Arroz Maluco - Brazilian Fried Rice with Ham and Egg

Ingredients

• 60 g (4 tbsp)butter
• 450 g (3 cups)ham, cubed
• 1onion, diced
• 3eggs
• 600 g (3 cups)cooked rice
• 150 g (1 cup)frozen peas
• to tastepotato sticks
• 1 tbspfresh parsley, minced (optional)

Instructions

1. 1

   Brown the ham

   Melt the butter in a medium pan over medium heat. Add the cubed ham and brown it for a few minutes.

2. 2

   Soften the onion

   Add the diced onion and sauté until it is translucent.

3. 3

   Scramble the eggs

   Add the eggs and stir them through the pan to scramble.

4. 4

   Warm the rice

   Stir in the cooked rice and cook until heated through, about 2–3 minutes.

5. 5

   Heat the peas

   Mix in the frozen peas and cook just until heated, about 2–3 minutes, stirring occasionally.

6. 6

   Finish and serve

   Serve topped with potato sticks and minced fresh parsley, if using.

What is arroz maluco?

Arroz maluco, or “crazy rice”, is a Brazilian home-style fried rice dish built around cooked rice and whatever savoury extras are to hand. This version combines ham, egg and peas for a colourful, filling mixture.

The approach makes good use of leftover rice and holiday ham: brown the ham for savoury depth, then fold in the rice and vegetables until everything is hot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 20g protein, 33g carbs, 15g fat.

Most of the carbohydrates come from the rice, with a smaller contribution from the peas and potato sticks. Ham and eggs provide much of the protein, while butter and egg yolks contribute most of the fat; ham also makes sodium vary considerably by brand. Balance a serving with salad or extra vegetables, and add potato sticks to taste.

Choose the rice and ham

Cooked rice: cold, leftover rice is easy to stir through without mashing, but freshly cooked rice works too if it has been cooled enough to handle.

Ham: cubed cooked ham browns quickly in the butter. Since ham can be salty, taste the finished dish before considering any extra seasoning.

Build the pan in stages

Onion first: sauté it until translucent so it softens and gives the butter and ham a savoury base.

Eggs next: add them after the onion and keep stirring so they scramble into small pieces rather than forming a single layer.

Keep the rice fluffy

Rice texture: break up any clumps before adding it, then stir gently to combine it with the ham and egg. Cook for the stated 2–3 minutes, just until warmed through.

Peas last: add them straight from the freezer, as the recipe directs, and cook for another 2–3 minutes. Stop once they are hot so they keep their shape.

Add the crunchy topping

Potato sticks: scatter them over the dish just before serving so they stay crisp rather than softening in the hot rice.

Parsley: the minced fresh herb is optional, but it adds a fresh note to the rich ham and butter.

Serve it your way

Serve arroz maluco as a side with grilled meat or vegetables, or offer a larger bowl as a simple meal. A crisp green salad or sliced tomatoes make a fresh contrast.

For a more complete meal, pair it with extra vegetables. Keep the potato sticks separate until serving if you expect leftovers.

Recipe notes & tips

• Use cold leftover rice if you have it, breaking up clumps before it goes into the pan.
• Cut the ham into similar-sized cubes so they brown evenly.
• Keep the pan over medium heat while browning the ham to avoid scorching the butter.
• Stir continuously as the eggs cook to distribute small curds through the mixture.
• Add the potato sticks only when serving to preserve their crunch.
• Taste before adding any extra salt, as the ham may already be well seasoned.

Variations

• Use leftover roast meat: replace the ham with an equal amount of cooked, cubed meat.
• Add sweetcorn: stir it in with the peas and heat through.
• Make it vegetarian: omit the ham and add extra peas or another cooked vegetable.
• Add spring onions: scatter sliced spring onions over the rice with the parsley.
• Bring the heat: serve with chilli sauce on the side rather than changing the pan method.

Common mistakes to avoid

• Crowding the pan: use a roomy pan so the ingredients can be stirred and heated evenly.
• Adding rice in clumps: loosen it before adding so it warms without leaving cold pockets.
• Overcooking the eggs: stir them just until scrambled, then continue with the rice.
• Cooking the peas too long: stop once they are heated through to avoid a soft texture.
• Adding potato sticks too early: top the rice at the table so they remain crisp.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until steaming hot throughout in a pan or microwave, stirring partway through; add fresh potato sticks after reheating.

Frequently asked questions