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Fried Rice at Home, Easier than you Think!

Fried Rice
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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.  

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

  1. 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. 
  2. Make the Sauce: Whisk together the Shaoxing Cooking wine, soy sauce, and sesame oil in a small bowl. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Add Ham and Veggies: Add diced ham, peas, and broccoli (or any other veg). Stir everything together and cook until warmed through.
  7. 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

    • Use Cold or Cool Rice: It’s less sticky and fries up with better texture.

    • High Heat = Better Texture: A hot wok creates that signature toasty flavour.

    • Don’t Crowd the Pan: If you’re doubling the recipe, cook in batches.

    • Add Veggies Last: So they stay crisp and don’t water down the dish.

    • Customize Freely: Leftover green beans, corn, or even shredded carrots? Toss them in.

Substitutions

    • No Jasmine Rice? Use long grain white rice or even brown rice.  

    • No Ham? Sub in cooked bacon, shredded chicken, or tofu.

    • No Shaoxing Wine? Use dry sherry or skip it altogether.

    • Want it spicy? Add a teaspoon of sambal oelek or a few chili flakes.

Storage Recommendations

    • 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.

Find it online: https://blog.theculinarystudio.ca/recipes/ham-fried-rice/