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.

How to Make It

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.

Chef'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

Ratings & Reviews

quick and easy

November 29, 2015
This was simple and quick for a weeknight meal we topped our off with an egg for extra protein. I will make this one again.

Husband loved it

October 13, 2015
He liked the bowl

Fast and delicious

October 11, 2015
Really great flavor for something so simple and speedy to prepare. I couldn't find bean sprouts anywhere so I substituted broccoli slaw, which worked well. We added tons of sriracha to the top for kick - yum!

Easy and Delish

October 11, 2015
I used shrimp instead of ham (don't care for ham) and I was out of fresh cilantro; used dried cilantro from my spice rack; kept everything else the same and it was delicious.