Ham and Veggie Fried Rice

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Ham and Veggie Fried RiceRecipe
Photo: Randy Mayor; Styling: Lindsey Lower


Tossing in frozen green peas at the end of cooking keeps them bright and lively.

Serves 4 (serving size: 1 1/2 cups)


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2 (8.5-ounce) pouches precooked brown rice (such as Uncle Ben's)
2 teaspoons lower-sodium soy sauce
2 teaspoons chili garlic sauce
1 teaspoon toasted sesame oil
2 tablespoons canola oil, divided
1 cup cubed reduced-sodium ham
1 large egg, lightly beaten
1 cup sliced cremini mushrooms
1/2 cup chopped red bell pepper
1/2 cup bean sprouts
1/3 cup sliced green onions
2 large garlic cloves, peeled and sliced
1 (1/2-inch) piece fresh ginger, peeled and thinly sliced
1/2 cup frozen green peas


1. Prepare rice according to package directions; set aside.

2. Combine soy sauce, chili garlic sauce, and sesame oil in a bowl. Heat a wok over high heat. Add 1 tablespoon canola oil. Add ham; cook 2 minutes, stirring frequently. Transfer ham to soy sauce mixture.

3. Add egg to pan; cook 30 seconds. Remove from pan; chop.

4. Add remaining 1 tablespoon oil to pan. Add mushrooms and next 5 ingredients (through ginger); stir-fry 2 minutes. Add rice; stir-fry 2 minutes. Add ham mixture and peas; cook 2 minutes. Stir in egg.

Created date

September 2014

Nutritional Information

Calories 364
Fat 13.9 g
Satfat 1.5 g
Monofat 5.5 g
Polyfat 2.8 g
Protein 17 g
Carbohydrate 43 g
Fiber 3 g
Cholesterol 69 mg
Iron 2 mg
Sodium 575 mg
Calcium 19 mg