Ham Fried Rice
Ham Fried Rice is a quick and easy take out style dish. With chunks of ham, pineapple and fried rice you will never need to order in again!
Servings: 6
Calories: 586kcal
Ingredients
Sauce
- 1 tablespoon soy sauce Note 1
- 1 tablespoon oyster sauce Note 2
- 1 tablespoon Chinese cooking wine Note 3
- 1 tablespoon Worcestershire sauce Note 4
- 2 teaspoons sesame oil Note 5
Ham Fried Rice
- 2 tablespoons peanut oil Note 6
- ½ large onion peeled and diced, Note 7
- 1 tablespoon garlic chunky chopped Note 8
- ¼ teaspoon salt cooking salt is best, Note 9
- ½ teaspoon black pepper also Note 9
- 1 cup bacon diced, Note 10
- 2 cups frozen mixed vegetables added to the pan frozen, Note 11
- 4 medium eggs free range, whisked, Note 12
- 4 cups cooked day old rice Note 13
- 1 cup pineapple pieces drained, not rinsed
- 2 cups ham roughly chopped into chunks
Garnish:
- green onions finely chopped,
Instructions
- Sauce: gather the sauce ingredients then add the soy sauce, oyster sauce, Chinese cooking wine, Worcestershire sauce and sesame oil to a small glass and use a mini whisk to stir to combine then set aside.
- Onion and garlic: place a large sauté pan on the stove top, turn the heat to high, add the onion, garlic, salt and pepper. Then cook these for 1 minute, allowing the onion to soften.
- Bacon and mixed vegetables: add the bacon to the cooked onion mixture and cook it for 1-2 minutes. Then add the frozen peas, corn and carrot and cook these till then have thawed and heated through.
- Eggs: use a wooden spoon to move the bacon and vegetable mixture to one side of the pan then pour the beaten eggs into the other side. Cook the eggs, scrambling them as you go and breaking them into small pieces.
- Rice: once the eggs have cooked add the cooked rice to the pan and pour over the sauce. Now take a couple of minutes using a wooden spoon to work the sauce into the rice, breaking up any clumps of rice as you go. Allow the pan contents to be consistently mixed through at this point.
- Ham and pineapple: next add the pineapple chunks to the rice, followed by the ham. Give these a stir to mix them in and then allow the whole dish to heat through.
- To serve: once the dish has heated through, sprinkle the sliced green onions over the top for garnish then grab some bowls, forks and spoons. Portion and serve!
Notes
- Note 1 - Soy sauce: this is regular sushi style soy sauce.
- Note 2- Oyster sauce: thick and salty. Oyster sauce is very commonly used in Chinese recipes.
- Note 3 - Chinese cooking wine: also known as Shaoxing wine. You will find this in the Asian foods section of the store. It has a sweet flavor, thanks to the addition of caramel in the recipe.
- Note 4- Worcestershire sauce: this is my special ingredient that I like to use in many recipes! It brings a little oomph to many dishes.
- Note 5- Sesame oil: a lovely light aromatic oil that brings flavor to the savory sauce.
- Note 6 - Peanut oil: this is a great oil to use in Asian recipes.
- Note 7 - Onion: we use half of a large onion, simply peel the skin then and dice half of the onion.
- Note 8 - Garlic: 2-3 cloves of fresh garlic, chunky chopped garlic (as shown above) or minced garlic will all work well for the recipe.
- Note 9 - Salt and pepper: we use salt and a little bit of black pepper for seasoning the the recipe. Cooking salt (kosher salt) is the best type to use.
- Note 10 - Bacon: store bought diced bacon is the most easiest and convenient to use.
- Note 11 - Frozen vegetables: I like to use a combination of frozen peas, carrot and corn. You can find this simple trio in the frozen section of the supermarket where the other vegetables are.
- Note 12 - Eggs: we want to use free range eggs. These get whisked and then scrambled in the pan as the cooking method.
- Note 13 - Day old rice: white rice that you cook the day before is the best type to use. This is because it has the best texture for fried rice. It is firmer and chewier. Basmati rice or Jasmine rice are both good choices. My preference and what you see in the photos throughout the post is basmati rice. This was cooked in a microwave rice cooker (2 cups dried with 3 cups of water) on high for 12 minutes. Then it was refrigerated until the next day.
- Note 14 - Pineapple: sweet chunks of pineapple from a tin that we drain, no need to rinse. I do recommend tinned pineapple as it is much softer than freshly chopped pineapple. We don't really want the firm texture of fresh pineapple in the mix as it is not a great match.
- Note 15 - Ham: leftover ham from Christmas or Easter is always a good choice! You can use other store bought ham as needed in which case ham steaks or ham that you can cut into chunks is the best choice, not thin sandwich style deli ham (no oomph in the recipe 😉👌). The ham that you see used in the photos throughout the post is leftover ham from the Bourbon Glazed Ham recipe.
- Note 16 - Green onion: we want to finely slice some green onion and scatter it over the top of the fried rice as a garnish to finish off the dish.
- Serving size: this will depend on the size of the portions you choose. If you want to serve this rice as a side dish, it will feed a crowd.
Nutrition
Calories: 586kcal | Carbohydrates: 47g | Protein: 24g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 1271mg | Potassium: 524mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3277IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 2mg