Steamed Fried Rice with Ham and Eggs

Yield 4-6 servings



  1. Place the oil in a wok or large skillet and heat over medium-low heat. Slice the onion or leeks and sauté in the hot for a minute or two, stir constantly.
  2. Add celery and carrot slices (or other leftover vegetables) if you like, raise the heat to medium and continue to sauté, stirring, for another 1 to 3 minutes. When the celery and carrots begin to soften add garlic and ginger and cook for another minute. If the vegetables start to stick to the pot, add a bit of water to loosen them.
  3. Add the pre-cooked rice crumbling it with your fingers to eliminate lumps, and stir to combine. Add 2 to 4 tablespoons of water, cover, and heat over low heat for about 3 more minutes. Be sure the rice heats through.
  4. Next stir in diced ham (or pork bits or shelled and deveined shrimp or cabbage if you want to go vegetarian) and peas (fresh or frozen); season the mix to taste adding the soy sauce, salt, and pepper (use cayenne pepper, or Tabasco, or chili powder, if you like).
  5. Make a hole in the center of the rice mixture; pour the eggs in the hole; stir off the heat with a fork until the eggs set, folding or scrambling the eggs into the rice. Cook briefly before serving, about 1 minute.


Serve immediately on a heated dish. Garnish with green onions if you like.

Courses Main Course

Recipe by Harvest to Table at