Ham and Egg Fried Rice

Total Time:
1 hr
40 min
20 min

4 servings

  • 1/4 cup plus 3 tablespoons canola oil
  • 3 cups cooked long grain rice, cooled
  • 1/2 onion, diced
  • 4 thick slices deli ham, cut into bite-size pieces
  • 3 eggs
  • 1 tablespoon milk
  • Kosher salt and freshly ground black pepper
  • 2 cups baby spinach
  • Heat 1/4 cup of the canola oil in a large nonstick saute pan set over medium-high heat. Add the rice and spread it out in an even layer. Cook the rice without stirring to crisp it up, 3 to 4 minutes. Stir the rice and continue to cook until lightly browned and crispy, about 4 minutes.

  • While the rice is cooking, heat the remaining 3 tablespoons canola oil in a medium saute pan over medium heat. Add the onions and saute until translucent, 2 to 3 minutes. Add the ham and cook until the edges start to brown, 3 minutes.

  • In a medium bowl beat together the eggs and milk. Add a pinch each of salt and pepper.

  • Add the spinach to the rice and cook until wilted, about 2 minutes. Then add the sauteed onions and ham. Add the eggs and give it a good stir. Cook, stirring occasionally until the eggs are cooked through, 2 to 3 minutes. Season with salt and pepper. Serve immediately.

Cook's Note: Leftover takeout white rice works great for this recipe.

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