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Ham and Egg Fried Rice

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“While cleaning up my tried and true recipes, I ran across this one. Simple, quick, and good. From The Modern Art of Chinese Cooking - Barbara Tropp. I love her recipes.”

Ingredients Nutrition


  1. Cut ham into 1/4-inch cubes.
  2. About 15 to 20 minutes before serving, put a large serving bowl in a low oven to warm.
  3. Have all the ingredients plus a medium-size bowl to hold the eggs within easy reach of the stovetop.
  4. Heat a wok or a small, heavy skillet or omelet pan over high heat until hot enough to evaporate a bead of water on contact.
  5. Add 1 1/2 tablespoons oil, swirl to coat the pan, then reduce the heat to moderate.
  6. When the oil is hot enough to puff one drop of the beaten egg on contact, add the eggs.
  7. If the oil is properly hot, they will swell and puff immediately.
  8. Give the mixture 3 to 4 seconds to set on the bottom, then gently push the cooked egg to the far side of the pan with a spatula, allowing the uncooked portion to flow underneath and puff on contact with the hot pan.
  9. Continue pushing the cooked portion aside as soon as the bottom sets.
  10. When there is no more freely running eggs, scrape the eggs promptly into a bowl and break into small bits.
  11. If you have cooked them correctly, they will be soft, a bit runny, and golden as opposed to brown.
  12. Wipe the wok clean of any egg bits, then return it or a large heavy skillet to high heat, and heat until hot enough to evaporate a bead of water on contact.
  13. Add 2 tablespoons oil and swirl to coat the pan.
  14. When the oil is hot enough to sizzle a grain of rice on contact, add the rice and toss briskly to coat and separate each grain and heat the mixture through, about 2 to 3 minutes.
  15. Lower the heat immediately if the rice starts to scorch.
  16. If the rice is sticking, push it to one side and dribble in another 1-1 1/2 teaspoons oil from the side of the pan.
  17. When hot, sprinkle the salt into the pan.
  18. Toss to combine, then add the ham and peas.
  19. Toss to mix and heat the mixture through, about 30 seconds, then return the eggs to the pan and stir gently several times to combine.
  20. Add the scallions, and toss another 5 to 20 seconds until the eggs are hot.
  21. Serve immediately for peak flavor.
  22. If the menu demands do-ahead cooking, fried rice can be kept warm for up to an hour, tightly covered, in either a steamer set over low heat or in a low oven.

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