Ham and Egg Fried Rice


  • Remem­ber to make rice the day before
  • 30 mins prep and cook
  • Feeds 4
  • You can mess around with the sauce


  • 4 cups cold cooked rice
  • 12 tbs canola oil
  • 12 cups chopped onion
  • 1 tbs minced garlic
  • 1 cup thin­ly hor­i­zon­tal­ly sliced green beans
  • 34 cups dieced ham (approx 4 ounces)
  • 14 cup soy sauce
  • 12 tsp sesame oil
  • 14 tsp ground black pepper
  • 2 large eggs, light­ly beaten
  • 14 cup 1 inch slices green onion


  1. Break up the rice.
  2. Heat a large wok over high heat, add canola oil.
  3. Add chopped onions and gar­lic. Fry 1 minute or until oin­ions begin to brown.
  4. Add green beans and ham. Fry 2 min­utes ot until ham browns.
  5. Reduce heat to medi­um high.
  6. Add cold  rice to wok. Stir fry 2 minutes
  7. Mix soy sauce, sesame oil, and black pep­per, add to wok. Stir well.
  8. Push rice up the sides of the wok and pour eggs in to the cen­ter. Cook 30 sec­onds until eggs begin to set.
  9. Stir scram­bled eggs into the rice.
  10. Sprin­kle with green onions and serve.

You can add stuff to the sauce. Try chili paste or a table­spoon of black
bean sauce.

Source: Cook­ing Light

About the Author

Lara Harriger