Go Back Email Link
Easy American fried rice with cooked rice, eggs, ham, and mixed vegetables, ready to serve
Isaac blogger

American Fried Rice

A quick, comforting American-style fried rice made with cooked rice, vegetables, eggs, and ham, finished with simple pantry sauces. Ideal for busy weeknights, leftovers, and easy meal prep.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: dinner
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 small onion, finely diced
  • 1 cup frozen carrot, pea, and corn mix, thawed
  • 1 garlic clove, minced
  • 2 tablespoons raisins (optional)
  • 3 cups cooked rice, preferably cold or day-old
  • 4 tablespoons ketchup
  • 2 tablespoons low-sodium soy sauce
  • ¾ teaspoon black pepper
  • 4 eggs, fully cooked (scrambled or cooked until set)
  • 4 slices ham, fully cooked and lightly crisped

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Heat the vegetable oil in a large skillet over medium heat.
  4. Add the diced onion and cook about 5–7 minutes, stirring occasionally, until softened and lightly translucent.
  5. Stir in the garlic and cook briefly until fragrant.
  6. Add the vegetables and raisins (if using) and cook until warmed through.
  7. Add the cooked rice, breaking up any clumps gently.
  8. Stir in the ketchup, soy sauce, and black pepper until evenly combined.
  9. Spread the rice into an even layer and spread the rice into an even layer and cook about 3–5 minutes undisturbed, until the rice begins to lightly crisp.
  10. Top with the prepared cooked eggs and ham. Serve warm.

Notes

  • Use fully cooked and cooled rice for best texture and food safety.
  • Ensure eggs are fully cooked and set before adding to the rice.
  • Use fully cooked ham and heat until warmed through.
  • If adding protein, make sure it is fully cooked before mixing into the rice.
  • Cook over medium heat to prevent burning sauces before the rice crisps.
  • Refrigerate leftovers within 2 hours and store in an airtight container up to 3 days.
  • Freeze without eggs for best texture, up to 1 month.
  • Reheat gently in a skillet or microwave until hot throughout before serving.