Simply the Best Jamon Fried Rice you'll ever have...
How to cook the best Jamon fried rice... Ingredients
Simply scrum my was this one. Not being in to the fish and all that as I know you guys know – so I went for this little spin on an Asian style fried rice. Very simple so keep up folks – cook and prep time is like 10 minutes total. This made a big big bowl.
You will need;
- 2 finely chopped shallots;
- 1 stalk of lemon grass finely chopped once you have removed a few of the outer skin layers;
- 1 tablespoon of finely chopped garlic;
- 1 finely chopped chili padi;
- 4 slices of Prosciutto ham, simply cut in to smaller pieces;
- 1 cup of plain steamed white rice;
- Pinch of white pepper and salt;
- 3 tablespoons of soy sauce;
- 2 eggs;
- A handful of crushed salted peanuts; and
- A handful of ripped Thai Basil (or normal basil if you can’t get Thai).
How to cook the best Jamon fried rice... Cooking time
Ready, steady, let’s go… Take your wok, get the heat on and add in some oil.
Fry off the shallot, garlic and lemon grass until the shallots are sweated down a little. Add in the chili padi and simply move around for a short time. Add in the Paosciutto ham and fry that off a little while. I should sort of soften up and maybe even brown a little.
In with the rice, salt & pepper, and soy sauce. Make sure no rice clumping, so you want to chop the lumps up. Also keep mixing this as you want the soy to cover all the rice and get the flavours nicely blended too. When that’s done make a ‘well’ in the middle of the rice and crack your two eggs in. Wait until they are nearly cooked and then mix in to the rice mixture.
Nearly finished.
Off the heat and add in the peanuts and basil and stir through – and serve. My friends I think you’re going to like this one – I certainly did! Spanking!!!
Best Jamon Fried Rice Recipe: Conclusions
And that’s the beauty of jamón fried rice — it takes something humble and turns it into something seriously special with very little effort. The crispy edges of the rice, the richness of the jamón, the garlic, the egg… it all comes together in that perfect salty, savoury, slightly smoky way that keeps you going back for “just one more spoonful.” It’s comfort food with a bit of swagger, balancing simple ingredients with bold flavour, and proof that fried rice doesn’t need loads of extras when the star ingredient is doing the heavy lifting.
What makes this recipe such a winner is how adaptable it is. Serve it as a quick lunch, a late-night indulgence, or alongside seafood, grilled meats, or even a fried egg on top for the full experience. The Spanish influence from the jamón mixed with classic Asian fried rice technique gives it the best of both worlds — rich, hearty flavour with that addictive wok-fried simplicity. One pan, big flavour, minimal fuss… and somehow the plate always empties faster than expected.