Charred Ham & Crispy Garlic Rice with Chili Oil
Ingredients
- 1 poundham steak (bone-in or boneless)
- 1½ cupjasmine rice
- 2½ cupchicken broth
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- 3 tablespoonchili oil
- 1lime
- 3scallions
- 1 pinchsalt and black pepper
Prep
- 01
Mince 6 cloves garlic.
- 02
Slice 3 scallions (white and light green parts separate from dark green).
- 03
Cut 1 lime into wedges.
Method
- 01
Bring chicken broth to a boil in a medium saucepan. Add jasmine rice, stir once, reduce heat to low, cover, and cook for 15 minutes until tender and liquid is absorbed. Fluff with a fork.
- 02
While rice cooks, heat 1 tablespoon chili oil in a large skillet over medium-high heat. Add ham steak and cook 3–4 minutes per side until edges are charred and caramelized. Transfer to a cutting board.
- 03
In the same skillet, add 2 tablespoons chili oil and minced garlic. Toast over medium heat for 1–2 minutes until fragrant and starting to turn golden. Stir in red pepper flakes and cook 30 seconds.
- 04
Add cooked rice to the skillet and toss gently with the garlic oil, breaking up any clumps. Season with salt and black pepper to taste. Squeeze lime juice over top.
- 05
Slice ham steak into strips. Divide rice among bowls, top with ham, and garnish with chopped scallions. Serve hot.
Spice Tips
For more burn, add 1/4 teaspoon cayenne or a small pinch of smoked paprika to the garlic oil. If you want gentler spice, reduce red pepper flakes to 1/4 teaspoon and drizzle less chili oil. Fresh cilantro or Thai basil scattered over the top adds brightness and herbal depth.
Chili oil brings the heat and richness here—use a good-quality version or drizzle with a store-bought brand you love. The charred ham caramelizes beautifully and pairs perfectly with the garlicky rice. Leftovers keep 2 days in the fridge and reheat well.