FRIED RICE & HAM

Monday is my heavy cleaning day, and it seems to take me a lot longer than it used to.  Since I’m getting older & slower, I usually also prepare something fast & easy on Monday.  If your Monday is bogged down, this is the recipe for you. 

On a side note:  This is to the Lady who sent me a “not so nice” comment about how much my blog annoys her. When time permits . . . I will UN-capitalize all the first letters of the ingredients in my recipes.  Like that’s ever going to happen!  

I don’t really like Rice,

unless . . .

I’m eating Fried Rice & Ham.

This was one of the first recipes I posted when I started a recipe blog.  As I look back, many of the posts are lacking pictures.  Rice just doesn’t pose well for pictures though. It tends to scatter while you’re not looking!  Natural light also disappears and the nights darkness comes to call at dinner time.  Perhaps . . . something is better than nothing at all.

 This is a family favorite recipe, and fast & easy to make. You can toss in anything your family likes.  We just like rice, ham, and scrambled eggs. One in a while I toss in some frozen green peas when it’s almost done. I’ll show you how I make it, and then . . . you can dress it up to fit your family. 

When I have leftover ham, I always make Fried Rice & Ham.

The amount of rice, ham, eggs, etc, all depends on the size of your family.

Plan on at least 1 to 1 1/2 cups of cooked rice for each family member.

For example:  For a family of four, I would probably measure 3 cups of uncooked rice minute rice, and add it to 3 cups of boiling water. Turn off the heat, cover it with a lid, and let it sit for at least five minutes.   Start by cutting your ham or leftover pork into small pieces . . . like this.

You can use a skillet on top of the stove, or an electric fry pan like my pic’s show.

Melt a Tablespoon of butter and a Tablespoon of margarine.

If you use all butter . . . it will burn!

My electric Fry Pan gets quite hot – it’s OLD.  I set mine at about 300 degrees.

Once the butter is melted and bubbly, toss in your ham.

*Note:  If you want to use green onions, mushrooms etc . . . Saute them first in the bubbly butter.

My family turns there noses up at onions, so I usually use Onion Salt or Powder. I don’t measure the Onion powder . . . just sprinkle lightly.  You can add more to taste. Now sprinkle  about 2 tablespoons of Brown Sugar over the top of that ham, and toss well. Let the ham get golden brown and the sugar will caramelize around it . . . oh yum! 

Look at the picture below:  Notice that I don’t mix all the butter/margarine in with the ham.  Try to save some ot that butter towards the backside of your pan.  You will need it for the eggs.

Once the ham is golden brown, and the butter & brown sugar has become a delicious syrup . . . you will add your eggs.

If you still have enough butter in the pan, you won’t need to add any more. If not . . . add a little bit more to fry your eggs in.

Push the ham to one side on your pan, and grab those eggs.

Crack, season with Salt & Pepper . . . and let them sizzle a minute or so in the hot butter/marg.

Just like this.

I just take my turner, and break the eggs up . . . scramble them, but don’t over do it. 

If you stir too much, you won’t know what happened to your eggs!

Don’t mix the eggs with the ham yet.  Just let that ham hide in the corner of your pan.

My sweet husband tells me often that I use too much pepper.  What do you think?  I love pepper!

Just continue tossing those eggs, until they take on the appearance of scrambled eggs.

 I know, I know . . . They don’t smile pretty for the camera either.

Now you can mix the ham and the eggs together.

I’m telling you, it might look ugly . . . but the taste if pure goodness. 

Remember you could also use pork or sausage.

Tonight I used White Minute Rice, but I much prefer the texture of Brown Rice.

Once the rice is cooked and ready, add it to the pan.

I add a touch of Brown Sugar, a shot or two of Soy Sauce, a few Parsley flakes, salt and of course . . .

more pepper!

 Toss . . . Turn . . . sizzle for a minute or two and Eat!

Serve this with a green salad and crusty Garlic Bread.

Easy when your short on time!

FRIED RICE & HAM
serves:  4 to 5 people
 
INGREDIENTS:
3 cups Kraft Minute – White or Brown Rice
3 cups water.
Bring water to a boil, stir in rice; cover. Remove pan from heat.
Let stand 5 minutes (covered), or until water is absorbed. Fluff with a fork.
 
DON’T WASTE THAT 5 MINUTES ….BEGIN PREPARING:
2 cups cubed ham.
1 Teaspoon Onion power
1 to 2 Tablespoons Brown Sugar
Place a large skillet over medium heat, and melt 1 tablespoon butter and 1 tablespoon margarine. Toss your ham pieces into the hot butter. Now season the ham with onion powder and Brown sugar…stir constantly while the ham browns a little, and the brown sugar turns into a delicious syrup.
Push these ingredients to the back of the pan, and add a little more margarine to your skillet. Next you will need:
3 to 5 Eggs….scrambled.
 
Crack your eggs into the pan, and stir the egg until fluffy. Continue to let cook, stirring every now and then. You want your eggs to be the consistency of scrambled eggs. Once the eggs are done, stir in with the browned ham.
Now your RICE should be done. Toss it with a fork, and make sure all the water has been absorbed.
 
Add all the rice to your skillet.
Toss everything together.
Now I add a little more onion power, Salt and Pepper, a couple shots of soy sauce.
Continue to heat on low, while the rice browns slightly.
 
* You may add snow peas, bacon, broccoli, green peas or anything else you would like.
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  • NaDell - February 28, 2011 - 10:37 am

    I like the ingredients capitalized so they stand out more. Good work.
    This post didn’t all show up in reader…just so you know. I’m not complaining. =)ReplyCancel

  • Melissa - February 28, 2011 - 12:17 pm

    I love your blog! My friend told me about your site a couple weeks ago and I have tried a new recipe every night for dinner since then. Thank you for taking the time to do this, you have helped me become excited about cooking dinner for my family! Also, every recipe I have tried has been sooo delicious, so thank you for sharing! I think you are Amazing!!!ReplyCancel

  • Lynn - February 28, 2011 - 12:37 pm

    You can’t be serious! For real? You got an e-mail like that? Crazy people. That is just down right ridiculous. I Love Your Blog And Have No Exception To The Capital Letters. ; D

    I had to tell you that this recipe couldn’t come at a better time! My husband and my youngest daughter are on the quest for the best amazing Fried Rice with Ham recipe. And…….get this……..my husband hates onions too, but like onion salt or powder seasoning. SO this is perfect! Can’t wait to show them. Thanks!ReplyCancel

  • Jordan - February 28, 2011 - 1:50 pm

    As a certified English teacher, I can officially say your capitals are just fine! As far as I am concerned Jonna, you can do no wrong! You introduced me to brown sugar and ham combination and that would absolve you from anything and everything. I will be swinging by the store to get more ham for this tonight. We love you, Jonna!ReplyCancel

    • Jonna - February 28, 2011 - 2:08 pm

      Oh . . . you all warm my heart!ReplyCancel

  • Christine - March 1, 2011 - 8:04 am

    How about if she just not look at your blog if she gets so annoyed? Seems like a good solution. I have never noticed capital or non-capital. I just love your recipes and the bright pictures. Keep up the good work!ReplyCancel

  • pamm - March 1, 2011 - 8:12 am

    Seriously? Really? Someone had so much time on their hands that they complained to you about CAPS. Come on now. Really?

    Love your posts and LOVE the CAPS!ReplyCancel

  • Charity - March 1, 2011 - 3:21 pm

    LOL – I was just thinking last Friday that it had been YEARS since I made “Ham fried Rice.” You make it look and sound much more exciting than I ever did. 🙂ReplyCancel

  • Christine - March 1, 2011 - 3:41 pm

    Hmm, why would someone take the time to leave a comment like that? You must be doing something right, I’d definitely take that as a compliment 🙂 I love your recipes! Everything I’ve tried, I get compliments on. By the way, I don’t think you use too much pepper, cuz I love it too ;] I use it practically every day!ReplyCancel

  • Lori - March 1, 2011 - 6:44 pm

    One of my favorites from your site. I make this often, sometimes with extra veggies and sometimes just the way you have it.ReplyCancel

  • Kim - March 1, 2011 - 7:52 pm

    Love your blog and your recipes…thank you so much for brightening my inbox!ReplyCancel

  • susan - March 2, 2011 - 2:41 pm

    Jonna,
    I can’t imagine anyone saying anything negative about your wonderful recipes. My daughter and I literally get giddy when we see you have a new post. Everything we have made has been awesome. Our family loves your recipes! Your photos are great. Thank you for taking the time to share your talents with us!ReplyCancel

  • Georgia @ The Comfort of Cooking - March 2, 2011 - 3:32 pm

    Oh my goodness, Jonna, what a delicious and decadent recipe! This looks absolutely delicious, and I know my husband and I both would just love this as a side dish or for breakfast. Also, don’t you hate rude commenters? If you have nothing nice to say, why not just leave the page? Some people… Anyway, great recipe! Thanks for sharing.ReplyCancel

  • Katy Lunsford - March 2, 2011 - 5:24 pm

    this sounds and looks delicious. can’t wait to try it. thanks for sharing.ReplyCancel

  • […] Fried Rice & Ham by Jonna of Get Off Your Butt and BAKE […]ReplyCancel

  • hephzi - March 24, 2011 - 8:10 am

    Lovely recipes, making me drool. Great pics !ReplyCancel

  • Autumn - April 11, 2011 - 3:04 pm

    How sad that someone took the time to leave you a negative comment. People who choose to critisize others and look for the negative are not happy people. Seems to me like a severe waste of time and energy to focus on critisizing others. I love your blog and recipes. Several have made it in our daily cookbook. You have the creative right and freedom to author in any way you choose. Capitalize the whole blog if you want! Thanks for taking the time to share your talent with all of us!!

    p.s. aren’t you related to Rexann and Trisha?ReplyCancel

    • Jonna - April 11, 2011 - 3:08 pm

      Thank You Thank You!
      I’m not related to Rexann, but she is a Cherished friend who live just around the corner from me.ReplyCancel

  • Tracy @ Babies Love Baked Goods - December 2, 2011 - 9:39 am

    I made this recipe for my babies for breakfast yesterday. It was a hit! Thanks for writing such and easy fried rice recipe.

    http://babieslovebakedgoods.blogspot.com/2011/12/lunch-for-breakfast-but-not-brunch.htmlReplyCancel

  • Jennifer - December 26, 2011 - 6:24 pm

    Tell her to unsubscribe so you don’t waste your time reading her comments. Charge ahead!
    Thanks!ReplyCancel

    • Jonna - December 26, 2011 - 7:20 pm

      Thanks Jen! That’s a brilliant idea.
      JonnaReplyCancel

  • katelyn - October 11, 2012 - 12:28 pm

    I LOVE all your recipes! There easy to follow and delious! I have to cook dinner for my family sometimes and this is the site i use! (I’m only 15)ReplyCancel

  • Nicole - April 3, 2013 - 7:58 am

    I make home made fried rice all the time but was excited when I saw this. All I could think is “why haven’t I tried this.” Made it last night and SOOOOO delicious! I do need a bigger pan though because I only have an average size skillet. Next kitchen item to be purchased is a wok lolReplyCancel

  • Jessica - May 21, 2013 - 5:16 pm

    I LOVE this recipe it is so quick and easy. I was trying to figure something out for myself for dinner and i came across this and it taste perfectReplyCancel

  • Rebekah - August 15, 2013 - 5:01 pm

    I had baked a brown sugar ham and had leftovers. I also had leftover rice and was looking for a recipe that wouldn’t require me running to the store for ingredients. This looked delicious online and was amazingly delicious for dinner! My husband loved it more than the actual ham from the night before. 🙂
    I used real onions and since I don’t have margarine, I used olive oil. I also didn’t use any salt but the ham was salty plus, the butter I used was salted. This is a recipe I will be using again and again! YUM!ReplyCancel

  • Julie Smith - December 30, 2013 - 4:34 pm

    I found myself (as often) without meat out for dinner, so I looked to see what I had … ham .. check! … rice … check! Google search on ham and rice brings me here to a recipe that’s perfect and perfectly easy for my fam (I can’t eat eggs due to an allergy, but I can definitely do the ham and rice! My son doesn’t like onions either, so definitely onion powder for me). Thanks so much for posting this!ReplyCancel

    • Get Off Your Butt and BAKE - December 31, 2013 - 7:27 pm

      Hi Julie,

      What a sweet comment!
      Thanks so much for taking the time to drop me a note.
      I love this easy dish as well.

      JonnaReplyCancel

  • Jenn - March 2, 2014 - 7:53 pm

    Tried this and it was delicious.This was a fun use of leftover ham and really good!ReplyCancel