Ham and Egg Fried Rice

Ham And Egg Fried Rice

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Club Recipes


Dee Dzura prepared this recipe for our January 2014 meeting.


☆☆☆☆☆ 0 votes

10 Min
15 Min


  • 2 large
    eggs, lightly beaten
  • 3 1/2 - 4 Tbsp
    corn or peanut oil
  • 3 1/2 c
    cold cooked rice
  • 2 - 3 oz
    honey or sugar-cured ham (yielding 1/2 cup cubed ham)
  • 1/2 c
    fresh or frozen peas or baby lima beans
  • 1 1/4 tsp
    coarse kosher salt
  • 3 Tbsp
    green and white scallions, peanuts

How to Make Ham and Egg Fried Rice


  1. Heat a wok or a small, heavy skillet over high heat. Add 1 1/2 tablespoons oil, swirl to coat the pan. Add eggs and scramble them. As soon as there is no more freely running egg, turn them out into a bowl and break them into small bits. They should be soft an a bit runny -- not brown.
  2. Heat the wok or a large skillet and add 2 tablespoons oil to coat. Add the rice and toss briskly to coat and separate each grain, about 2 to 3 minutes. Add the ham and peas. Toss to mix in the ingredients and allow the mixture to heat through, about 30 seconds. Return the eggs to the pan and toss to combine. Season with salt, scallions and peanuts, tossing another 5 to 10 seconds to let the eggs get hot.

Printable Recipe Card

About Ham and Egg Fried Rice

Course/Dish: Pasta Sides
Main Ingredient: Rice/Grains
Regional Style: American

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