Cantonese Fried Rice with Ham and Vegetables Recipe
Cantonese fried rice is a classic of Chinese restaurants – delicate, colorful, and not overly seasoned. In China it’s often made with yesterday’s rice so nothing goes to waste, similar to how casseroles from leftovers are made in many homes. It’s a great way to make a quick, one-pan lunch or dinner.
In southern China, fried rice is a classic “leftovers” dish, often served after large family feasts to use up yesterday’s rice and bits of meat. The Cantonese version is mildly seasoned so you can clearly taste the rice, egg, and meat separately.
This dish turns simple leftover rice into a colorful, satisfying meal with minimal effort. The combination of ham, eggs, and vegetables gives a balanced flavor and texture, while the light seasoning keeps it delicate and close to the style served in traditional Cantonese restaurants.
Why this version works
- Using chilled, slightly dried-out rice guarantees a fluffy texture you simply can’t get with freshly cooked rice.
- Briefly cooking the egg on its own creates delicate strands instead of a heavy scramble that clumps the grains together.
- Adding soy sauce around the edges of the pan lets it caramelize slightly and coat the rice evenly without making it soggy.
- Simple seasoning highlights the flavor of the ham and vegetables, so the dish works both as a standalone meal and as a flexible side.
Chef's tips
Use rice that is at least a few hours old – freshly cooked rice is too moist and tends to clump, which makes it harder to fry properly. Before adding it to the pan, gently break up the grains with your hands. Make sure the pan or wok is well heated when you add the rice so it can fry rather than steam. Season with soy sauce gradually to avoid oversalting.
How to serve
Serve the fried rice as a main dish with a side of quick pickled cucumbers or a fresh salad. It also pairs well with simple Asian-style dishes such as stir-fried vegetables, steamed dumplings, or a clear chicken broth. For a more filling meal, add a small portion of grilled or stir-fried meat or tofu on the side.
Watch out for
- Do not use warm, freshly cooked rice – it will clump and form sticky lumps that won’t dry out, even with plenty of oil.
- Don’t add too much soy sauce, or the rice will turn dark, wet, and heavy; it should only gently boost the flavor.
- Don’t overcook the eggs at the beginning – after being stir-fried again with the rice, they’ll turn rubbery and tough.
Substitutions
- You can replace the ham with finely chopped roasted chicken, bacon, or smoked tofu for a meat-free version.
- Frozen peas can be swapped for a frozen mixed vegetable blend, for example peas with corn and bell peppers.
- Instead of long-grain rice, use jasmine rice, making sure it is well chilled and separated, as it is naturally more starchy and sticky.
Ingredients
- cooked and chilled long-grain rice preferably rice from the previous day - 350 g
- cooked or roasted ham cut into small cubes; you can use turkey ham - 120 g
- eggs - 2 piece
- frozen peas - 80 g
- carrot small, cut into small cubes - 1 piece
- onion - 3 piece
- oil - 3 tablespoon
- light soy sauce - 1.5 tablespoon
- salt to taste, carefully, as soy sauce is salty
- ground white pepper optional - 0.25 teaspoon
Preparation
- If the rice is freshly cooked, spread it out on a plate and let it cool completely, preferably in the fridge, so the grains separate.
- Cut the carrot into very small cubes. Finely chop the spring onion, keeping the white and green parts separate.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium heat. Crack in the eggs and stir quickly with a spatula until you get soft, small curds of scrambled egg. Transfer the eggs to a small plate.
- Pour the remaining oil into the same pan. Add the white parts of the spring onion and the carrot. Fry for 3–4 minutes, stirring, until the carrot softens slightly.
- Add the frozen peas and ham. Fry for 2–3 minutes, until the peas are thawed and hot.
- Increase the heat. Add the rice, breaking up any clumps with a spoon or spatula. Fry for 3–4 minutes, stirring often, until the rice is hot and slightly dried out.
- Add the soy sauce, eggs, and most of the green parts of the spring onion. Mix thoroughly so the sauce coats the rice evenly.
- Season with salt and white pepper to taste. Serve immediately, sprinkled with the remaining green spring onion.
Storage
No storage information available for this dish.
Cantonese fried rice is one of those dishes that always saves the day when there’s leftover rice in the fridge. It’s very forgiving – you can swap in whatever vegetables or meat you have on hand – and it comes together in minutes. The key is not to overdo the seasoning so the individual ingredients and the aroma of the rice can shine through.
