Easy Ham Fried Rice
Transform yesterday's leftovers into a high-heat stir-fry featuring caramelized meat and tender grains seasoned with soy and sesame. Each portion is crowned with a liquid-gold yolk that breaks over the mixture, adding a luxurious finish to this simple yet flavorful skillet meal.
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Ingredients
Instructions
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Place a wok or a large skillet over high heat until it is smoking hot.
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Add the neutral oil and let it heat for 30 seconds.
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Toss in the diced ham and spread it into a single layer.
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Stir-fry for 2-3 minutes until the ham starts to brown and its edges are slightly crispy.
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Push the ham completely to one side of the wok or skillet.
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Crack 2 eggs into the empty side of the pan. Let them set slightly, then quickly scramble them with your spatula.
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Mix them in with the crispy ham.
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Add the 4 cups of cold, day-old rice into the pan. Break up any large clumps immediately with the back of your spatula.
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Stir-fry for 3-4 minutes, pressing the rice against the hot pan, until the grains are fully heated through and separate.
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Add the frozen peas and carrots (if using) and stir-fry for 1 minute.
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Drizzle in the soy sauce and sesame oil. Sprinkle with white or black pepper.
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Toss everything vigorously for about 1 minute until the rice is evenly coated and seasoned.
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Stir in the white part of the sliced green onions (reserving the green tops for garnish).
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Remove the fried rice from the heat and divide it among 4 serving bowls.
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In the now-empty wok or a separate small pan, quickly fry the remaining 4 eggs sunny-side up (one for each of the 4 bowls). Season with salt and pepper.
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Top each of the 4 bowls of fried rice with a sunny-side up egg so that the yolk is ready to run down into the grains.
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Garnish with the reserved sliced green onion tops and a dollop of chili crisp or sriracha for heat.
