Nippon Ham Recipes: Japanese Ham Fried Rice

This Japanese-style ham fried rice, or ham yakimeshi, combines cooked ham with cold rice, egg, scallions, and vegetables in a hot pan. It is a practical way to turn Nippon Ham sliced ham and leftover rice into a savory meal, with a quick soy-sesame seasoning that can be adjusted to taste.

Ingredients

4 cups (600 g) cold, cooked Japanese short-grain or medium-grain rice, preferably refrigerated overnight
6 oz (170 g) plain cooked sliced ham, such as Nippon Ham, cut into ½-inch (1 cm) pieces
2 large eggs (about 100 g without shells)
½ cup (75 g) finely diced yellow onion
½ cup (65 g) finely diced carrot
½ cup (75 g) frozen peas, thawed
3 scallions (about 30 g), thinly sliced, with green and white parts separated
1½ tablespoons (22 ml) neutral oil, such as canola or vegetable oil, divided
1½ tablespoons (22 ml) regular soy sauce
1 teaspoon (5 ml) toasted sesame oil
¼ teaspoon (1.5 g) fine salt, plus more to taste
⅛ teaspoon (0.3 g) ground black pepper

Instructions

Prepare the ingredients. If the rice is clumped, gently break it into separate grains with clean fingers or a fork. Dice the ham, onion, and carrot, thaw the peas, and slice the scallions. In a small bowl, beat the eggs with the salt and pepper until the yolks and whites are fully combined. Have the soy sauce and sesame oil measured and ready beside the stove; stir-frying moves quickly once the pan is hot.
Scramble the eggs. Heat a large wok or 12-inch (30 cm) skillet over medium-high heat. Add 1 teaspoon of the neutral oil and swirl it across the cooking surface. Pour in the beaten eggs and cook for about 1 minute, gently pulling the setting edges toward the center. Continue until the eggs are set and reach 160°F (71°C); the USDA FSIS safe minimum temperature for egg dishes is 160°F (71°C), checked with a food thermometer. Transfer the cooked eggs to a clean plate and break them into bite-size pieces.
Cook the ham and vegetables. Add 2 teaspoons of the remaining neutral oil to the same pan. Add the ham, onion, and carrot, and stir-fry for 2 minutes, moving the ingredients often so the onion softens without scorching. Add the peas and the white parts of the scallions, then cook for 1 more minute. The ham is already cooked, so this step warms it and gives the vegetables a brief head start.
Fry the rice. Add the remaining neutral oil and the cold rice. Use a spatula to press apart any remaining clumps, then toss and spread the rice across the pan. Cook for about 4 minutes, stirring and turning every 30 seconds or so. Letting the rice sit briefly against the hot pan helps it heat evenly and prevents a steamed, mushy texture. If your pan is too crowded to toss comfortably, fry the rice in two batches and combine everything at the end.
Season and finish. Pour the soy sauce around the hot edge of the pan rather than directly onto one pile of rice, then toss thoroughly for 1 minute. Return the eggs to the pan and stir in the sesame oil and green scallion tops. Cook for 2 more minutes, tossing until the ham and rice are hot throughout and the seasoning is evenly distributed. Taste and add a pinch of salt or a little more soy sauce if needed. Serve promptly.

Tips

Start with cold rice. Chilled rice is firmer and easier to separate than freshly cooked rice, which can turn sticky when stirred in a hot pan. Spread freshly cooked rice in a shallow layer to cool quickly, refrigerate it within 2 hours, and use it once cold. Never leave cooked rice at room temperature overnight.
Keep the pan hot, but not smoking. A hot pan cooks the ingredients quickly and helps the rice stay distinct. If the oil smokes heavily, lower the heat briefly before adding the next ingredient. Stir often enough to prevent burning, but let the rice make contact with the pan between turns.
Choose ham with a flavor you like. Plain cooked Japanese-style sliced ham works well, but any mild cooked deli ham can substitute. Smoked ham has a stronger, saltier flavor, so begin with less soy sauce and add more only after tasting. Do not add raw ham to this recipe as if it were ready to eat; use cooked ham.
Adjust for your pan and rice. A wok or broad skillet gives moisture room to escape. If the rice looks wet or the pan is crowded, cook in batches rather than extending the cooking time in a full pan. Long-grain rice can also be used, though the finished texture will be less tender and cohesive than with Japanese short- or medium-grain rice.

Serving Suggestions

Serve the fried rice hot in shallow bowls as a main dish or divide it into smaller portions as part of a Japanese-inspired meal. A bowl of miso soup, a crisp cucumber salad, or simple steamed greens adds freshness without competing with the savory ham and soy seasoning. For a larger spread, pair it with gyoza or roasted vegetables and keep the rice as the filling, easy-to-serve centerpiece.

At the table, offer extra sliced scallion, toasted sesame seeds, or a small dish of soy sauce for anyone who prefers a saltier finish. Japanese pickled ginger or a little pickled cucumber can provide a tangy contrast. If serving a group, keep the rice in a warm serving bowl and bring it to the table soon after cooking; fried rice is at its best while the grains are hot and separate.

Variations

Add more vegetables: Use finely chopped cabbage, corn, diced bell pepper, or mushrooms in place of some or all of the carrot and peas. Cut vegetables into small, even pieces so they cook in the short stir-frying time. Firm vegetables such as cabbage or mushrooms should go in with the onion; tender vegetables can be added with the peas.

Make it spicy: Stir in ½ teaspoon (2.5 ml) chili oil or a small pinch of red pepper flakes with the sesame oil. For a brighter, sharper heat, serve chili crisp at the table so each person can choose how much to add. Keep in mind that chili crisp can also contribute salt and oil.

Use a different protein: Replace the ham with 6 oz (170 g) of cooked chicken, shrimp, or firm tofu. If using raw shrimp, cook it separately until opaque and it reaches 145°F (63°C) in the thickest part, then set it aside and return it to the pan at the end. For a vegetarian version, use tofu and check that the soy sauce is suitable for your needs.

Change the seasoning: A teaspoon of oyster sauce can replace part of the soy sauce for a deeper, slightly sweet flavor; reduce the soy sauce to 1 tablespoon (15 ml) and taste before adding more. For a Japanese-style variation, a small splash of mirin adds sweetness, but it is optional and should not replace all the soy sauce. These are flexible home-style variations rather than a single fixed traditional formula.

Storage and Reheating

Transfer leftovers to a shallow, covered container and refrigerate within 2 hours of cooking. Refrigerated fried rice keeps for 3 to 4 days. Because cooked rice needs careful handling, do not leave the pan sitting out to cool for an extended period; dividing the food into shallow portions helps it cool more quickly. Discard rice that has been left at room temperature for more than 2 hours.

Reheat only the portion you plan to eat. In a skillet, add a teaspoon of water or oil, cover briefly to loosen the rice, and stir until hot. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. Leftovers should reach 165°F (74°C) throughout, checked with a food thermometer. Avoid repeated cooling and reheating; freeze extra portions promptly if you will not eat them within 3 to 4 days.

Frequently Asked Questions

Can I make this with freshly cooked rice?
Yes, but cold rice is easier to fry without becoming sticky. If you need to use fresh rice, spread it out on a clean tray so steam can escape, cool it promptly, and refrigerate it until cold before cooking. Do not leave cooked rice at room temperature for a long cooling period.

What kind of Nippon Ham product should I buy?
Choose a plain, fully cooked sliced ham that is easy to cut into small pieces. The recipe is written for mild cooked ham; a more strongly smoked or seasoned product will change the flavor and may make the finished rice saltier. Check the package and use a ready-to-eat cooked product, not raw pork.

Why did my fried rice turn mushy?
Common causes include warm, freshly cooked rice, a crowded pan, or adding too much liquid seasoning. Cold rice and a broad, hot cooking surface help moisture evaporate. Break up clumps before the rice goes into the pan, and cook in two batches if the ingredients cannot be tossed easily.

Can I make the rice ahead?
You can prepare the diced vegetables and ham and store them covered in the refrigerator for up to a day. Cooked rice can be used from the refrigerator if it was cooled promptly and stored safely. For the best texture, fry the rice shortly before serving rather than cooking it far in advance and reheating it.

Can I freeze leftover ham fried rice?
Yes. Cool and portion it promptly, then freeze in airtight containers for up to 2 months for best quality. Thaw in the refrigerator or reheat from frozen in a covered skillet or microwave, stirring several times. Heat leftovers to 165°F (74°C) throughout and avoid refreezing a portion after it has been reheated.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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