Fantastic Fried Rice

This fried rice is full of chicken, ham, shrimp, and vegetables and will remind you of what you get served in good Chinese restaurants. This homemade fried rice is an excellent way to pass leftover ham and chicken. Change the ingredients, depending on the leftovers you have.

Servings: 8 

Preparation Time: 10min

Cooking time: 30min

Ready in: 40min 


  • 1 ½ cup uncooked white rice
  • 3 tablespoons sesame oil
  • 1 small onion, chopped
  • 1 chopped clove of garlic
  • 1 cup small shrimp, peeled and deveined
  • 1/2 cup cubed cooked ham
  • 1 cup cooked chicken breasts, cubed
  • 2 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 1 green bell pepper, chopped
  • 1/2 cup green peas
  • 1 egg, beaten
  • 1/4 cup soy sauce

Steps of preparation

  1. Cook the rice according to the instructions on the package. While the rice is cooking, heat a large saucepan over medium-high heat. Add the sesame oil to the pan and brown the onion, then add the garlic. When the garlic begins to brown, add the shrimp, ham, and chicken. Cook, stirring until the shrimp turn pink.
  2. Reduce heat to medium and add celery, carrots, bell pepper, and peas. Fry until vegetables are tender-crisp. Add beaten egg and cook; keep stirring until egg is scrambled and cooked.
  3. When the rice is cooked, add it to the pan and pour in the soy sauce. Adjust seasoning to taste and serve.

If you liked this Fantastic Fried Rice recipe, I recommend you visit Dinner category for similar recipes.

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  1. Prudence Nhlabathi

    Plz send me more recipe to my email

  2. Rebecca Hively

    Would like to get recipes via email. Thank you!

  3. Cynthia HALL

    Great recipes

  4. Catherine Wells

    Great recipes ?

  5. Jude Mariah Marney

    I would love to try some of these recipes!!!

  6. Kathleen Collins

    I would love more Recipes to try


    First time viewing some of the recipes, I will be trying and reviewing more. As a suggestion I would like to see the recipes Nutrition Facts and Calories with the recipes.

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