One of the joys of cooking is discovering how ingredients from different culinary traditions can come together so effortlessly. This Jamón Serrano fried rice combines the savoury richness of Spain’s iconic dry-cured ham with the speed and versatility of an Asian-style stir-fry.

As Australia’s Hambassador for Consorcio Jamón Serrano, I’m always looking for new ways to showcase this remarkable ingredient beyond traditional tapas. Here, delicate slices of Jamón Serrano bring depth and umami to fragrant fried rice, proving that a handful of quality ingredients can transform yesterday’s leftovers into today’s standout meal.

Best of all, it’s on the table in under 30 minutes, making it ideal for busy weeknights or a quick lunch.

Why you’ll love this recipe

• Ready in under 30 minutes
• Great use for leftover rice
• High in protein
• One-pan meal
• Family friendly
• Full of umami flavour
• Perfect for meal prep

Therapeutic notes

Jamón Serrano

Traditionally dry-cured, Jamón Serrano develops an intensely savoury flavour that adds depth without needing large quantities. Its natural umami enhances simple ingredients beautifully.

Rice

Day-old cooked rice is ideal for fried rice because the grains remain separate, creating the characteristic light, fluffy texture.

Garlic and onion

These aromatics provide the flavour foundation while contributing natural prebiotic fibres.

Peas and bean sprouts

Adding colourful vegetables boosts fibre, texture and freshness while balancing the richness of the ham.

Jamón Serrano fried rice

Recipe by Samantha Gowing

• Total Time0 hours
• YieldServes 4

A quick Jamón Serrano fried rice with vegetables, Chinese five spice and fragrant aromatics. Perfect for an easy weeknight meal.

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Ingredients

Units USM Scale 1/2x1x2x3x

1 tablespoon macadamia oil 1 clove garlic, roughly chopped 1/2 small onion, minced 4–6 slices Jamón Serrano, torn 2 cups cooked long-grain white rice (best when cooked the day before) 1 teaspoon Chinese five spice 1/4 cup peas 1/4 cup corn kernels 1 cup bean shoots 1 spring onions, finely sliced diagonally Dash of Shao Xing (Chinese rice wine) or dry sherry 1 tablespoon tamari or soy sauce

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Instructions

1. Heat macadamia oil in a wok over a medium-high heat. Add garlic and onion and sauté until translucent, about 1 minute.
2. Add Jamón Serrano and sauté for about 1 minute. Add cooked rice and the Chinese five spice and continue to stir fry, breaking the rice up with spoon so each grain of rice is separated and absorbs more flavour.
3. Add peas to wok and cook through. Add bean shoots, spring onions, and then add a dash of Shao Xing or dry sherry. Stir fry to warm through, then add tamari or soy sauce, tossing well to heat through and then serve immediately on a platter or in individual bowls.

Notes

• Use cold, day-old rice for the best texture.
• Have all your ingredients prepared before heating the wok—fried rice cooks quickly.
• Cook over high heat to achieve the characteristic smoky flavour.
• Tear the Jamón Serrano rather than chopping it for a more rustic finish.
• Add the tamari at the very end so it coats every grain of rice evenly.

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• Prep Time: 20 minutes
• Cook Time: 10-15 mins
• Category: Jamón Serrano
• Method: Stir fry
• Cuisine: Modern Australian