Ham Fried Rice 2

Everyone loves ham fried rice. This is a Vietnamese version. No corn peas or carrots in this recipe. It is slightly sweet and very satisfying. Unlike any fried rice you have ever had before.

This the all-time favorite of my family. My oldest would ask for eggs with rice. My daughter would call me from school to make this. The middle son would just devour it. I always made triple what we needed because they would eat it for days after. It gets better the next day.


Cook rice, bring to boil for 15 minutes. Best method is to have leftover rice from night before.
If cooking it fresh rinse in cold water before frying. Drain thoroughly. Let rice rest while you prepare other ingredients. Over cooked rice will result in sticky final results.

Slice green onions, finely chop garlic and dice ham in small pieces.
Season large fry pan with 2 tablespoons olive oil, saute onions and garlic about 2-3 min empty onto plate. Add some more olive oil, just enough to coat bottom of pan.
Pour in well beaten eggs, swirling eggs a few times, pull away from sides with spatula, stir gently a few times, while still shiny but not liquid remove from heat and let set. Do not overcook. Pour out onto plate with onions.


Warm diced ham in the same pan, once warm add to onions and eggs. Pour some olive oil enough to coat pan, heat over med high heat. Test for heat by dropping water in pan if it sizzles it is ready. We want the pan fairly hot but not smoking. Do not allow oil to overheat.Add rice to pan, toss to warm, add onion/garlic, ham and eggs toss to thoroughly combine
Add oyster sauce, and soy sauce. Toss thoroughly, and sugar. Toss often until thoroughly blended. Taste for sugar and soy sauce flavor. Add more if needed.

This is how we usually serve this. With Char Sui an awesome barbecue pork dish. It also goes well with egg rolls