Ham-and-egg fried rice

Total Time
31 min
18 min
13 min
This is a brilliant way to use up leftover rice, creating an authentic Chinese fried rice (it doesn’t contain soy sauce) in about 30 minutes. The key to great fried rice is to use fully cooked rice that is absolutely cold, which then easily separates into individual grains. If you don’t have leftover rice, plan ahead and cook up a batch the day before. Let it cool completely, and store in a zip-close plastic bag or airtight container in the refrigerator until ready to use. Fried rice is a wonderfully versatile dish that works well as a side or a main course.


Vegetable oil

4 tsp


2 clove(s), minced

Dried shiitake mushroom

6 oz, fresh, stems discarded, caps sliced

Bell pepper

1 item(s), medium, red or yellow, seeded and cut into 1⁄4-inch dice


1 cup(s), chopped, small florets

Liquid egg substitute

½ cup(s)

Cooked white rice

2 cup(s), cold, long-grain

Cooked ham

6 oz, steak, cut into 1⁄4-inch dice

Uncooked bean sprouts

1 cup(s)


2 medium, thinly sliced

Frozen baby peas

½ cup(s)

Table salt

½ tsp


  1. Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in 2 teaspoons of the oil, then add the garlic. Stir-fry until fragrant, about 20 seconds. Add the mushrooms, bell pepper, and broccoli. Stir-fry until the vegetables are crisp-tender and the mushrooms begin to brown, about 5 minutes. Transfer to a bowl.
  2. Add the remaining 2 teaspoons oil to the wok. Add the egg substitute and stir-fry until softly scrambled, about 2 minutes, breaking it up as it cooks. Transfer the egg substitute to the vegetables in the bowl.
  3. Add the rice, ham, bean sprouts, scallions, peas, and salt to the wok. Stir-fry until heated through, about 3 minutes. Add the vegetables and egg substitute and stir-fry until heated through. Yields 2 cups per serving.