Chop Suey Rice with Chicken and Ham

Name: Chop Suey Rice with Chicken and Ham
Prep time: 40 min
Total time: 40 min
Yield: 8 servings
Cuisine: Chinoise
Ingredients: 4 cups cooked rice, cooked the day before and well separated (about 800 g); 200 g chicken breast, cut into small cubes; 150 g cooked ham, diced; 1 cup cooked peas; 1 cup carrots, diced small; 3 eggs; 1 tbsp soy sauce; 1 tsp monosodium glutamate (optional); 1/2 cup spring onions, finely chopped; Neutral oil, for frying; Salt

By Marie Lefebvre · Updated October 14, 2026

This is my everyday chop suey rice: a generous stir-fry where chicken, ham, peas and shredded omelette come together in a very hot wok. It's the perfect way to clear out the fridge while feeding eight people. Simple, quick and endlessly comforting.

Prep⏱️ 40 min

Servings👥 8 servings

Difficulty📊 Easy

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🛒 Ingredients

8 servings

4 cups cooked rice, cooked the day before and well separated (about 800 g)
200 g chicken breast, cut into small cubes
150 g cooked ham, diced
1 cup cooked peas
1 cup carrots, diced small
3 eggs
1 tbsp soy sauce
1 tsp monosodium glutamate (optional)
1/2 cup spring onions, finely chopped
Neutral oil, for frying
Salt

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Directions

1
Heat a splash of oil in a wok or large frying pan, then fry the diced chicken and ham until nicely golden.
2
Add the carrots and peas, then stir constantly over high heat to sear the vegetables without letting them go soft.
3
Set the mixture aside on a plate and add a little more oil to the pan.
4
Lightly beat the eggs with the monosodium glutamate, then pour them into the hot pan to make a thin omelette.
5
Cook the omelette for 1 to 2 minutes, flip it, then slice it into thin strips.
6
Tip the cooked rice into the wok, then add the chicken, ham and vegetable mixture along with the omelette strips.
7
Drizzle with soy sauce, season lightly with salt and finish with the chopped spring onions.
8
Stir briskly over high heat for 2 to 3 minutes, until everything is piping hot and evenly mixed.
9
Serve straight away, with extra soy sauce on the side for those who like it bolder.

💡 Chef's Tip

The secret to a great chop suey is rice cooked the day before: well chilled, it won't stick to the wok and stays beautifully separate. Always work over very high heat and never overload the pan — cooking in two batches beats letting the vegetables steam. The glutamate is optional, but a single pinch really does make a difference here.