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Easy Ham Egg Fried Rice
Ingredients
Method
- Break the cold rice into loose, separate grains with your hands or a fork. If using fresh rice, cool it completely before frying.
- Heat a wok or 12-inch skillet over high heat and add 3 tablespoons oil. Heat until shimmering, 1–2 minutes.
- Crack the eggs into the pan. Don't stir for 2–3 seconds; let the bottoms set slightly. Break them up with a spatula into distinct pieces, not a paste, and cook until fully set.
- Add the diced ham and stir-fry 10–15 seconds until coated in oil and fragrant.
- Add the rice and toss over high heat so it heats evenly and picks up a toasted flavor. Lower the heat slightly once the rice is in, and press and toss until every grain is coated and hot, about 2–3 minutes.
- Add salt, chicken bouillon powder, and five-spice powder. Toss until evenly distributed. Taste and adjust salt.
- Add the scallions, toss once or twice, and turn off the heat. Serve immediately.
Notes
- Use cold day-old rice for separate grains; warm rice steams and turns mushy.
- Use plenty of oil (3 tablespoons for 3 cups rice) — too little makes fried rice dry.
- Ham sausage can be swapped for deli ham, spam, hot dog, or cooked sausage.
- Chicken bouillon powder can be replaced with mushroom powder or MSG. Chicken bouillon contains salt, so reduce the added salt slightly.
- Five-spice powder can be skipped or replaced with a tiny pinch of cinnamon plus star anise.
- This version is soy-free; add 1 teaspoon light soy sauce if preferred.
- If the rice clumps together, break it up before frying so the grains are loose; do not add water during cooking.
- Leftovers keep 3–4 days in the fridge; reheat until steaming hot.
Better Than Takeout Egg Fried Rice
Last night I ordered egg fried rice at a barbecue place, and honestly, this easy egg fried rice recipe blows it out of the water. Look at the color. Look at the texture. Every grain is separate, glossy, and carries that hot-pan toasted flavor. This is easy egg fried rice with ham, and it is the kind of plate that makes you wonder why you ever order takeout.
The method is simple, but the details matter: cold rice, enough oil, a properly heated pan, and seasoning that stays out of the way. No soy sauce here — just salt, chicken bouillon powder, and a touch of five-spice. The result is eggy, hammy, savory, and finished with scallions. It takes about as long as boiling a kettle of water.
Why You’ll Love This Recipe
- Real high-heat toasted flavor at home. A hot pan and enough oil give the rice that restaurant-style toasted taste.
- Simple seasoning. Salt, chicken bouillon powder, and a touch of five-spice — no soy sauce needed.
- 10 minutes or less. If your pan is hot, the actual cooking takes just 2–3 minutes.
- Uses leftover rice. Day-old rice is the secret to separate, non-mushy grains.
- Ham makes it a meal. Egg + ham + rice = dinner, no extra sides required.
Step-by-Step Instructions
Step 1: Break Up the Rice
Use your hands or a fork to break the cold rice into loose, separate grains. If you don’t have day-old rice, cook fresh rice and let it cool completely before frying — warm rice will steam and turn mushy. Loose, grain-by-grain rice is the goal.
Step 2: Heat Plenty of Oil
Set a wok or 12-inch skillet over high heat and add 3 tablespoons oil. Fried rice needs more oil than you’d expect — with too little, it tastes dry and gritty. Heat until the oil shimmers and moves easily, about 1–2 minutes.
Step 3: Fry the Eggs
Crack the 2 eggs directly into the pan. Don’t stir for 2–3 seconds — let the bottoms set slightly. Then use a spatula or spoon to break them up, but don’t over-crush; you want distinct pieces of egg. Cook until fully set and cooked through.
Step 4: Add the Ham
Add the diced ham and stir-fry for about 10–15 seconds, just until it’s coated in oil and starting to smell savory. Don’t let it dry out.
Step 5: Add the Rice and Toss Over High Heat
Add the rice and keep tossing over high heat so the rice heats evenly and picks up a toasted flavor. Once the rice is in, you can lower the heat slightly so the seasoning doesn’t burn. Press, toss, and repeat until every grain is coated and hot, about 2–3 minutes.
Step 6: Season Simply
Add 1/2 teaspoon salt, 1/4 teaspoon chicken bouillon powder, and 1/4 teaspoon five-spice powder. Toss until evenly distributed. Taste and adjust salt.
Step 7: Finish with Scallions
Throw in the sliced scallions, toss once or twice, and turn off the heat. The residual heat wilts them just enough. Serve immediately — this whole process goes fast, sometimes just 2–3 minutes once the pan is hot.
Shopping List
-
- Cold cooked white rice (3 cups) — day-old preferred
- Large eggs (2)
- Diced ham or ham sausage (1/3 cup, about 2 oz)
- Neutral oil: vegetable, canola, or peanut (3 tablespoons)
- Kosher salt
- Chicken bouillon powder (1/4 teaspoon)
- Five-spice powder (1/4 teaspoon) – View on Amazon
- Scallions (2)
Ingredient Swaps for Overseas Supermarkets
- Chicken bouillon powder: Look for “chicken bouillon powder” or “chicken essence.” If unavailable, use mushroom powder or a pinch of MSG. Chicken bouillon contains salt, so reduce the added salt slightly.
- Five-spice powder: Sold as “five-spice powder” or “Chinese five spice” in most supermarkets. If you can’t find it locally, you can easily buy five-spice powder on Amazon here. If unavailable, use a tiny pinch of ground cinnamon plus star anise, or skip it.
- No day-old rice: Cook fresh rice, spread it on a sheet pan, and cool completely (or chill for 20 minutes) before frying.
- No scallions: Use chives or a small diced yellow onion added with the ham.
- Want soy sauce? This version is intentionally soy-free for a clean salt-and-umami flavor, but 1 teaspoon light soy sauce works if you prefer.
- Ham sausage: Use diced deli ham, spam, hot dog, or cooked sausage. If you love a savory, meaty bite, try it alongside my Chinese Meat Sandwich (Roujiamo) recipe
Tool Tips
- Use a wok or a wide 12-inch skillet. A wide cooking surface heats the rice evenly and helps it toast instead of steam.
- Get the pan properly hot before adding oil. High heat is the whole point; medium heat gives you greasy rice, not toasted rice.
- Use a metal spatula or wok shovel. It lets you press and toss without crushing the grains.
- Don’t stir constantly. Let the rice sit against the hot pan for a few seconds between tosses to toast.
- Prep everything first. Once the pan is hot, the cooking takes 2–3 minutes — no time to chop.
The Most Common Mistakes (and How to Fix Them)
- Mistake: Not enough oil. Fix: Use 3 tablespoons for 3 cups of rice. Too little oil makes fried rice dry and gritty.
- Mistake: Using warm or fresh rice. Fix: Use cold day-old rice, or cool fresh rice completely before frying.
- Mistake: The rice clumps together. Fix: Break up the rice before frying so the grains are loose; do not add water during cooking.
- Mistake: Crushing the eggs into tiny bits. Fix: Break them into distinct pieces, not a paste.
- Mistake: Burning the seasoning. Fix: Lower the heat slightly once the rice goes in, then season and toss quickly.
- Mistake: Overcooking the ham. Fix: 10–15 seconds is enough — it just needs to heat and coat in oil.
Frequently Asked Questions
Do I really need day-old rice?
It’s strongly recommended. Day-old rice is drier, so the grains stay separate. If you don’t have it, cook fresh rice and let it cool completely — even chill it on a sheet pan for 20 minutes — before frying.
Why does this recipe use so much oil?
Oil is a key to good fried rice: it carries heat, keeps grains separate, and gives that glossy, savory finish. With too little oil, fried rice tastes dry and gritty. Three tablespoons for 3 cups of rice is the sweet spot.
Why cook over high heat?
High heat helps the rice heat quickly and pick up a toasted flavor instead of releasing steam and turning soft. Once the rice goes in, you can lower the heat slightly if you’re worried about burning the seasoning, but keep the pan hot overall.
Can I use soy sauce instead?
Yes. This version is intentionally soy-free for a clean salt-and-umami flavor, but 1 teaspoon of light soy sauce works well if you prefer. Add it around the edge of the pan.
What can I use instead of chicken bouillon powder?
Mushroom powder or a pinch of MSG both work. Chicken bouillon contains salt, so if you use it, reduce the added salt slightly.
What is five-spice powder?
It is a Chinese spice blend sold as “five-spice powder” or “Chinese five spice.” If you can’t find it, use a tiny pinch of ground cinnamon plus star anise, or simply skip it.
What is wok hei?
Wok hei is the toasted, high-heat flavor you get from frying in a very hot wok. At home, you can get a similar effect with a wide hot pan, enough oil, and rice that is loose rather than clumped together.
Can I add vegetables?
Yes — frozen peas, diced carrots, or corn work well. Add them with the ham and cook until hot.
How long do leftovers keep?
Store in a sealed container in the fridge for 3–4 days. Reheat in a hot pan or microwave until steaming hot throughout.
Give It a Try Tonight
This is the kind of fried rice that makes you skip the takeout menu. Cold rice, plenty of oil, a hot pan, eggs, ham, and simple seasoning — that’s all it takes to get a plate with real high-heat toasted flavor. Once you try it, you’ll be judging every restaurant fried rice against your own. Happy cooking! This fried rice is a meal on its own, but if you want to add a side, it pairs perfectly with my Chinese Tomato Egg Stir Fry。
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