Main ingredients 🥩
canned hamgreen onionminced garlic
Solo Cooking God Garlic Ham Fried Rice
A super simple fried rice that maximizes flavor by using a generous amount of aged minced garlic and mashed canned ham, creating a rich, savory dish with deep aroma and taste.
🙋 Recommended for
- ⭐ Those who want to quickly use up old minced garlic stored in the fridge
- ⭐ People looking to make a quick one-bowl meal while minimizing knife and cutting board use
- ⭐ Fans of the rich, nutty aroma of garlic paired with the savory saltiness of ham
Ingredients needed 🛒1 servings
- canned ham 1 can
- green onion (white part) 1 stalk
- minced garlic 2~3 tablespoons
- sugar 0.5 tablespoon
- soy sauce 1 tablespoon
- rice 1 bowl
- sesame oil 1 tablespoon
- toasted sesame seeds a little
- parsley powder a little
Recipe 🍳
- Place the canned ham into a plastic bag and mash it with your hands until well crushed.
- Heat cooking oil generously in a frying pan, then add the white part of the chopped green onion.
- Add the mashed ham and minced garlic—use 2 to 3 tablespoons depending on preference.
- Stir continuously over medium-low heat to prevent the minced garlic from burning, cooking until golden brown.
- Once evenly mixed, add sugar 0.5 tablespoon and soy sauce 1 tablespoon, stirring again to let the seasoning blend in.
- Add 1 bowl of rice, reduce heat or keep it on low, and stir thoroughly to break up clumps and mix evenly.
- Taste and adjust seasoning as needed; add more rice if too salty. Drizzle with sesame oil and sprinkle toasted sesame seeds for richness.
- Transfer to a serving bowl, arrange neatly, and generously sprinkle parsley powder to finish.
- Mash the ham in a bag and chop the green onion finely.
- Heat oil in a pan, then sauté the green onion, ham, and minced garlic until golden without burning.
- Season with sugar and soy sauce, then add rice and stir well to complete the dish.
Cooking tips 💡
- Minced garlic burns easily on high heat, so always stir continuously over medium-low heat.
- Canned ham is already seasoned, so taste before adding salt—add more rice if the dish is too salty.
- Use only the white part of the green onion for a deeper, richer aroma that infuses better into the oil.
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