Heat a wok or large skillet over medium high heat. Once the skillet is hot, add butter and onion and garlic to the skillet and cook for 2-3 minutes or until the edges start to brown.
Add the rice, veggies, ham, and sesame oil to the skillet and stir to combine. Let cook 3-5 minutes, then push to one side and add the egg, scrambling and cooking until done.
Stir the egg into the mixture, add the soy sauce, and cook 1-2 more minutes, then remove from heat.
Garnish with green onions and drizzle with yum yum sauce if desired. Serve warm, and ENJOY!
Notes
Substitutions:
Ham - I like thick sliced, but this recipe is so forgiving you can even use thinly sliced deli meat if it is what you have on hand.
Mixed Vegetables - I use frozen, but feel free to use fresh veggies and play around with whatever vegetable combination you prefer. It’s very customizable!
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Freeze: Making this ham and egg fried rice recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
Prepare the ham fried rice completely as directed.
Let the rice cool.
Package it in a freezer bag or other freezer friendly container.
Freeze.
Once ready to make, thaw overnight in the refrigerator.
Heat a skillet over medium high heat and cook rice with 1 tbsp of water for about 5-10 minutes stirring every 1-2 minutes, until tender and heated throughout. Time will vary based on how hot the pan is and how thawed the rice is.
How to Reheat: This can be reheated in the microwave in 30 second increments. Heat 30 seconds, mix, heat again if necessary.