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It’s 5 o’clock, you’re hungry and exhausted from a long day, but need to eat something to eat for dinner. Ham Fried Rice is the perfect way to use your leftover ham and vegetables buried in your freezer, and it is super easy! My version uses cauliflower rice, but it is just as simple to prepare with regular rice.
My leftover ham came from Pederson’s Farms (via Simple Grocer) because it is uncured and sugar-free! Feel free to use any ham you like.
How to make Ham Fried Rice:
With Cauliflower Rice:
Heat the frozen cauliflower rice, peas and carrots in a large non-stick skillet over medium heat until heated through, about 5 minutes. (follow package instructions)
Push the rice to the center to create a hole and add the olive oil. When hot, add the green onions.
Cook for one minute, until they start to wilt. Add the beaten eggs (mixed with the salt and pepper) ans stir to combine with the green onions.
When the eggs are set, but not cooked through, add the diced ham and toss to combine.
Sprinkle with garlic powder and soy sauce. Toss to combine and cook until heated through and serve.
Top with a fried egg and you have a super fast and delicious breakfast!
With Regular Rice:
Heat the oil in a wok or large skillet. Add the green onions and minced garlic.
Season your eggs with salt and pepper, lightly beat them, and add them to the pan.
Once they are set, push them to the edges of the pan add more oil, then add the ham.
Add the cooked rice, cooked peas and carrots, and soy sauce.
Toss to combine and cook until heated through
Notes:
- I used frozen riced cauliflower and frozen peas and carrots to keep this meal super easy and fast. Feel free to use fresh cauliflower rice.
- Use coconut aminos for Whole30 and Paleo, Tamari or gluten-free soy sauce for Keto and regular diets.
- Coconut aminos are more sweet than salty so you will need more salt.
more delicious fried rice recipes:
Enjoy!!
Ham Fried Rice
Ingredients
- 2 Tablespoons olive oil
- 2 whole green onions sliced
- 1 teaspoon garlic powder or 1 clove minced garlic
- 2 large eggs lightly beaten with sea salt and ground pepper
- 3 cups riced cauliflower I used frozen, but fresh works as well - or 2 cups cooked rice
- 2 Tablespoons coconut aminos or tamari/gluten-free soy sauce
Instructions
With Cauliflower Rice
- Heat the frozen cauliflower rice, peas and carrots in a large non-stick skillet over medium heat until heated through, about 5 minutes. (follow package instructions)
- Push the rice to the center to create a hole and add the olive oil. When hot, add the green onions.
- Cook for one minute, until they start to wilt. Add the beaten eggs (mixed with the salt and pepper) ans stir to combine with the green onions.
- When the eggs are set, but not cooked through, add the diced ham and toss to combine.
- Sprinkle with garlic powder and soy sauce. Toss to combine and cook until heated through and serve.
Top with a fried egg and you have a super fast and delicious breakfast!
With Regular Rice
- Heat the oil in a wok or large skillet. Add the green onions and minced garlic.
- Season your eggs with salt and pepper, lightly beat them, and add them to the pan.
- Once they are set, push them to the edges of the pan add more oil, then add the ham.
- Add the cooked rice, cooked peas and carrots, and soy sauce. Toss to combine and cook until heated through
Notes
- I used frozen riced cauliflower and frozen peas and carrots to keep this meal super easy and fast. Feel free to use fresh cauliflower rice.
- Use coconut aminos for Whole30 and Paleo, Tamari or gluten-free soy sauce for Keto and regular diets.
- Coconut aminos are more sweet than salty so you will need more salt.
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