Ham Fried Rice Recipe With Egg: Wok-Seared Savory Bites

I’ve perfected this fried rice through years of wok-searing, and it delivers savory depth with every bite. The key is high heat and constant stirring to achieve that signature golden color and slightly crisp texture.

This dish transforms leftover ham and rice into something far greater than the sum of its parts. The egg adds richness, while green onions bring a fresh, bright finish to balance the savory flavors.

You’ll love how quickly it comes together—ideal for busy weeknights when you need dinner on the table fast. The wok-seared edges and tender ham create a satisfying contrast in every forkful.

Serve it hot, straight from the wok, for the best texture and flavor. Here’s how to make it perfectly every time.

Ingredients for Ham Fried Rice Recipe with Egg

Pantry staples and leftovers turn into something magical with just a wok.

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The ham is your flavor base here. Use leftover holiday ham—it’s more flavorful than deli ham. For best texture, dice it into small, even cubes so it crisp up nicely. Day-old rice from Chinese takeout works perfectly (the dried-out kind is ideal). If making fresh, cook it a day ahead and refrigerate. The green onions? Grab a bunch from the Asian market—they’re cheaper and fresher there.

No ham? Cooked bacon or Spam works in a pinch. Out of green onions? Regular onions sautéed first can substitute. Soy sauce can be swapped for tamari or coconut aminos if you need gluten-free. The peas and carrots are flexible—swap in bell peppers or corn if that’s what you’ve got. Use whatever veggies need eating up.

This keeps 3-4 days in the fridge and reheats beautifully in a skillet. Freeze portions for up to 3 months (though it’s best fresh). Leftovers make killer lunch the next day—microwave works, but stovetop brings back that wok-seared crispness.

Step-by-Step Instructions for Ham Fried Rice With Egg

Here’s how I make this wok-seared favorite with perfectly tender bites every time.

Step 1: Prep and Scramble the Eggs

Lightly beat the 3 whole Large Eggs in a small bowl with a pinch of the 0.5 tsp Salt and 0.25 tsp Black Pepper. Heat 1 tbsp of the 3 tbsp Vegetable Oil in a wok or large skillet over medium-high heat until it shimmers.

Pour in the eggs and let them sit for 10 seconds before gently scrambling with a spatula. Cook until just set but still slightly soft—about 1 minute. Remove and set aside. This keeps the eggs tender and ready to fold into the rice later.

Step 2: Sauté the Aromatics and Vegetables

Add the remaining 2 tbsp Vegetable Oil to the wok. Once hot, toss in the 2 cloves Garlic Cloves and stir for 15 seconds until fragrant. Add the finely diced 1 whole Carrot and cook for 2-3 minutes until slightly softened.

Stir in the 0.75 cup Frozen Peas and 0.5 cup Green Onions, cooking for another 1-2 minutes. The vegetables should be tender-crisp—vibrant in color but not mushy. This builds the flavor base for your dish.

Step 3: Combine Rice, Ham, and Seasonings

Increase heat to high and add the 4 cups Cooked White Rice, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is hot and slightly crispy in spots.

Add the 1.5 cups Cooked Ham and pour the 3 tbsp Soy Sauce evenly over the mixture. Stir well to coat every grain of rice and piece of ham. The soy sauce should darken the rice slightly, and the ham should start to caramelize at the edges.

Step 4: Finish with Eggs and Sesame Oil

Return the scrambled Large Eggs to the wok and fold everything together gently. Cook for another 1-2 minutes until heated through. The eggs should be evenly distributed, and the rice should have a uniform, slightly glossy appearance.

Drizzle the 1 tsp Sesame Oil over the top and give it a final toss. Taste and adjust seasoning with more Salt or Black Pepper if needed. The sesame oil adds a nutty aroma that ties all the flavors together beautifully.

Regional Styles of These Flavors

Chinese Style

In my Portland kitchen, I make this with day-old jasmine rice for authentic texture. The key is high heat in a well-seasoned wok. I use char siu ham from our local Asian market for that classic sweet-savory profile. 🥢

Thai Adaptation

For a Thai twist, I swap soy sauce for fish sauce and add 1 tsp curry powder with the vegetables. Fresh Thai basil and a squeeze of lime at the end brighten it perfectly.

Filipino Version

My friend from Manila taught me to use longganisa sausage instead of ham. It adds a slightly sweet, garlicky flavor that pairs wonderfully with the egg. I also add a pinch of calamansi zest if I can find it.

Korean Kimchi

Add ½ cup chopped kimchi with its juice when stir-frying the rice. The fermented heat transforms the dish. I like to top mine with a fried egg instead of scrambled for that runny yolk.

Sprinkle with toasted sesame seeds and extra green onions for garnish.

Southern US Style

This reminds me of Cincinnati diners. I use country ham for a saltier bite and add diced bell peppers for color. A dash of hot sauce at serving brings that familiar comfort food kick. 💛

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