Yuzu and Ham Fried Rice

Yuzu and Ham Fried Rice

This easy fried rice, loaded with savoury ham steak, colourful veggies and topped with kimchi and an egg gets fresh notes from citrus zest, yuzu-infused ponzu sauce and yuzu hot sauce and is the perfect way to breathe new life into leftover cooked rice.




15 Mins

Cook Time

10 Mins



2 tbsp canola oil

Schneiders Original Ham Steaks (175 g each), diced

2 cups small broccoli florets

2 cups shredded red cabbage

2 baby bok choy, sliced

4 cloves garlic, minced

2 green onions, sliced, white and green parts separated

1 tbsp minced fresh ginger

¼ tsp each salt and white pepper

4 cups cold cooked long-grain rice

1 tbsp sesame oil

2 tbsp ponzu sauce

4 eggs, poached

½ cup thinly sliced kimchi

2 sheets nori, thinly sliced

2 tsp chili oil

2 tsp toasted sesame seeds

½ tsp yuzu-flavoured hot sauce


In nonstick wok or deep skillet, heat oil over medium-high heat. Stir-fry ham, broccoli, cabbage and bok choy until bright and slightly softened, about 3 minutes. Add garlic, white parts of onions, ginger, salt and pepper; stir-fry until fragrant, about 1 minute.

Add rice and sesame oil. Stir-fry until heated through, about 3 minutes. Season with ponzu sauce, stirring until combined.

Spoon into 4 shallow bowls. Top each serving with an egg and ¼ each of the kimchi, nori, chili oil, sesame seeds and hot sauce.

Tip: Ponzu sauce is citrus-flavoured soy sauce, but you can use regular soy sauce in a pinch.

How to poach eggs: Bring 3 inches of water to simmer wide saucepan or deep skillet; add 1 tbsp white vinegar. Slide in eggs; cook until whites are set and yolks are still runny, or desired doneness, about 3 minutes. Remove with slotted spoon, blotting on towel before topping rice.

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