The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 27, 2009
First time ever making Ham fried rice and it was delicious I didn't add the Ginger though
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 8, 2009
I tripled this, cut back on some of the ham and added some chopped celery, carrots, garlic and onion to make it more like fried rice. I also used brown rice that I'd cooked in organic chicken broth, then cooled. This needed more soy sauce than called for and the ginger had to be cut back some when tripled. Filling, but not our favorite. Little salty. NOTE: Because I can't get the eggs to cook right when I add them to the fried rice, I'll scramble them and cook into a thick egg circle, turning when browned on one side then turning to brown the other. It's one extra step, but makes sure your egg comes out. I also use sesame oil when cooking my eggs, and use less than what's called for.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 20, 2009
I left out the ginger and chili powder. I also quadrupled the recipe for my large family. It was a good base recipe but you should add veggies to make it a really good fried rice.
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: Ogden, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 27, 2009
Great way to use leftover ham. I doubled the recipe and added green onions and peas. Excellent!!!
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Cooking Level: Expert

Living In: Thorold, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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Reviewed: Apr. 21, 2009
This is a good basic recipe for fried rice. I substituted beef from a left over pot roast but otherwise followed the recipe exactly. My family enjoyed it and it was a quick and economical weeknight meal.
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Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 15, 2009
This is a very good recipe with more spice and flavor than just soy sauce. I love ham in fried rice and don't understand why restaurants don't use it in their fried rice.
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Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA
Living In: Rosemount, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 8, 2009
I have used those fried rice season packets in the past...well no more! This was perfect! I left out the chili powder for my two young children and added finely chopped celery and onion simply because I had to use them up and also threw in some frozen peas. This will be my new fall-back for leftover ham! Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 31, 2008
This was a great 'base' recipe. I modified it by eliminating the ginger, adding about 2 tablespoons worchshire sauce, some onion powder to taste and added brocolli, carrot, sugar snap peas and some canned watercress as well as a small can of crushed pineapple. It worked out very well to serve six.
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Cooking Level: Intermediate

Home Town: Melbourne Beach, Florida, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 13, 2008
This turned out very well. I cooked rice specifically for this recipe, so I threw some dried chopped onion in with the rice while it cooked. The ginger seemed too strong when I first added it, but after adding the soy sauce (which I doubled), the ginger taste toned down and turned out to be a good ratio. We ate this with fried egg rolls. Next time I will probably add some peas and carrots to the rice.
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Cooking Level: Intermediate

Home Town: Orem, Utah, USA
Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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Reviewed: Nov. 6, 2008
I scaled this up to use up 2.5 cups ofleftover rice and a big slice of ham hubby brought home, but I did go easy on both the garlic powder and the soy sauce and just a big pinch of chili powder. I used a splash of sesame oil too and 1/4 tsp of onion powder and tossed in a handful of frozen peas and some parley for color. I only used 2 eggs instead of doubling. Great recipe and was easy to improvise to make it mine. Thanks!
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 4, 2008
I was looking all over for a fried rice recipe that uses egg and ham. This recipe fitted what I was looking for. Instead of using garlic powder, I minced and fried fresh garlic before adding rice. I then added ginger and some green onions. I also used garlic salt to add some taste. The rice turned out great. I sometimes don't add the egg to the rice while frying, I just fry the egg alone and it eat along with the rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 17, 2008
Quick, easy and delicious - in that order! This is a great mid-week meal. I used left over Rice-A-Roni and omitted the ginger and it was excellent.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 6, 2008
Yuck. The spices gave this a bad taste.
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Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA
Living In: Sunnyvale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 23, 2008
My family loved this recipe; even my picky eater! I doubled the recipe and like another reviewer I added frozed peas. I also added 2 diced carrots and 5 chopped green onions. I followed the recipe, but after removing egg from skillet I cooked ham, carrots and green onion on med. heat until carrots were softer. Then I added the remaining as outlined in recipe with thawed frozen peas at the end and heated everything through. Stir frequently to properly mix seasonings throughout. Serve with extra soy sauce for those who want a saltier meal. It makes a great leftover for lunch the next day!
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Cooking Level: Intermediate

Living In: Provo, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 27, 2007
Way good - but way too much ginger! I even halved the amount and it was still overwhelming! I live in a country that doesn't have a Cantonese restaurant, so this is wonderful for me! I will make this again, but minus the ginger!
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Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 3, 2007
I found out I have no tolerance for the ginger and garlic in this recipe!! But that's my own fault, I'm so nitpicky. I'm really glad I found this recipe, it's really simple and it tastes so good! I always make it with Sweet & Sour Chicken, and it's great. Thanks for that!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 3, 2007
my adult son asked if i could make him fried rice so i thought i'd give this recipe a try. no changes made aside from tripling the recipe & adding in about 1 cup of defrosted peas. this recipe worked well with brown rice. thank you joyce!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 12, 2007
This was yummy and something different to use up leftover Easter ham. I did make some additions though. I added diced carrots, celery and green onions. I also added more soy sauce and spices.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 21, 2007
This recipe is AMAZING! I made it last week and it turned out so good. I tried to make it again a couple of days later and the rice I had was too moist and I ended up with good tasting mush. So beware and make sure that your rice is a day or two old.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 15, 2006
Pefect. My kids and husband loved it. thanks. MD - Georgia
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