Cauliflower Fried “Rice” with Leftover Ham

Cauliflower Fried “Rice” with Leftover Ham is an easy, flavorful way to turn holiday leftovers into a lighter weeknight meal. By replacing traditional rice with riced cauliflower, this version cuts carbs and calories while still delivering the savory, satisfying flavors of classic fried rice. It’s perfect for using up leftover ham from a baked or glazed ham and comes together in about 30 minutes.

This low-carb mock fried rice is made with riced cauliflower, eggs, scallions and diced ham for protein. You can make the cauliflower “rice” in a food processor, or buy pre-riced cauliflower from the supermarket for convenience. If you don’t have leftover ham, a ham steak or diced smoked pork will work equally well. Season simply with sesame oil and soy sauce to keep the dish bright and savory.

Why this recipe works

Riced cauliflower mimics the texture of rice without the starchy carbs, and it crisps nicely when sautéed over high heat. Eggs add richness and structure, while scallions and garlic bring fresh aromatics. The diced ham provides salty, savory bites throughout the dish. The whole recipe is simple: prepare the cauliflower, brown the ham, scramble the eggs, sauté the vegetables, then combine and season. It’s flexible and forgiving — swap in different vegetables, add more protein, or adjust the soy sauce to taste.

Ingredients

• 10 ounces leftover ham, diced
• 1 medium head cauliflower (about 24 ounces), riced
• 1 tablespoon sesame oil
• 2 large eggs, beaten
• Cooking spray or 1 teaspoon oil for the pan
• 1/2 small onion, finely diced
• 1/2 cup frozen peas and carrots
• 2 garlic cloves, minced
• 5 scallions (whites and greens separated), sliced on the diagonal
• 3 tablespoons soy sauce, more to taste (use tamari for gluten-free)

Instructions

1. Prepare the cauliflower rice: remove the core and break the cauliflower into florets. In batches place about a quarter of the florets into a food processor and pulse until pieces resemble rice or couscous. Take care not to over-process to avoid a mushy texture. Set the riced cauliflower aside.
2. Heat a large sauté pan or nonstick wok over medium heat and coat with cooking spray or a touch of oil. Add the diced ham and cook until edges are slightly browned and crisp, about 3–4 minutes. Transfer the ham to a plate and set aside.
3. Spray the pan again or add a small drizzle of oil and pour in the beaten eggs. Stir and cook until just set, breaking into bite-sized pieces. Transfer the cooked eggs to the plate with the ham.
4. Add the sesame oil to the hot pan and sauté the diced onion, the white parts of the scallions, the peas and carrots, and the garlic for about 3–4 minutes, until the vegetables are softened and fragrant. Increase the heat to high to help the cauliflower get a slightly crisp exterior.
5. Add the riced cauliflower to the pan, stirring and cooking for about 5–6 minutes. Keep the cauliflower moving so it browns lightly and becomes tender but still has some texture. Return the ham and eggs to the pan, pour in the soy sauce, and cook for another minute to combine flavors. Remove from heat and fold in the scallion greens. Adjust soy sauce to taste and serve hot.

Tips and Variations

• To save time, use pre-riced cauliflower from the produce section or the frozen aisle. If using frozen riced cauliflower, thaw and pat dry to avoid excess moisture.
• Add other vegetables like bell peppers, mushrooms, or snap peas for more color and nutrition.
• For a spicier version, add a splash of sriracha or a pinch of red pepper flakes when you add the soy sauce.
• Substitute chicken, turkey, or cooked shrimp if you don’t have ham on hand.

Yield & Nutrition

Total time: about 30 minutes. Yield: 4 servings. Serving size: approximately 1 1/2 cups. Per serving (approx.): Calories 243; Protein 20.5 g; Carbohydrates 21 g; Fat 12 g; Fiber 5.5 g; Sodium 1212 mg. These values are estimates and may vary depending on specific ingredients and portion sizes.

More ideas for leftover ham

If you have extra ham, try adding it to an egg and cheese breakfast bake, a hearty bean and ham soup, or a split pea soup. Riced cauliflower makes an excellent base for many dishes and adapts well to different cuisines—try it with cilantro and lime, in a biryani-style skillet, or shaped into arancini-style bites.

Final note

This cauliflower fried “rice” is a simple, satisfying way to reuse leftover ham while enjoying a lower-carb meal that stays true to the flavors of traditional fried rice. Adjust the seasonings and add-ins to suit your taste and pantry — it’s a great recipe for busy nights and for making the most of leftovers.