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fried rice with potatoes on plate

Fried rice with potatoes

  • Author: Amélie
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 3 1x
  • Category: Main course
  • Method: Stovetop
  • Cuisine: Fusion


This fried rice with potatoes is full of tasty add-ins; savory ham, sweet peas, scrambled eggs, juicy shrimp, tender mushrooms… But the real stars of the show are the fluffy potatoes with their golden brown crisp exterior. These little nuggets of deliciousness take the fried rice to a whole another level!


  • 300g uncooked jasmine rice (1 ½ cups)
  • 70g frozen peas (½ cup)
  • 200g frozen cooked shrimp (7 oz), peeled & deveined
  • 100g dry-cured ham (3.5 oz),
  • 450g all-purpose potatoes (1 pound), such as Yukon Gold
  • 115g drained canned sliced mushrooms (4 oz)
  • 4 eggs
  • 4 tbsp vegetable oil, divided
  • 2 tsp of fine sea salt, divided
  • ¼ tsp ground black pepper


  1. Cook the rice the day before. Fill a medium saucepan two-thirds full with water. Bring water to a boil over medium-high heat. While the water heats up put the rice in a colander and rinse it under cold running water until the water runs clear. Getting rid of the starch prevents the rice from clumping together. Add the rice to the boiling water, stir a few times and reduce the heat to medium-low. Cook the rice, uncovered, for 11 min. Drain and then set the colander over a mixing bowl and wait until the rice cools down to room temperature. Put the cooled rice into an airtight container and refrigerate overnight. Day-old rice is perfect to make fried rice because it has time to dry up in the fridge. Moisture is the enemy of fried rice as it leads to a mushy end result. Thaw the peas and shrimp overnight in the fridge.

  2. Prep the add-ins. Take the rice out of the fridge and let it sit at room temperature while you prep the other ingredients. Cut the ham into 1cm (½ in) pieces and set aside. Peel the potatoes and wash them under cold running water. Dice them into 5mm (⅕ in) cubes and set aside.  Place the peas, shrimp and drained mushrooms on several layers of paper towels. Pat dry with another piece of paper towel to absorb excess water. It’s important to get rid of as much moisture as possible if you want fried rice with perfectly separate grains that stay firm. Beat the eggs in a small mixing bowl until well combined.

  3. Stir-fry the add-ins.  Heat 1 tbsp of oil in a deep nonstick frying pan (for which you have a lid) over medium-high heat. Add eggs and cook, stirring frequently with a wooden spoon, until almost completely dry, about 2 min. Transfer to a plate. Heat 1 tbsp of oil again and add the ham to the pan. Cook, stirring frequently, until golden brown and crisp, about 4 min. Transfer to a mixing bowl. Heat 1 tbsp of oil and add the potatoes to the pan. Mix the potatoes to cover them in the oil and cover the pan with a lid. Cook the potatoes for 10 min, stirring often. Remove the lid and cook uncovered for 5 min or until the water has evaporated and the potatoes have a crisp golden brown exterior and a soft center. Stir in 1 tsp of salt and transfer to the mixing bowl with ham. Add the peas, shrimp and mushrooms to the now-empty pan and cook until completely warmed through, about 2 min. Transfer to the mixing bowl.

  4. Stir-fry the rice. Heat the remaining 1 tbsp of oil and stir in the rice. Spread it into an even layer using the back of the wooden spoon. Sprinkle the other 1 tsp of salt and the black pepper over it and stir. Heat the rice until completely warmed through, pressing down on it while stirring often to break up clumps. This might take between 2 to 5 min. Add the mix-ins from the bowl to the pan and stir through. Lastly, add the scrambled eggs and use the edge of the spoon while stirring often to break up the eggs into small pieces. Serve.


Any leftover can be kept in an airtight container in the fridge for up to 3 days.

I prefer jasmine rice when it comes to making fried rice. It’s less sticky when cooked so the rice doesn’t really clump together once together. It’s less of a hassle then to separate the grains while stir-frying. It also holds its shape better and stays firm even after having been boiled and stir-fried. You can pick another long grain rice if you can’t find Thai jasmine rice.


  • Serving Size: 1
  • Calories: 885

Keywords: leftover rice recipes, thai rice recipes, ham and shrimp fried rice