note on the eggs!
There are numerous ways of incorporating eggs into a fried rice like this. Some people like to stir-fry the rice with all the ingredients, then push them to the side to make space for scrambling the eggs. Personally, I like to make an omelet first as it yields fluffy, tender cubes of egg that are unmistakable while eating the final dish. I add the beaten eggs to the heated skillet and let it cook until it just starts to set before folding over itself, then I slide it out onto a work surface and cut it into cubes.
Warm rice, really?
Yes! Unlike many fried rice recipes, which often call for cold or completely cooled rice, I like to use a nonstick pan and rice that is either warm or at room temperature. The reason? I love how tender, fluffy (Okay, how many times will I use this word in this post?) and moist it ends up. It’s like a fried rice cloud that I eat with a spoon. Can you use cold or cooled rice? Absolutely! I would especially recommend it if you are using a wok or stainless-steel skillet as the rice has a tendency to stick to the surface, which isn’t a bad thing at all. Using cold rice means you can stir-fry over higher heat and more aggressively, which will add amazing texture and flavor. This method just happens to be what I like for this version.
Ham & Eggs Fried Rice
- 4 tablespoons canola oil
- 3 large eggs, beaten
- Kosher salt
- 2 shallots, minced
- One 2-inch knob fresh ginger, peeled and minced
- 6 garlic cloves, minced
- 3 cups cooked rice, warm or at room temperature, (see Note)
- 5 ounces leftover cooked ham, chopped, (not thin-sliced deli ham)
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- ¾ cup chopped cilantro
- 4 scallions, thinly sliced
- Sambal oelek, for serving
- In a large nonstick skillet, heat 1 tablespoon of the canola oil over medium heat. Add the eggs and a good pinch of salt. Cook until set on the bottom, about 2 minutes, then fold the omelet over itself and cook until just golden and set, 2 to 3 minutes more. Transfer to a work surface to cool slightly, then cut into ½-inch chunks.
- Heat the remaining 3 tablespoons of oil in the skillet over medium-high heat. Add the shallots, ginger, and garlic. Stir-fry until fragrant and softened, about 2 minutes. Add the rice and ham stir-fry until hot, 3 to 4 minutes. Stir in the soy sauce and lime juice, then fold in the eggs, cilantro, and scallions. Season with salt and pepper. Serve with sambal oelek.