Fried rice has always been one of my favorite quick meals, and this Ham and Egg Fried Rice is a recipe I make on repeat. It’s simple, satisfying, and comes together in just 15 minutes — the kind of dish that makes weeknight cooking feel effortless. The best part? All the ingredients are everyday staples you probably already have in your kitchen: leftover rice, eggs, ham, and a splash of soy sauce.
It’s the kind of meal that works any time of year. On chilly nights, a warm bowl of fried rice feels extra comforting, but it’s just as good in warmer weather when you want something light yet filling. I often pack leftovers into a lunch box for the next day, and it always reheats beautifully.
To round out the meal, you can pair it with a quick side salad like a simple green salad, some roasted veggies, or even a cozy soup like instant miso soup — depending on the season.
I also love serving this fried rice with a side of pickled cucumber or pickled carrots. Their tangy crunch cuts through the richness of the ham and eggs, adding a refreshing balance that makes the whole meal feel lighter and more complete.
Ready to see how it all comes together now? Let’s dive into the recipe!
Classic takeout flavor made fast! This Ham and Egg Fried Rice uses soy and oyster sauce for a savory finish, ready in 15 minutes.
Ingredients
1–2 large eggs
Sliced ham (cut into cubes) – about 1/2 cup
Cooked rice (2 cups, preferably day-old, chilled rice)
1 Scallion (Green Onion), sliced thinly (separate the white/light green parts from the dark green parts)
1 Tbsp Oil for cooking (Vegetable, Canola, or Peanut Oil)
1/2 Tbsp Soy sauce
1/2 Tbsp Oyster sauce
1/2 tsp Sesame oil
Salt (to taste)
Ground White Pepper (to taste)
Directions
- Prepare the Eggs:
Beat the eggs in a bowl with a pinch of salt and pepper.
Heat a pan or wok with 1/2 tsp of oil over medium-high heat.
Scramble the beaten eggs until they are cooked but still slightly moist.
Transfer the cooked eggs to a plate and set aside. - Cook Aromatics & Ham:
Reheat the pan/wok (add 1/2 Tbsp of oil if needed).
Add the white/light green parts of the scallion and stir-fry for about 30–60 seconds until fragrant.
Add the sliced ham cubes. Cook for 2–3 minutes until the ham is lightly browned.
Return the cooked eggs to the pan. - Fry the Rice & Season:
Add the cooked, chilled rice to the pan. Break up any clumps with your spatula. Stir-fry for 3–4 minutes to heat the rice thoroughly and allow it to “fry” slightly.
Pour in the seasonings: 1/2 Tbsp soy sauce, 1/2 Tbsp oyster sauce, and 1/2 tsp sesame oil.
Stir-fry everything evenly until the rice is thoroughly mixed and coated with the sauces. Add salt and white pepper to taste. - Garnish and Serve:
Turn off the heat.
Stir in half of the dark green sliced scallions into the rice mixture.
Transfer the fried rice to bowls or a serving plate.
Garnish the top with the remaining dark green scallions for that final
Adding Color to Your Fried Rice
Sometimes when I make this ham and egg fried rice, I like to toss in a few extra veggies just to make the bowl look brighter (and sneak in some extra nutrition). Peas and diced carrots are my go-to because they add that classic fried rice look — little pops of green and orange that make the whole dish feel more cheerful.
Other times, I’ll mix in corn for sweetness or throw in some chopped bell peppers if I have them in the fridge. Even a handful of frozen edamame works great and gives you a nice boost of protein. Honestly, I just use whatever I have on hand. If I’m in a hurry, a bag of frozen mixed veggies is perfect — I can just pour them straight into the pan and be done.
It’s such an easy way to turn a simple fried rice into something colorful and extra satisfying.
Leave a Reply