Fried Rice with Vegetables and Ham (WW Friendly)

white bowl with ham veggie fried rice with chopsticks along rim

4.78 from 9 votes

Fried Rice with Vegetables and Ham (WW Friendly)

This fried rice with vegetables and ham is a delicious tasty way to use up leftover long grain rice, turning it into a tasty side dish or light lunch or dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish, Side Dish

Cuisine: Chinese

Keyword: ham fried rice, healthy fried rice, veggie fried rice

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1 cup fresh or frozen peas
4 teaspoons peanut oil or other neutral oil like grapeseed or canola
1 medium onion, roughly chopped
1 carrot, roughly chopped
1 red bell pepper, cored, seeded and roughly chopped
8 ounces diced cooked lean ham
1 tablespoon minced garlic, or to taste (I used jarred)
1 tablespoon minced fresh ginger, or to taste (I used jarred)
3 cups cooked long-grain rice (preferably basmati and preferably chilled)
2 eggs, lightly beaten
1/4 cup rice wine, sherry, dry white wine, stock or water (I used sake)
2 tablespoons soy sauce
2 teaspoons dark sesame oil (optional)
Salt and freshly ground black pepper to taste
1/4 cup chopped scallion (optional)

Instructions

If the peas are frozen, soak them in cold water to defrost them while you begin cooking.
Put 2 teaspoons of the oil in a large skillet set over high hear. When hot, add the onion, carrot and bell pepper and cook, stirring occasionally, until they soften and begin to brown, 5 to 10 minutes. Lower the heat if the mixture begins to scorch. Transfer the vegetables to a bowl and toss in the ham.
Put the remaining 2 teaspoons oil in the skillet and then the garlic and ginger. Stir once or twice and after about 20 seconds, begin to add the rice a little at a time, breaking up any clumps with your fingers and stirring well to combine everything. Add the peas and cook for 1 - 2 minutes, stirring often.
Make a well in the center and more the lightly beaten eggs into it. Scramble them a little, then when they are almost done, incorporate them into the rice.
Add the vegetables back into the pan and stir to combine well. Add the rice wine and cook, stirring continuously, for about a minute. Add the soy sauce and sesam oil (if using). Taste and add the salt and pepper if necessary.
Turn off the heat and stir in the scallions.
Serve immediately while hot.

Notes

Serving size: 1 cup

WW Points: 6

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8 PointsPlus (Old plan)

Variations:

Vegetarian: Skip the ham. Substitute tofu or veggie crumbles if you like.
Different Grains: This would work with any kind of leftover rice or grain.
Different Vegetables: Mix and match whatever veggies you like best.
Different Meats: Use any kind of leftover cooked meat, fish or poultry.
Spicy: Add red pepper flakes, chili pepper or hot sauce to taste.

Nutrition