Favorite Ham Fried Rice Recipe

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Favorite Ham Fried Rice Recipe

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My husband and I lived in Japan for a few years and came to love that country's ethnic dishes. This dish captures the Asian flavor better than any other recipes I've tried.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4-1/2 teaspoons olive oil
  • 2 eggs, lightly beaten
  • 1/4 cup chopped onion
  • 1/2 cup chopped celery
  • 2 cups cooked long grain rice
  • 1-1/2 cups cubed fully cooked ham (3/4-inch cubes)
  • 3/4 cup frozen peas
  • 3/4 cup frozen corn
  • 1 tablespoon reduced-sodium soy sauce

Directions

In a large skillet over medium-high heat, heat 2-1/4 teaspoon of oil. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs to a plate; set aside.
In the same skillet, saute onion and celery in remaining oil until crisp-tender. Reduce heat. Add rice and ham; heat through. Stir in peas and corn; heat through.
Meanwhile, chop egg into small pieces; gently fold into rice mixture. Drizzle with soy sauce. Yield: 5 servings.
Originally published as Ham Fried Rice in The Taste of Home Cookbook 2008, p341

Nutritional Facts

3/4 cup: 260 calories, 10g fat (2g saturated fat), 107mg cholesterol, 784mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 14g protein.

  • 4-1/2 teaspoons olive oil
  • 2 eggs, lightly beaten
  • 1/4 cup chopped onion
  • 1/2 cup chopped celery
  • 2 cups cooked long grain rice
  • 1-1/2 cups cubed fully cooked ham (3/4-inch cubes)
  • 3/4 cup frozen peas
  • 3/4 cup frozen corn
  • 1 tablespoon reduced-sodium soy sauce
  1. In a large skillet over medium-high heat, heat 2-1/4 teaspoon of oil. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs to a plate; set aside.
  2. In the same skillet, saute onion and celery in remaining oil until crisp-tender. Reduce heat. Add rice and ham; heat through. Stir in peas and corn; heat through.
  3. Meanwhile, chop egg into small pieces; gently fold into rice mixture. Drizzle with soy sauce. Yield: 5 servings.
Originally published as Ham Fried Rice in The Taste of Home Cookbook 2008, p341

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