Christmas Fried Rice
Christmas Fried Rice has become one of my favorite easy holiday dishes. It’s simple, quick, and such a fun way to use up leftover ham and cold rice. The red and green veggies make it look festive without any extra effort, and the whole thing cooks in one skillet.
What I love most is how customizable it is. You can toss in whatever you have on hand, and it still feels special enough for the season. It’s a cozy, colorful side dish that pairs well with all the holiday flavors.
Stacie’s note
Every year after Christmas, my fridge turns into a mix of half-used ingredients and containers of leftovers, especially ham. On Boxing Day, when no one wants another round of holiday plates, I usually spot those extra ham slices and a bowl of cold rice waiting to be used. Hello, Christmas Fried Rice! It’s easy to make and still feels a little festive.
What I love is how quickly it turns those leftovers into something new. A few veggies, a quick stir in the skillet, and suddenly yesterday’s ham becomes a colorful, cozy meal everyone is happy to dig into. It’s become a little tradition around here: the dish we make once the big celebration quiets down and we’re ready for something simple and satisfying.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Unsalted butter: Gives you control over the seasoning so the dish doesn’t get too salty once the soy sauce goes in.
- Sweet onion: Finely chopping it helps it soften quickly and blend into the rice without overpowering the other flavors.
- Red bell pepper: Dice it small so it cooks quickly and mixes evenly into the rice.
- Green bell pepper: Choose a firm one for the best texture and slice it the same size as the red pepper for even cooking.
- Garlic: Mince it fresh with a garlic press and add it just before the ham so it doesn’t burn.
- Cooked ham: Leftover holiday ham is perfect for this recipe.
- Frozen peas: No need to thaw them first; they’ll warm up quickly in the pan.
- Dried cranberries: Bring a little sweetness and a bright burst of red to every bite.
- Eggs: Scramble them right in the pan to keep cleanup easy.
- Cooked rice: Cold or leftover rice works best and won’t get mushy.
- Soy sauce: Add it a little at a time so you can control the saltiness and keep the rice from getting too dark.
- Sesame oil: Use just a tiny splash at the end since a little goes a long way.
- Ground nutmeg: Just a pinch gives it a warm holiday twist.
- Salt and black pepper: Season to taste since the ham and soy sauce have a lot of salt already.
- Green onions: Sprinkle on top for a fresh finish and a bit of crunch.
How to Make Christmas Fried Rice
- Step One: Melt butter in a large skillet or wok over on the stove over medium heat. Add onion, red pepper, and green pepper, and sauté until softened, about 5 to 7 minutes. Stir in garlic and cook for 30 seconds.
- Step Two: Stir in diced ham, peas, and dried cranberries. Cook until warmed through, about 4 minutes.
- Step Three: Push everything to one side of the pan. Pour eggs into the empty space and scramble until just set. Stir them back into the mixture.
- Step Four: Add rice, breaking up any clumps. Stir-fry over medium-high heat until everything is hot.
- Step Five: Stir in soy sauce, sesame oil, and a pinch of nutmeg. Toss to coat evenly. Taste and adjust with salt and pepper.
- Step Six: Garnish with sliced green onions. Serve warm.
Variations and Substitutions
- Swap the ham: Use leftover turkey, chicken, bacon, or even cooked sausage if that’s what you have on hand.
- Try different veggies: Corn, carrots, celery, mushrooms, or green beans all work well and help clean out the fridge after the holidays.
- Make it vegetarian: Skip the ham and add extra veggies or stir in cubed tofu for protein.
- Change up the flavor: Add a splash of oyster sauce for richness or a bit of chili powder for heat.
- Use whatever rice you have: Jasmine, basmati, brown rice, or even cauliflower rice can be used.
- Boost the holiday vibe: Stir in chopped roasted Brussels sprouts or sprinkle in extra dried cranberries before serving.
- Egg-free version: Leave out the eggs entirely or swap in a handful of shelled edamame for extra color and protein.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water to keep the rice from drying out.
- Freezer: Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge, then warm it up in a skillet for the best texture.
- Make Ahead: This dish reheats well, so you can make it earlier in the day and keep it covered in the fridge. Reheat just before serving.
Recipe Tips and Tricks
- Have all your ingredients prepped before you start since the cooking moves quickly once the rice hits the pan.
- Use cold rice if you can. It fries up better and keeps its texture.
- Push the veggies to the side and scramble the eggs in the same pan to keep cleanup easy.
- Taste before adding extra salt because the ham and soy sauce often provide enough.
- Let the rice sit for a minute or two in the hot pan without stirring to get a little bit of that classic fried rice crisp.
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Christmas Fried Rice
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Ingredients
- 2 tbsp unsalted butter
- ½ cup sweet onion finely chopped
- ½ cup diced red bell pepper
- ½ cup diced green pepper
- 2 cloves garlic minced
- 1 cup diced cooked ham
- 1 cup frozen peas
- ¼ cup dried cranberries
- 2 large eggs lightly beaten
- 3 cups cooked rice use cold rice
- ¼ cup soy sauce
- 1 tsp sesame oil
- ¼ tsp ground nutmeg
- salt and pepper to taste
- 2 green onions sliced, for garnish
Instructions
- Melt butter in a large skillet or wok over medium heat. Add onion, red pepper and green pepper and sauté until softened, about 5 to 7 minutes. Stir in garlic and cook for 30 seconds.
- Stir in diced ham, peas, and dried cranberries. Cook until warmed through, about 4 minutes.
- Push everything to one side of the pan. Pour eggs into the empty space and scramble until just set. Stir them back into the mixture.
- Add rice, breaking up any clumps. Stir-fry over medium-high heat until everything is hot.
- Stir in soy sauce, sesame oil, and a pinch of nutmeg. Toss to coat evenly. Taste and adjust with salt and pepper.
- Garnish with sliced green onions. Serve warm.
Notes
- Make it extra red + green: Garnish with chopped fresh parsley and extra cranberries before serving.
- Holiday twist: Stir in a handful of diced roasted Brussels sprouts if you have them leftover.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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