Potato & Ham Fried Rice

This is a sponsored conversation written by me on behalf of The Little Potato Company. The opinions and text are all mine.

Easy and filling

The other day I was craving some fried rice. I mean – seriously craving! I had pretty much all the ingredients. I had picked up some chopped ham for a pasta salad I had planned to make later in the week but decided I would use it in this instead since I didn’t really have any other meat on hand. Then I looked over at a bag of Little Potatoes I had picked up over the weekend and thought “Hmm, that might be good in fried rice. Why not?” It would make it super filling and add nutrition. One of the surprising things a lot of people learn about Little Potato creamer potatoes is they are packed full of vitamins and minerals like potassium, iron, finer and even vitamin C!

This turned out to be the best surprise recipe of the year! Y’all, it was so, so good. I am so not meaning to toot my horn here but I am really pleased with how well this turned out. It is a whole meal in one! And even the leftovers reheated amazingly well!

Also, as a side note: I know a lot of people are cooking with cauliflower these days. I am not familiar with substituting it in recipes like this but I’m sure it would totally work. Also, brown rice will work as well! Just don’t forget those Little Potatoes!

Ingredients:
1 medium onion, diced
2 cups diced Baby Boomer Little Potatoes
2 tbsp olive oil
salt, to taste
1/4 tsp white pepper
1 (8 oz.) package diced ham (1 cup)
2 Egglands best, eggs beaten
3 cups cooked rice
1 cup frozen peas and carrots
2-3 tbsp lite soy sauce
4 green onions, sliced

Directions:

Dice onion and cut up Little Potatoes into bite-sized pieces.

Heat oil in a large nonstick skillet over medium-high heat. Add in diced onion and Little Potatoes. Season with salt and white pepper.
Cook and stir until onions are soft and translucent and potatoes are tender and golden brown. Then stir in diced ham

Cook until ham begins to brown and get a little crispy. Remove mixture from pan. Over medium heat, add in beaten eggs to skillet. Scramble eggs and season with a little salt and pepper.

Once eggs are cooked, stir in cooked rice. Then add soy sauce. Note: I like using light soy sauce because it has a lower sodium level. So I can add in additional sauce without worrying it will become too salty. Add in additional soy sauce depending on your tastes.

Then, stir in frozen peas and carrots. Stir, then add back in potato mixture. Turn temperature down to medium-low. Stir again and cover to allow peas and carrots to get tender.

Add sliced green onions on top just before serving.

Enjoy!

Want more potato and ham recipes? Give these a try! Just click on the photos below to take you to the recipe.

5 from 1 vote

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Potato and Ham Fried Rice

Course Main Course, Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8

Calories 172 kcal

Author Brandie @ The Country Cook

Ingredients

• 2 cups diced Baby Boomer Little Potatoes
• 1 medium onion diced
• 2 tbsp olive oil
• salt to taste
• 1/4 tsp white pepper
• 1 (8 oz.) package diced ham (1 cup)
• 2 Egglands Best eggs beaten
• 3 cups cooked rice
• 1 cup frozen peas and carrots
• 2-3 tbsp lite soy sauce
• 4 green onions sliced

Instructions

1. Cut up Little Potatoes into bite-sized pieces and dice onion.
2. Heat oil in a large nonstick skillet over medium-high heat. Add in diced onion and Little Potatoes. Season with salt and white pepper.
3. Cook and stir until onions are soft and translucent and potatoes are tender and golden brown. Then stir in diced ham
4. Cook until ham begins to brown and get a little crispy. Remove mixture from pan. Over medium heat, add in beaten eggs to skillet. Scramble eggs and season with a little salt and pepper.
5. Once eggs are cooked, stir in cooked rice. Then add soy sauce. Note: I like using light soy sauce because it has a lower sodium level. So I can add in additional sauce without worrying it will become too salty. Add in additional soy sauce depending on your tastes.
6. Then, stir in frozen peas and carrots. Stir, then add back in potato mixture. Turn temperature down to medium-low. Stir again and cover to allow peas and carrots to get tender.
7. Add sliced green onions on top just before serving.

Nutrition Facts

Potato and Ham Fried Rice

Amount Per Serving

Calories 172 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 0g 0%

Cholesterol 40mg 13%

Sodium 286mg 12%

Potassium 273mg 8%

Total Carbohydrates 27g 9%

Dietary Fiber 2g 8%

Sugars 1g

Protein 5g 10%

Vitamin A 35.6%

Vitamin C 13.9%

Calcium 2.9%

Iron 5.7%

* Percent Daily Values are based on a 2000 calorie diet.

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