2Tablespoonslow-sodium soy sauce, or more, to taste
Leftover cooked and cooled rice works best, and could be made earlier in the day and refrigerated until cold. Use wet fingers to separate the rice grains.
Heat 1 Tablespoon of oil in a wok or frying pan. Beat the eggs in a small bowl and add to the pan when the oil is hot.
Stir gently with a wooden spoon just until cooked. Transfer to a bowl and set aside.
Add another tablespoon of oil to the pan. Add peas, carrots and ham and saute for several minutes. Remove to the bowl with the eggs.
Add another tablespoon of oil to the pan over medium high heat. When the oil is hot, add the rice and toss every 30 seconds until it's lightly browned, about 5 minutes.
Add the chicken stock, soy sauce and green onion and toss to combine. Return eggs and veggies to the pan.
Add more soy sauce, to taste, if desired. Serve immediately.
Gluten free: This ham fried rice is pretty much gluten free by nature but many soy sauces include gluten so be sure to find a gluten free soy sauce.
Vegetarian: for vegetarian ham fried rice, sub small bits of sautéed tofu or simply add additional vegetables and omit the ham.
Sub Brown rice: Sub cooked brown rice at a 1:1 ratio for a healthier ham fried rice.
Add vegetables: consider adding additional vegetables including sauteed onions, asparagus, broccoli, bell peppers, etc.
Make Ahead Instructions: Use leftover, cooked rice that can be prepared and refrigerated several days ahead of time.Freezing Instructions: Allow ham fried rice to cool completely and store it in a freezer safe bag, pushing all the air out before zipping closed. Freeze for up to 3 months and thaw in the refrigerator overnight before rewarming.