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Fried Rice at Home, Easier than you Think!
Your go-to guide for authentic, flavourful fried rice using leftover ham, chicken, vegetables & more!
Looking for a fast, budget-friendly meal that doesn’t compromise on taste? Fried rice is your answer that everyone loves that uses up leftovers like a dream (and is also one of our kids favourite thermos lunches!).
As chefs, we love this dish for its flexibility, flavour, and ability to turn fridge odds and ends into something crave-worthy. This Ham Fried Rice recipe is easy to customize, super satisfying, and a smart way to stretch ingredients.
Why Fried Rice is a Weeknight Hero (and perfect for lunches too)
Fried rice isn’t just a takeout staple, it’s one of the best ways to repurpose leftovers into something exciting. The method is quick, the ingredients are flexible, and once you master the basic technique, the variations are endless.
This version leans on leftover holiday ham, cold jasmine rice, and pantry staples like soy sauce , sesame oil and Shaoxing Cooking Wine, thankfully now readily available at most grocery stores, or your local Asian grocery store. It’s super addictive, the ultimate comfort food and everyone loves it.
No, you don’t have to use leftover rice…
We were originally taught that for the best fried rice it had to be cooked the day before and cold. Sure, you can definitely use leftover rice, but the good news is, you don’t have to. Jasmine Rice is our go-to for this recipe, and works just as well if it’s cooked the same day, and just slightly cooked on a baking sheet before frying up with everything else.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 Minutes
Ingredients
Units
Scale
- 2 cups jasmine rice or 4 cups leftover cooked rice
- 2 tbsp. Shaoxing cooking wine
- 2 1/2 tbsp. soy sauce (we love the authentic flavour this one brings to fried rice!)
- tbsp. sesame oil
- 2 eggs, lightly scrambled
- 4 green onions, finely chopped
- 1 to 1 1/2 cups cooked, leftover ham, diced
- 1/2 cup frozen peas, diced celery or other favourite vegetables
- 1/4 cup chopped peanuts (optional)
- Leftover broccoli florets (optional)
- Neutral oil, as needed (vegetable or canola)
- 2 cups jasmine rice or 4 cups leftover cooked rice
Instructions
- Cook the Rice (Skip if Using Leftover Rice): Rinse jasmine rice three times until the water runs clear. Add 2 cups water fresh cold water. Bring up to a boil, uncovered. Once the visible liquid is absorbed (about 5 minutes), cover and reduce heat to low, and steam for 10 minutes. Let rest for 10 minutes covered off the heat, then turn out onto a baking sheet to cool.
- Make the Sauce: Whisk together the Shaoxing Cooking wine, soy sauce, and sesame oil in a small bowl. Set aside.
- Preheat Your Wok or Pan: Heat a large frying pan or wok over medium-high heat. Add a thin layer of oil and let it get hot.
- Fry the Rice: Add the cooled rice and break it up with a spatula. Stir-fry for 1–2 minutes. Pour the sauce over the rice and stir to coat every grain.
- Scramble the Eggs: Push rice to the side, add a bit more oil to the centre, and pour in the eggs. Let them set slightly, then scramble and mix into the rice.
- Add Ham and Veggies: Add diced ham, peas, and broccoli (or any other veg). Stir everything together and cook until warmed through.
- Garnish and Serve: Top with green onions and peanuts, if using. Serve hot and enjoy!
Notes
Chef’s Tips for the Best Ham Fried Rice
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- Use Cold or Cool Rice: It’s less sticky and fries up with better texture.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂
I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!
Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!
I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.
It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.
My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!
I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.
I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.
We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality meals
The Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂
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- High Heat = Better Texture: A hot wok creates that signature toasty flavour.
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- Don’t Crowd the Pan: If you’re doubling the recipe, cook in batches.
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- Add Veggies Last: So they stay crisp and don’t water down the dish.
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- Customize Freely: Leftover green beans, corn, or even shredded carrots? Toss them in.
Substitutions
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- No Jasmine Rice? Use long grain white rice or even brown rice.
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- No Ham? Sub in cooked bacon, shredded chicken, or tofu.
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- No Shaoxing Wine? Use dry sherry or skip it altogether.
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- Want it spicy? Add a teaspoon of sambal oelek or a few chili flakes.
Storage Recommendations
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- Fridge: Store cooled fried rice in an airtight container for up to 3 days.
- Freezer: not recommended
- Reheating Tip: Add a splash of water or broth and re-fry for best texture. Microwaving is fine but won’t bring back that crisp edge.
A Smarter Way to Cook With Leftovers
This Fried Rice is proof that leftovers don’t have to be boring, or thermos lunches either! With just a few simple pantry ingredients and the right technique, you can turn leftovers into something that feels like your favourite takeout dish, fast, flavourful, and budget-friendly.
Ready to become a fried rice pro?
Try this recipe and tag us on Instagram with your creations! And if you want to build more confidence in the kitchen, join one of our Online Cooking Classes–we’d love to cook with you.
