This Restaurant-Style Ham Fried Rice tastes just like the fried rice at a Chinese restaurant! I don’t know about you but I am picky about my fried rice. I like it a little on the dry side.. I don’t like it all clumpy and sticky. On the other hand.. I don’t like it TOO dry either. I like to be able to still pick it up with chopsticks without the rice sliding off the end. Also, I don’t like fried rice that is too complicated. I don’t need all sorts or random ingredients in my fried rice. I have seen some that have carrots, peppers, pineapple, baby corn, broccoli etc… definitely not my cup of tea. I like it plain and simple. I mentioned in the recipe below that you can add these ingredients but I, personally, leave them out. See… I told you I was picky about fried rice! I am also VERY VERY picky about Spanish/Mexican rice so feel free to check out our restaurant Mexican rice recipe if you are as picky as I am! Anyway, this fried rice recipe is perfect in my opinion. It meets all of my fried rice requirements!
This is one of the regular items when our family does our annual big Chinese dinner, along with our Chow Mein, Mafa Chicken, and Mongolian Beef! The food is so amazing, I look forward to it every year! If you aren’t crazy about ham, this recipe is also great with shredded or cubed pork, chicken, or shrimp. Throw it all together in a large wok and you have a delicious Chinese side dish to go along with your favorite Chinese food!
- 2 c. uncooked long-grain white rice
- 4 c. water
- 1 tsp. sesame oil
- 2 Tbsp. vegetable oil (only if you REALLY like sesame oil, use 3 Tbsp. sesame oil and no vegetable oil)
- 1 small onion, chopped
- 1 clove garlic, minced
- 1-2 c. cubed ham (you can also use shrimp, chicken, or a combination of all 3)
- Diced veggies or peas (optional)
- 3 eggs, beaten
- soy sauce
- Cook rice according to package directions (with long-grain white rice it is usually 2 c. rice to 4 c. water.. but if for some reason your package directions are different, cook it accordingly). We actually prefer using a rice cooker, it always turns out perfectly. (It ALWAYS tastes better if after you cook it, let it cool to room temp and put it in an air-tight container. Let it sit overnight. It makes it more dry, which I prefer).
- Heat sesame oil and vegetable oil in a LARGE wok or skillet over medium-high heat and stir in onion. When onions become clear and light brown, add garlic. When garlic is lightly browned, add ham and cook for about 3-4 minutes or until ham is nice and hot.
- Add veggies (optional) and cook until veggies are tender. Stir in beaten egg and cook until egg is scrambled and firm.
- When rice is done, add to skillet and mix in thoroughly. Stir in soy sauce (we use just enough to get it LIGHT brown, you don't want to add to much... remember, you can always add more later when it's on your plate, but you can't take it away if you use too much!) Serve immediately.