Simple Fried Rice

An overhead close up of a bowl of fried rice

Quick and easy Fried rice full of veggies, ham, and eggs


Units Scale
  • 3 TBS Butter
  • 2 Eggs (Scrambled)
  • 2 TBS Onion oil (Can sub in avocado oil)
  • 1/2 cup Ham diced (I used a few slices of lunch meat but a ham steak would work well too)
  • 2 Cloves Garlic (Minced)
  • 1 Large Carrot (Diced)
  • 2 Stalks Celery (Diced)
  • 2 Green onions (Diced)
  • 3 cups Day old rice (Long grain (like basmati) work the best)
  • 4 TBS Chicken stock
  • 3 TBS Coco aminos (Can sub with gluten free soy sauce)


  1. Prep all the ingredients and have them ready to go.
  2. In a non-stick skillet or Wok melt 1 TBS butter over medium heat. Once butter has melted add in the egg's and scramble them. Once eggs are done remove them from the pan and set them aside (do not over cook them).
  3. Add the remaining butter and onion oil to the pan and turn the heat up to med-hi.
  4. When the pan is hot add in the ham and garlic. Allow this to cook for a minute, letting the ham get a tiny bit brown and letting the garlic start to cook. Then add the carrots, celery and green onion. Cook this for a few minutes before moving to the next step. Stir occasionally to allow the veggies to soften but not burn.
  5. Add the day old rice to the pan and pour the chicken stock and coco aminos over the top. Stir to combine and allow to fry up, string occasionally. Once the liquid has been absorbed and the rice is getting golden brown, add the egg in and toss to combine.
  6. Serve while still warm.


While a  large non-stick pan can work in a pinch, it's best to use a Wok  when frying up your fried rice. I recommend this one.

This recipe also calls for Onion oil. If you haven't made it yet (check out the recipe here)  you can substitute it with a neutral flavored oil like Avocado oil.


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Keywords: comfort food, Fried rice, Gluten free