Fried Rice with Smoked Ham

108 Reviews
91% would make this recipe again

This super easy recipe is a simple way to use up leftover rice.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 10 min
450 calories/serving

Ingredients

2/3 cup rice, long grain 120 g
1/2 cup frozen peas 60 g
1 eggs size large, beaten
1 1/2 tbsp canola oil 23 mL
1/2 onions, finely chopped 100 g
1 slice smoked ham, diced 130 g
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cook the rice. Cook the peas, still frozen, by plunging them 3-4 min in a small pot of boiling salted water. Drain them, then set aside. In a small bowl, beat the egg, then set aside.
  2. Heat half of the oil in a skillet over medium heat. Add the onion and sauté 2-3 min until it becomes translucent. Add the rice then stir-fry 2 min, breaking up the rice with a wooden spoon.
  3. Make a well in the rice, exposing the bottom of the skillet. Add the remaining oil then stir in the egg. Immediately stir-fry to incorporate the egg throughout the rice, until the egg is almost cooked through, 1-2 min. Add the ham, peas, salt, and pepper then stir-fry 1-2 min until it is heated through.
  4. Serve on the warmed dishes.

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

450

Fat

16 g

24 %

Saturated 3.3 g
+ Trans 0.2 g

17 %

Cholesterol

130 mg

Sodium

830 mg

34 %

Carbohydrate

56 g

19 %

Fibre

3 g

14 %

Sugars

4 g

Net Carbs

53 g

Protein

20 g

Vitamin A

16 %

Vitamin C

14 %

Calcium

6 %

Iron

13 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Manganese, Niacin, Selenium, Vitamin B1, Vitamin B12, Vitamin B6
Good source of  :
Folacin, Magnesium, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin E, Vitamin K, Zinc
Source of  :
Calcium, Copper, Fibre, Iron, Vitamin C, Vitamin D
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Vegetables 1
Meat and Alternatives 1 ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

108 Reviews (106 with rating only) 91% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

It was simple, quick, and tasty but it lacked some flavour. We are going to make it again but next time we're going to add soya sauce in the final step and a few more seasonings. Prepping the rice in advance truly made it a 10 minute recipe.

Useful 3
april 18, 2010 | I would make this recipe again

Quick, easy, and tasty. The kids love it and can make it by themselves. What would you want more?

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.