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5 from 6 ratings

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.


  • 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.


Note: To get 3 cups of cooked rice, brind 1¼ cup water to a boil in a medium saucepan. Add 1 cup of rinsed long-grain white rice, such Jasmine or basmati, and a generous pinch of salt. Cover and simmer over low heat until the rice is tender and the water is absorbed, 15 to 20 minutes. Remove from the heat and let steam for 20 minutes before using.
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