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Crispy Rice with Ham and Bean Sprouts

Photo: Jennifer Causey; Styling: Missie Neville Crawford


Serves 4 (serving size: about 1 cup)

Toasting half the rice in this recipe yields warmth and crunch that takes this ultra-comforting 5-ingredient entrée from ordinary to exceptional. For an added kick, serve with a drizzle of Sriracha.


  • 3 tablespoons canola oil, divided
  • 2 (8.8-ounce) packages precooked brown basmati rice (such as Uncle Ben's), divided
  • 1/4 cup sweet chili sauce
  • 8 ounces lower-sodium deli ham, cut into 3/4-inch cubes
  • 2 cups mung bean sprouts
  • 1/2 cup chopped fresh cilantro
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 396
  • fat 14.9 g
  • satfat 1.8 g
  • monofat 6.7 g
  • polyfat 3 g
  • protein 17 g
  • carbohydrate 47 g
  • fiber 2 g
  • cholesterol 30 mg
  • iron 2 mg
  • sodium 593 mg
  • calcium 29 mg

How to Make It

  1. Heat a large skillet over high heat. Add 2 tablespoons oil to pan; swirl to coat. Add 1 package rice to pan; cover and cook 7 minutes or until rice is well browned (rice will pop), stirring occasionally. Add remaining 1 package rice and chili sauce to pan; cook 1 minute. Remove rice mixture from pan; set aside. Add remaining 1 tablespoon oil to pan; swirl to coat. Reduce heat to medium-high. Add ham to pan; cook, uncovered, 4 minutes or until browned, stirring occasionally. Add rice mixture, bean sprouts, cilantro, and salt to pan, stirring to combine.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit