Fried Rice with Glazed Ham
Using up Leftover Chunks of Thanksgiving or Christmas Ham
Honestly, I am by no means an expert in cooking asian inspired food. I kinda just make things up as I go along based on the countless videos I’ve seen. This rice in particular is inspired by the hibachi skills of Samurai cooks. They use a lot of garlic butter and high heat to make their yummy fried rice. Of course, usually they use chicken. Today we are using ham. Always feel free to get creative and change it up!
We use Jasmine rice, which we love, but I’ve made fried rice with all types of rice before so I wouldn’t stress what kind you’re using. This meal is ideal when you have some leftover rice from the night before. Idk why, it just fries up better, I guess some of that water has evaporated, so it comes out less sticky. But sometimes, life isn’t ideal, so we made a batch of rice, and cooled it in the fridge while we fried up the rest of the ingredient. No biggy, it still tasted damn good.
The Soy Sauce
Recently, we started using full salt Kikkoman Soy Sauce. I have to mention it because it costs less than the low-sodium version, and you end up using less because it’s so much saltier. now, because it is SO much saltier, I HAVE to warn you that it is very easy to go overboard with it, especially since the ham is pretty salty too! So be careful… add one tablespoon at a time, and taste to your preference.
We have not wasted a bit of Thanksgiving leftovers! If you’ve ever bought a pre-sliced ham, like we did this year, you know that there’s the butt end that comes unsliced. THAT, is the best part for making this fried rice, so you can dice it into your preferred chunk sized. I like my ham in 1/2 inch cubes, but you can make them bigger or smaller!
The Ham can easily be substituted for chicken, shrimp, beef, or even veggies like broccoli and snap peas. Just make sure you cook and season raw meats separately with at least some salt and pepper and, if you want, more garlic butter!
The Vegetable Oil can be changed for any neutral oil like corn or sesame.
In this plate I added a bit of curly parsley, but if I had it, I would add thinly sliced scallions and sesame seeds, or even cilantro! Just something to brighten up the dish a teeny bit.
Fried Rice with Glazed Ham
- 2 Cups Uncooked Rice
- 3 Cups Water
- 1 tspn Kosher Salt
- 2 Tbspn Margarine
- 1 tspn Garlic Powder
- 1 tspn Vegetable Oil
- 1 lb Glazed Ham Diced (2 Cups)
- 1/4 Yellow Onion Diced (3/4 Cup)
- 1/4 Red Onion Diced (1/2 Cup)
- 1 Large Carrot Diced (1 Cup)
- 3 Cloves of Garlic Minced (1 Tbspn)
- 3 Extra Large Eggs
- 3 Tbspn Soy Sauce
- 1/4 tspn Coarse Black Pepper
Total Time: 40 Minutes
Servings: 6 (2 Cups).
- Cook rice according to package instructions, for Jasmine rice we use 1:1.5 ratio of rice to water. Season the water with salt and cook through until tender. Use a fork to fluff the rice and place in the fridge to cool off uncovered.
- Garlic Butter: Combine garlic powder and margarine, and stir until mixed through.
- Dice into small pieces the onions, carrot, and chunks of ham. Mince the garlic.
- Whisk the eggs and set aside.
- Get a large pan to high heat. When hot, add the vegetable oil and sear the diced ham.
- When the edges have browned, add the diced onions, carrots and a spoonful of garlic butter. Sauce until the onions are translucent.
- Add the minced garlic until fragrant (1-2 min). Remove mixture onto a separate plate.
- Pour in the eggs and another spoonful into the pan and scramble eggs until cooked through.
- Add back in the ham and veggies mixture, along with the rice, and fry up for 2-3 minute.
- Add the soy sauce, and fry until it has been absorbed into the rice. Season lightly with black pepper