Simple Ham (Or Pork) Fried Rice W/Sesame Oil: No Wok Needed!

The scent of sesame oil and savory ham sizzling in a pan always transports me back to my college days. Late-night study sessions were fueled by this incredibly simple, satisfying fried rice. My roommate, a whiz in the kitchen, would whip it up in minutes using whatever leftovers we had. It wasn’t fancy, but it was always delicious, and a guaranteed pick-me-up after hours of poring over textbooks. To this day, the aroma brings back those memories of shared laughter, late-night camaraderie, and the simple joy of a good, quick meal.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Gluten-Free (naturally, check soy sauce toppings)

Ingredients

• 3 tablespoons sesame oil (may need a splash more to completely coat rice)
• 1/2 cup sweet onion, finely chopped
• 1/2 cup carrot, finely cubed or medium shredded
• 1 cup cooked ham, finely cubed, or 1 cup Chinese barbecue pork, finely cubed
• 3 cups cooked white rice
• 2 eggs, beaten
• 1/2 cup frozen green peas, thawed
• 1/2 cup water chestnuts, sliced
• 2 green onions, finely chopped
• 1 teaspoon sesame seeds
• Kosher salt, to taste

Equipment Needed

• Large skillet
• Wooden spatula or spoon

Instructions

1. Preheat a large skillet over medium-high heat.
2. Add the sesame oil. Make sure the skillet is well-coated; add a touch more oil if needed.
3. Add the sweet onion and carrots. Cook until the carrots are tender, approximately 2 minutes. The onions should also become translucent. Stir frequently to prevent burning.
4. Add the cooked ham (or pork) to the skillet and combine well with the onions and carrots. Ensure the meat is heated through.
5. Add the cooked white rice to the skillet. Use a wooden spatula or spoon to separate the rice, breaking up any clumps.
6. Cook the rice until it is well coated with the sesame oil, adding a splash more oil if needed. Be careful not to add too much, or the rice will become oily. Stir constantly to prevent sticking and ensure even coating.
7. Push the rice mixture to the sides of the pan, leaving the center of the pan open to cook the egg. Creating this well in the center is key to easily scrambling the eggs.
8. Pour the beaten eggs into the center of the pan. Cook in the center of the pan, scrambling until they are well cooked. Use your spatula to break up the eggs into small pieces.
9. Once the egg is cooked, stir it in with the rice mixture, incorporating it evenly throughout.
10. Add the water chestnuts, green onions, peas, and sesame seeds.
11. Stir to combine all the ingredients thoroughly.
12. Season to taste with kosher salt. Remember that ham and Chinese barbecue pork can both be quite salty, so add the salt carefully.
13. Serve immediately.

Expert Tips & Tricks

• Rice Matters: Day-old rice works best for fried rice as it has had time to dry out slightly, preventing it from becoming mushy. If using freshly cooked rice, spread it out on a baking sheet and let it cool for at least 15 minutes before adding it to the skillet.
• High Heat is Key: Maintaining a medium-high heat is essential for achieving that slightly crispy texture characteristic of good fried rice.
• Don’t Overcrowd: If you are making a large batch, work in smaller portions to avoid overcrowding the skillet. Overcrowding will lower the temperature and result in soggy rice. Using two skillets simultaneously, as my family does, can be very efficient!
• Ingredient Prep is Crucial: Have all your ingredients prepped and ready to go before you start cooking. Fried rice comes together quickly, and you don’t want to be scrambling to chop vegetables while the rest of the dish is cooking.
• Spice it Up: For an extra kick, add a pinch of red pepper flakes or a drizzle of sriracha.
• Flavor Boost: A dash of fish sauce (use sparingly!) can add umami depth.

Serving & Storage Suggestions

Serve the fried rice hot and fresh immediately after cooking. It’s delicious on its own or as a side dish to other Asian-inspired dishes. You can also top it with soy sauce, teriyaki sauce, or a sweet and sour sauce, depending on your preference.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave until heated through, or stir-fry in a skillet with a little sesame oil until warmed and slightly crispy.

I would not recommend leaving this fried rice at room temperature for longer than two hours due to food safety concerns. Freezing is possible, but the texture of the rice may change slightly upon thawing, becoming a bit softer. If freezing, store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	460.5 kcal	N/A
Calories from Fat	174 g	38%
Total Fat	19.4 g	29%
Saturated Fat	4.6 g	22%
Cholesterol	124.7 mg	41%
Sodium	105.7 mg	4%
Total Carbohydrate	52.2 g	17%
Dietary Fiber	3.4 g	13%
Sugars	4.2 g	N/A
Protein	18.1 g	36%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Fried Rice: Omit the ham or pork and add more vegetables, such as mushrooms, bell peppers, or broccoli. You can also add tofu or tempeh for protein.
• Shrimp Fried Rice: Substitute the ham or pork with cooked shrimp. Add the shrimp during the last few minutes of cooking to prevent it from becoming overcooked.
• Chicken Fried Rice: Use diced cooked chicken instead of ham or pork.
• Brown Rice Fried Rice: Use cooked brown rice instead of white rice for a healthier option. Keep in mind that brown rice may require slightly more cooking time.
• Gluten-Free: Ensure that any sauces you use as toppings (like soy sauce) are gluten-free.
• Egg-Free: Omit the egg entirely or substitute with crumbled tofu.

FAQs (Frequently Asked Questions)

Q: Can I use leftover rice that’s been in the fridge for a few days?
A: Absolutely! In fact, day-old rice is ideal for fried rice as it tends to be drier and prevents the dish from becoming mushy.

Q: What if I don’t have sweet onion?
A: You can substitute with regular yellow onion or even shallots. The flavor will be slightly different, but it will still be delicious.

Q: Can I add other vegetables?
A: Definitely! Feel free to add any vegetables you enjoy, such as bell peppers, mushrooms, or bean sprouts.

Q: How do I prevent the rice from sticking to the pan?
A: Make sure your skillet is well-heated before adding the oil, and don’t overcrowd the pan. Stirring frequently will also help prevent sticking.

Q: What if I don’t have sesame oil?
A: While sesame oil is crucial for the signature flavor, you can substitute with another neutral oil like vegetable or canola oil in a pinch. However, the flavor profile will be different. Consider adding a teaspoon of toasted sesame oil at the very end to mimic the flavor if you have some on hand.

Final Thoughts

This simple ham (or pork) fried rice is a testament to the fact that delicious meals don’t have to be complicated. It’s a fantastic way to use up leftovers, customize with your favorite ingredients, and create a quick, satisfying meal for yourself or your family. I hope you give this recipe a try and discover its simple charm. Don’t be afraid to experiment and make it your own! And if you do, I’d love to hear about your variations and how it turned out. Perhaps pair it with a refreshing glass of iced green tea for the perfect, easy dinner. Happy cooking!