Grammy's Kitchen · Fried Rice · Ham Fried Rice
One of 120 fried rice recipes we measured
from www.chelseasmessyapron.com
2 cooks on www.chelseasmessyapron.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 0% |
| fat | 11% | 4% |
| protein add | 36% | 30% |
| vegetables and beans | 52% | 27% |
| aromatics | 52% | 29% |
| acid | 1% | 0% |
| egg | 27% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon unsalted butter |
| 100 g | 2 large eggs |
| 27 g | 2 tablespoons olive oil |
| 135 g | 1 cup cooked ham (diced to small pieces) |
| 80 g | 1/2 cup finely diced yellow onion |
| 4 g | 1-1/2 teaspoons minced garlic |
| 3 g | 1-1/2 teaspoons minced ginger |
| 192 g | 1-1/2 cups frozen veggies (I use 1/2 cup corn and 1 cup peas and carrots) |
| 370 g | 2 cups Cooked rice (from the fridge, see note 1) |
| 107 g | 2/3 cup green onions (thinly sliced) |
| 4 g | 1 teaspoon toasted sesame oil |
| 17 g | 1 tablespoon oyster sauce |
| 1 g | 1/2 teaspoon chicken bouillon powder |
| 16 g | 1 tablespoon reduced-sodium soy sauce |
| 5 g | 1 teaspoon rice vinegar |
| 1 g | 1/4 teaspoon white pepper (or black pepper) |
Method: 4 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My family absolutely loved this! Doubled the recipe, and it fed five people just fine. Only change I would make next time is putting the ham in later so it doesn't lose as much flavor- it's still delicious it just leaves its hamminess. I also made way too muc” — a cook, 5.0★
“I made this with some leftover ham from Thanksgiving and it was seriously one of the best dinners ever. Will 10/10 be making again.” — a cook, 5.0★