This recipe is perfect for using up any sort of leftover meat (or tofu!). Really, even the vegetables could be switched up or added to depending on what you have available. The only things you absolutely need on hand are Sriracha, soy sauce, eggs, garlic and rice. Pantry staples. Otherwise, any meat and vegetables (frozen is great here) can be used. Everything on the plate below can be switched up depending on what you have on hand.
In our house there was a lot of leftover Easter ham (still is in the freezer!) so every year when I have more ham than I know what to do with this fried rice comes into play. This recipe is based on a recipe from The Sriracha Cookbook posted on Serious Eats, Sriracha and SPAM Fried Rice. While the canned pork product generally gives me the heebie jeebies (unless it’s SPAM masubi) it’s easy to use another protein in its place. I also had some yellow rice I had saved in the freezer– it’s yellow from Goya seasoning, regular white or brown rice is fine– and simply used some leftover onion and frozen peas as my vegetables. Corn, carrots, even green beans or broccoli would also be welcome additions. The only thing that’s not easily identifiable above would be the sesame oil on the far right but even that could be replaced with coconut oil, canola oil or another oil with a high smoking point.
Add the oil to the wok on high until it’s shimmering then throw in the protein and vegetables to get them a little brown. If your vegetables release liquid, just wait until it’s boiled off and cook, stirring constantly, until you get some charred spots.
Once the char is going on, add the rice and mix it in letting it get some char. Then smoosh everything to the sides of the pan forming a little “well” in the center, add the eggs and garlic to the little “well” and stir vigorously to scramble the egg. Once the eggs are mostly cooked you stir the rice into the eggs and add the Sriracha/soy sauce mixture and stir.
That’s it, done. All your prep work is done before cooking and it’s only a matter of throwing everything in and stirring until it’s done. You can garnish with a little extra Sriracha and green onions if you have them on hand (which if you keep them on your windowsill you should!)
Using less than 10 ingredients, and all of which are pantry staples or leftovers, you can have a very quick meal that’s better than takeout! Can you picture this with shrimp and asparagus instead? What about chicken and broccoli? I might have to try some other combinations so I don’t have to wait for ham next year to make this again!
Sriracha and Ham Fried Rice (Adapted from here)
1/8 – 1/4 cup Sriracha (depending on your heat tolerance)
1/8 cup soy sauce
3 tablespoons toasted sesame oil (or another high smoking point oil like peanut oil, coconut oil, etc.)
1 1/2 cup ham
1/2 onion, diced
1 cup frozen peas
3 – 4 cups cooked rice, cooled (preferably day-old)
1 clove garlic, minced
Sliced green onions, green part only, for garnish
- In small bowl, stir together Sriracha and soy sauce. Set aside. Make sure all ingredients are prepared before moving on (mise en place!).
- Heat a wok (or nonstick or cast iron skillet) over high heat with 2 tablespoons of oil is shimmering. Add the vegetables and protein and stir occasionally until charring begins. This could be 3-5 minutes if your vegetables are not wet, otherwise, wait until the water boils off and then charring should begin.
- When the vegetables and protein have some browning/charring add the rice and stir to coat rice in oil and combine ingredients. Continue stirring to get char on all ingredients, no more than 3 minutes.
- Once all ingredients have a bit of char, move everything to the sides of the pan to make a “well” then add the last tablespoon of oil and heat for about 15 seconds. Add the eggs and garlic, stirring vigorously. Cook the eggs until cooked through then combine with the rice mixture.
- Add the Sriracha and soy sauce mixture and stir to combine while heating for another 30 seconds or so.
- Serve and garnish as desired. Enjoy!