Ham Fried Rice Recipe (2024)

FAQs

What gives Chinese fried rice its taste? ›

Signature flavor

There are many ways to do this, like using olive oil, canola oil or even butter to fry your rice for a great base. To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish.

Butter Makes Your Fried Rice Taste Richer But Also Increases Fat Content. Since cooking with butter infuses food with a richer flavor and texture in general, you might find that frying leftover rice in oil leaves it bland in comparison.

Aside from using a fragrant rice choice, there are many ways to add incredible flavor to your dish, and that's where aromatics come into play. Cooking oil is a great place to infuse flavor with spices, ginger, red pepper flakes, onions or garlic like in this Garlicy Vegetable Fried Rice recipe.

Definitely! Leftover cooked ham slices can be a great option for frying. The already cooked ham will just require minimal cooking time to crisp up the edges and warm through. Frying leftover ham slices can be a quick and delicious way to repurpose them into a new meal.

Depending on how the ham was cured, it will most probably be necessary to soak the ham for 24 hours before baking it. This step isn't necessary when boiling a ham as the boiling process automatically removes any excess salt, but it is a foolish errand to bake a salt cured ham without soaking..

A fully cooked ham can be kept in a fridge, eaten cold over several days, (ham slices in a salad, ham sandwiches, etc). I have also fried ham slices as part of a typical British fry-up!

The usage of rice

But in Chinese rice, it is suggested to use leftover cooked rice to avoid the rice from being sticky. In Fried Rice, most quick-service restaurants (QSRs) use long-grain white rice like Basmati, whereas Jasmine Rice is used in Chinese Rice.

Fried rice is not a nutritionally balanced meal on its own, and you should enjoy it in moderation as part of a varied and balanced diet. Adding a variety of vegetables, lean protein sources, and whole grains can help to improve the nutritional value of fried rice.

The fine, long grains of jasmine rice with its delicate flavour are perfect for fried rice. Precook the rice at least 30 minutes, but preferably one day, before making fried rice and keep it uncovered in the fridge.

Do you pre cook rice for fried rice? ›

A typical recipe for cooking long-grain white rice uses a 1-to-1.5 ratio, which means you would add 1 cup of rice to 1 1/2 cups of water. You'll frequently find fried rice recipes calling for cold cooked, previously chilled, or leftover cooked rice.

Just an aside, but when you're making fried rice you really need to put a step in the middle - 1) cook the rice (don't boil it, really - it should steep, covered, in near-boiling water), 2) Put the rice in the fridge overnight, 3) Fry the rice. If you fry freshly cooked rice you end up with a mess.

Rice: Use any long grain or medium grain thin rice. Any rice labelled as long grain, basmati or jasmine work well to make fried rice. Avoid using short fat grains as they have more starch content and likely to turn sticky after cooking. Sona masuri rice also works well.

When it comes to taste, Chinese cuisine incorporates sweet, sour, spicy, salty, and bitter elements. Many ingredients help to achieve this. For instance, vinegar can add to the dish's sourness, while soy sauce can be used to add a hint of sweetness and more saltiness.

A blend of cinnamon, cloves, Sichuan peppercorns, fennel and star anise, these five spices give the sour, bitter, pungent, sweet and salty flavors found in Chinese cooking. This spice works extremely well with meats and in marinades.

Cue the symphony of soy sauce, fish sauce, and sesame oil for the ultimate umami crescendo. Garnish with green onion greens and sesame seeds for a crunchy finale.

Ginger, garlic, and chili form a flavorful base for many Asian dishes and are absolutely essential in Chinese cuisine. Most stir-fries and other dishes start with garlic and ginger — some will also use chili, though that depends on the level of spice and is usually added later.