Cantonese Fried Rice

20 min | easy | lactose-free

Close-up of Cantonese fried rice piled on a beige plate, with glossy rice grains mixed with diced ham, bright green peas, and soft scrambled egg pieces on a light marble surface.

Recipe by Eunice Published Feb 24, 2026

Prep Time	Cook Time	Total Time
10 min	10 min	20 min

Rate/Review

Introduction

This Cantonese fried rice is salty, slightly sweet, and full of tender ham, peas, and fluffy egg in every bite.

It comes together fast in one pan, making it perfect for busy weeknights, easy meal prep, or a laid-back weekend dinner.

Close-up of Cantonese fried rice piled on a white plate, with fluffy white rice mixed with scrambled egg, green peas, and diced ham on a light marble surface.

How to Make Cantonese Fried Rice

Prep mode (keeps screen awake)

Prep the rice and aromatics

Break up the cold cooked rice with your hands or a fork so there are no hard clumps. Slice the green onions, mince the garlic if needed, and keep everything close to the stove.
Whisk the eggs

Crack the eggs into a small bowl and beat with a pinch of salt until no streaks remain. Set beside the stove so they are ready to cook quickly.

Advertisement
Make a quick seasoning sauce

In a small bowl, stir together the soy sauce, mirin, pinch of sugar, and white pepper. This keeps the seasoning even and prevents over-salting one part of the rice.
Scramble the eggs

Heat a large wok or wide skillet over medium-high heat, then add 1 tablespoon vegetable oil. Pour in the beaten eggs and gently scramble until just set but still soft, then slide them onto a plate.
Stir-fry garlic, ham, and peas

Add another tablespoon of oil to the wok, then add the garlic and cook until fragrant, about 20 seconds. Stir in the diced ham and frozen peas and stir-fry until the peas are bright and ham is warmed.

Advertisement
Fry the rice

Add the remaining tablespoon of oil, then add the cold rice and spread it out in the pan. Let it sit for a minute to heat and lightly toast, then start stir-frying to mix with the ham and peas.
Season and finish the fried rice

Pour the seasoning sauce evenly around the pan edges and toss the rice until everything looks evenly coated. Return the scrambled eggs, breaking them into bite-size pieces, then add the green onions and taste for salt.
Serve hot

Drizzle the sesame oil over the rice, toss once more, and serve immediately while everything is steaming and fragrant.

Advertisement

Overhead view of Cantonese fried rice in a wok, with fluffy white rice mixed with green peas, diced ham, scrambled egg pieces, and sliced green onions.

Substitutions

Ham -> Leftover roast or rotisserie chicken: Swap the diced ham for the same amount of chopped roast or rotisserie chicken. The chicken adds gentle savory flavor with less salt and fat, while still tasting comforting and familiar.
White rice -> Day-old brown jasmine rice: Use cooked and chilled brown jasmine rice instead of white for a nuttier flavor and slightly chewier bite. It holds up very well to stir-frying and makes the dish feel a bit more hearty and wholesome.
Ham -> Smoked firm tofu cubes: For a fun, more plant-focused version, replace the ham with small cubes of smoked firm tofu. The tofu brings a gentle smokiness and bouncy texture that soaks up the sauce beautifully.

Tips

Use properly dried rice: For best texture, cook the rice at least a few hours ahead and chill it uncovered on a sheet pan. If using same-day rice, spread it on a tray and refrigerate until the grains feel dry on the surface.
Get the pan hot enough: Home stoves are weaker than restaurant burners, so preheat your wok well before adding oil or ingredients. If things stop sizzling loudly, pause and let the pan reheat for a few seconds.
Do not overcrowd the wok: Too much rice at once traps steam and turns everything soft instead of pleasantly chewy. If your pan is small, cook in two batches and combine at the end with the sauce.
Adjust seasoning to your soy sauce: Different soy sauces vary in saltiness, so start with less and add splashes at the end if needed. Always taste a spoonful of rice before serving and tweak soy, salt, or sugar to balance.
Use the right oil: Choose a neutral high-heat oil like vegetable, canola, or peanut oil for clean flavor and good sizzling. Save the sesame oil for the final drizzle, since it burns easily and tastes bitter if overheated.

Nutrition Facts ^*

Energy	404	kcal
Protein	17	g
Total Fat	17	g
Carbohydrates	49	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my fried rice turn out mushy?: Mushy fried rice usually means the rice was too wet or freshly cooked when it hit the pan. Use day-old rice, or dry fresh rice on a tray in the fridge before stir-frying.
Can I use freshly cooked rice for this recipe?: Yes, but cook it with slightly less water than usual so the grains stay firm. Spread the hot rice on a sheet pan and chill until steam stops rising and the surface feels dry.
How can I get that smoky restaurant-style flavor at home?: That smoky taste, called wok hei, comes from very high heat and quick tossing in a carbon steel wok. Use a well-heated wok, smaller batches, and avoid adding too many wet ingredients at once.
Can I make this Cantonese fried rice without eggs?: You can skip the eggs entirely or replace them with small cubes of firm tofu browned in a little oil. Season the tofu with a dash of soy sauce so it still tastes savory and integrated into the rice.