Fried Rice with Ham Recipe

Cooked rice: Preferably day-old, as it has a firmer texture that works well for frying.

Ham: Diced into small pieces for even distribution and flavor.

Soy sauce: Adds a savory umami taste to the dish.

Frozen peas and carrots: Provides color, texture, and a touch of sweetness.

Garlic: Minced to release its aromatic flavor.

Vegetable oil: Used for frying the ingredients.

Eggs: Beaten and scrambled to add protein and richness.

Green onions: Chopped for a fresh, mild onion flavor and garnish.

When making fried rice, it's crucial to use day-old cooked rice as it has a firmer texture and is less likely to become mushy. Freshly cooked rice tends to be too moist and sticky, which can result in clumpy fried rice. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for about 30 minutes to dry it out slightly. This will help achieve the desired texture for your fried rice.

• 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 breast: Chicken breast is a lean protein that can easily replace ham in flavor and texture.

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

• frozen peas and carrots - Substitute with fresh bell peppers and corn: Fresh bell peppers and corn add a sweet and crunchy texture, enhancing the dish's flavor profile.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is not available.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and works well for frying.

• beaten eggs - Substitute with silken tofu: Silken tofu can mimic the texture of scrambled eggs and is a great vegan alternative.

• chopped 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 prevents condensation, which can make the rice soggy.

• Transfer the fried rice into an airtight container. Ensure the container is clean and dry to maintain the freshness of the rice.

• Store the container in the refrigerator if you plan to consume the fried rice within 3-4 days. This keeps the ham and vegetables fresh and safe to eat.

• For longer storage, place the fried rice in a freezer-safe container or a resealable plastic bag. Flatten the bag to remove excess air, which helps prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of how long the fried rice has been stored.

• When ready to reheat, remove the fried rice from the freezer and let it thaw in the refrigerator overnight. This ensures even reheating and maintains the texture of the rice.

• Reheat the fried rice in a microwave-safe dish, covering it with a damp paper towel to retain moisture. Heat in 1-minute intervals, stirring in between, until thoroughly heated.

• Alternatively, reheat the fried rice in a wok or skillet over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking.

• Ensure the fried rice reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.

• Avoid reheating the fried rice more than once, as repeated heating can degrade the quality and safety of the dish.

• 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. Add the leftover fried rice and stir occasionally to ensure even heating.
  4. Cook for about 5-7 minutes until the rice is heated through and slightly crispy.

• Microwave Method:

  1. Place the fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check if the rice is heated through; if not, continue microwaving in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the fried rice 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 thoroughly heated.

• Steaming Method:

  1. Place the fried rice in a heatproof bowl that fits inside a steamer basket.
  2. Fill a pot with a small amount of water and bring it to a simmer.
  3. Place the steamer basket over the simmering water.
  4. Cover and steam for about 5-7 minutes, or until the rice is heated through.

• Wok: A versatile, deep pan ideal for stir-frying ingredients quickly and evenly.

• Spatula: Essential for stirring and flipping ingredients in the wok without scratching its surface.

• Knife: Used for dicing ham, chopping green onions, and mincing garlic.

• Cutting board: Provides a stable surface for safely chopping and dicing ingredients.

• Measuring cups: Ensures accurate measurement of ingredients like rice and vegetables.

• Measuring spoons: Used to measure small quantities of ingredients such as soy sauce and oil.

• Mixing bowl: Handy for beating the eggs before scrambling them in the wok.

• Garlic press: Optional but useful for quickly mincing garlic cloves.

• Serving spoon: Ideal for serving the finished fried rice hot from the wok.

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

Pre-chop ingredients: Dice the ham and chop the green onions in advance.

Frozen veggies: Use frozen peas and carrots to skip washing and chopping.

Quick scramble: Scramble the eggs in a separate pan while heating the wok.

Garlic paste: Substitute minced garlic with garlic paste for faster prep.

Batch cooking: Make a larger batch and store portions for quick reheating.