Simple Fried Rice
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
A quick and easy fried rice with ham, eggs, carrots, and peas. Perfect for using leftover rice.
Ingredients
- 3 large eggs
- 7.39 ml kosher salt divided
- 29.6 ml vegetable oil divided
- 1 carrot peeled and cut into ¼-inch pieces
- 113 g ham steak cut into ½-inch pieces
- 4 scallions white and green parts separated and sliced
- 946 ml cooked jasmine rice room temperature
- 1.23 ml pepper
- 118 ml frozen peas
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 111 mg
- Iron: 2.73 mg
- Magnesium: 36.3 mg
- Phosphorus: 201 mg
- Potassium: 544 mg
- Zinc: 1.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 large eggs
- 1.23 ml pepper
- 118 ml frozen peas
Prepare
- 7.39 ml kosher salt, divided
- 29.6 ml vegetable oil, divided
- 1 carrot, peeled and cut into ¼-inch pieces
- 113 g ham steak, cut into ½-inch pieces
- 4 scallions, white and green parts separated and sliced
- Bring 946 ml cooked jasmine rice to room temperature
Let's Cook
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Step 1.
Beat eggs and ¼ teaspoon salt in bowl until well combined.
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Step 2.
Heat 2 teaspoons oil in 14-inch flat-bottomed wok or 12-inch carbon-steel or cast-iron skillet over medium-high heat until oil is just smoking.
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Step 3.
Add eggs and cook, stirring frequently, until very little liquid egg remains, 30 to 60 seconds. Transfer to large plate.
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Step 4.
Add 1 teaspoon oil to now-empty wok and reduce heat to medium.
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Step 5.
Add carrot and ¼ teaspoon salt and cook, stirring frequently, until just beginning to brown, 2 to 4 minutes.
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Step 6.
Add ham and cook, stirring frequently, until ham is warmed through, 1 to 2 minutes. Transfer to plate with eggs.
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Step 7.
Add scallion whites and remaining 1 tablespoon oil to now-empty wok. Cook, stirring constantly, until fragrant, about 1 minute.
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Step 8.
Add rice and stir until combined. (It's OK if some clumps of rice remain.) Spread into even layer.
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Step 9.
Sprinkle pepper and remaining 1 teaspoon salt evenly over rice. Continue to cook, stirring frequently and pressing on rice with spatula to break up clumps, until grains are separate and heated through, 2 to 5 minutes longer.
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Step 10.
Add peas, egg mixture, and scallion greens and cook, stirring frequently and using edge of spatula to break eggs into small pieces, until peas are warmed through, about 2 minutes.
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Step 11.
Serve.