Smoked Ham Shank Fried Rice
Smoked ham shank brings a rich, smoky flavor to this skillet fried rice, with bite-size pieces tucked among the rice, scrambled eggs, peas, and carrots. Green onions add freshness, while tamari and a finishing drizzle of toasted sesame oil bring everything together.
Inspired by the simple egg-and-vegetable combination of Panda Express–style fried rice, this version adds smoked shank to make it a hearty main dish. It’s a satisfying way to turn cooked rice and leftover meat into something with its own character.
Why You’ll Love This Recipe
Smoky flavor in every forkful: Small pieces of smoked shank distribute throughout the rice, with lightly browned edges adding extra flavor.
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A complete skillet meal: Rice, meat, eggs, and vegetables come together in one filling dish.
A useful way to enjoy leftovers: Chilled rice and already-cooked shank give you a head start on dinner.
Simple finishing touches: Tamari, toasted sesame oil, and green onions complement the smoked meat without requiring a long list of seasonings.
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Smoked Ham Shank Fried Rice
Tender smoked shank meat, fluffy eggs, and colorful peas and carrots turn chilled rice into a hearty meal. Tamari adds savory flavor, while toasted sesame oil and green onions give it a fragrant finish.
Recipe Details
Prep time: 10 minutes
Cook time: About 15 minutes
Total time: About 25 minutes
Servings: 4 to 5 generous main-dish servings
Ingredients
3 cups cooked white rice, chilled and preferably day-old
2 cups fully cooked smoked shank meat, cut into small, approximately ½-inch pieces
2 large eggs, beaten
1 cup frozen peas and carrots blend
2 green onions, thinly sliced, white and green parts separated
3 tablespoons neutral cooking oil, divided, plus a little more only if needed
1 tablespoon tamari, plus more to taste
1 teaspoon toasted sesame oil
¼ teaspoon garlic powder
¼ teaspoon ground white pepper or black pepper
Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.
Instructions
1. Prepare the rice
Gently break apart any large clumps of chilled rice with your fingers or a fork. Have all the remaining ingredients ready before you begin cooking.
2. Brown the smoked shank
Heat 1 tablespoon of the neutral oil in a large skillet or wok over medium-high heat. Add the smoked shank meat and spread it into an even layer.
Cook for 2 to 3 minutes, stirring occasionally, until heated through and lightly browned around the edges. Transfer to a bowl, leaving the remaining fat in the pan.
3. Scramble the eggs
Reduce the heat to medium. If the pan looks dry, add a small amount of the measured oil.
Pour in the beaten eggs and gently scramble for 30 to 60 seconds, until just set and still soft. Transfer to the bowl with the meat.
4. Cook the vegetables
Return the pan to medium-high heat. Add a little of the remaining measured oil, followed by the frozen peas and carrots.
Stir-fry until hot throughout and any released moisture has evaporated, about 3 to 4 minutes or as needed. Add the white parts of the green onions during the last 30 seconds. Transfer the vegetables to the bowl with the meat and eggs.
5. Fry the rice
Remove any burnt bits from the pan, then add the rest of the measured oil. Heat over medium-high until shimmering.
Add the rice and spread it across the pan. Let it cook undisturbed for about 30 seconds, then lift and toss. Continue frying for 3 to 4 minutes, alternating brief pauses with tossing, until the grains are separate, hot, and lightly toasted.
If the pan is crowded, fry the rice in two batches.
6. Combine and season
Return the meat, eggs, and vegetables to the pan. Sprinkle with the garlic powder and white pepper.
Push a little rice aside to expose the hot pan and pour in 1 tablespoon of tamari. Immediately toss everything together. Cook for another 1 to 2 minutes, until thoroughly heated.
Taste and add more tamari, 1 teaspoon at a time, if needed. The smoked shank already contributes salt, so season gradually.
7. Finish and serve
Turn off the heat. Drizzle with the toasted sesame oil, add the green onion tops, and toss to combine. Serve immediately.
Serving Suggestions
Serve the fried rice hot in shallow bowls, with a scattering of sliced green onion tops. With smoked shank, eggs, and vegetables already mixed in, it makes a substantial meal on its own.
For a refreshing contrast, serve a cucumber salad or quick-pickled cucumber cabbage slaw alongside it. Their crisp texture and tangy dressing balance the richness of the meat and rice.
If you enjoy heat, add a little chili crisp or serve your favorite hot sauce at the table so everyone can season their own portion.
How to Store
Refrigerator: Divide leftovers into shallow, airtight containers and refrigerate promptly, within 2 hours of cooking.
Don’t leave the skillet out until completely cool. Keep refrigerated at 40°F or below and use within 3 to 4 days.
If using older leftover rice or meat, plan to eat the finished dish sooner.
Freezer: Freeze promptly in individual portions in freezer-safe containers or bags, pressing out excess air. For best quality, use within 2 months. Thaw overnight in the refrigerator before reheating.
How to Reheat
Stovetop: Heat a small amount of neutral oil in a skillet over medium heat. Add the fried rice and stir occasionally. If the grains seem dry, sprinkle in a little water and cover briefly, then uncover and toss.
Microwave: Place a portion in a microwave-safe bowl, sprinkle with a little water, and cover with a vented microwave-safe lid. Heat in 1-minute intervals, stirring between intervals.
With either method, heat the rice and meat throughout to 165°F. Reheat only the amount you intend to serve.
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Frequently Asked Questions
Can I use regular ham instead of smoked shank?
Yes. Substitute the same amount of diced, fully cooked ham. Smoked shank gives the dish its distinctive flavor and texture, but leftover baked ham works well too.
What kind of rice works best?
Long-grain white rice or jasmine rice works well because the grains can remain distinct when fried. Use rice that has been properly refrigerated and break apart any clumps before adding it to the pan.
Is this fried rice gluten-free?
It can be. Choose tamari specifically labeled gluten-free and check the smoked shank and other packaged ingredients for gluten-containing seasonings or additives.
Do I need a wok?
No. A large, wide skillet works well. Give the rice enough room to contact the hot cooking surface, and fry it in batches if necessary.
Can I use fresh carrots and peas?
Yes. Cut the carrots into small pieces and cook until tender before adding them to the rice. Add the peas toward the end of cooking the carrots, allowing enough time for them to become tender.
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