Easy Ham, Broccolini and Cauliflower Rice Bowls
This easy ham, broccolini and cauliflower rice bowl is an everyday meal that comes together in minutes. It is perfect for busy weeknights when you want a good homemade dinner but do not want to spend a long time in the kitchen. Tender vegetables, savoury cubed ham and a flavourful chicken stock sauce are served over warm rice for a simple, satisfying dinner the whole family can enjoy.
Short Description of the Recipe
This easy ham, broccolini and cauliflower rice bowl is a colourful everyday dinner made with cubed ham, tender vegetables and a simple savoury chicken stock sauce. Everything cooks quickly in one large skillet, then gets spooned over warm rice. The broccolini stays bright, the peppers add a little sweetness and the ham makes the meal filling without much preparation.
Why It’s Good
This quick ham and vegetable rice bowl is a good choice when you want a homemade dinner but do not want to spend the whole evening cooking. Since the ham is already cooked, it only needs a few minutes to warm through. That saves time.
The cauliflower and broccolini soak up some of the flavourful sauce while still keeping a little texture. I like to add the bell peppers near the end so they do not become too soft. The finished bowl is savoury, colourful and satisfying, with plenty of vegetables in every serving.
It is also a useful recipe for leftover ham. Simple ingredients. Very little fuss.
When to Serve It
Serve these easy ham and vegetable rice bowls for a busy weeknight dinner, a quick family meal or any evening when you need dinner on the table in about 30 minutes. It is especially handy after a holiday when there is leftover ham in the refrigerator, but it works just as well with packaged cooked ham.
This is the kind of everyday meal that feels warm and complete without taking long to make. It also reheats well for an easy lunch the next day.
How to Make Easy Ham, Broccolini and Cauliflower Rice Bowls
Fresh broccolini and chopped red and yellow bell peppers add plenty of colour, flavour and texture to these easy ham and vegetable rice bowls. Keeping the vegetables prepared and ready before cooking makes this quick weeknight dinner come together smoothly. The broccolini becomes tender while still holding a little bite, and the sweet bell peppers are added later so they stay bright and do not turn mushy.
Ingredient Notes
Cooked ham: Cubed cooked ham makes these easy ham and vegetable rice bowls especially quick. Leftover holiday ham works well, but a thick slice of deli ham or packaged cooked ham is fine too. Since ham can be salty, taste the sauce before adding any extra salt.
Broccolini: Broccolini cooks quickly and has a slightly sweeter, milder flavour than regular broccoli. Trim the dry ends and cut any thick stalks in half lengthwise so everything becomes tender at the same time. I like to leave some longer pieces because they look nice in the finished rice bowl.
Cauliflower: Cut the cauliflower into small, fairly even florets. Larger pieces take longer to soften and can still be quite firm when the other vegetables are ready. The cauliflower absorbs some of the savoury chicken stock sauce, which gives it much more flavour.
Red and yellow bell peppers: The chopped bell peppers add sweetness, crunch and plenty of colour. Add them during the last few minutes of cooking so they stay bright and do not become too soft. Green or orange bell peppers can also be used.
Chicken stock: Chicken stock creates the flavourful base for this quick ham and broccolini dinner. A low-sodium stock is usually best because both the ham and soy sauce already contain salt.
Soy sauce: Soy sauce adds savoury flavour and helps season the vegetables. Regular or reduced-sodium soy sauce will work. I usually start with a little less when using a salty ham, then adjust after tasting.
Honey or brown sugar: A small amount of honey or brown sugar balances the salty soy sauce without making the dish noticeably sweet. Either one works well.
Garlic and ginger: Fresh garlic and ginger give this simple skillet meal much more flavour. Finely mince or grate them so they blend into the sauce instead of leaving large pieces.
Sesame oil: Sesame oil adds a warm, nutty finish. A little goes a long way, so there is no need to use much.
Cornstarch: Cornstarch lightly thickens the chicken stock sauce so it clings to the ham and vegetables. Always mix it with cold water first. Adding dry cornstarch directly to the hot skillet can create lumps.
Rice: White rice, jasmine rice or brown rice can be used as the base for these easy ham, broccolini and cauliflower rice bowls. Warm leftover rice is especially handy on busy nights. Just make sure it is heated through before serving.
Green onions, sesame seeds and cilantro: These garnishes are optional, but they add freshness, colour and a little extra texture. Even just a sprinkle of sliced green onion makes the finished bowl feel more complete.
The broccolini and cauliflower are gently simmered in the savoury chicken stock sauce until they begin to soften but still hold their shape. Add the cubed cooked ham once the vegetables are nearly tender, since it is already fully cooked and only needs a few minutes to warm through. This keeps the ham juicy while allowing it to pick up the flavour of the sauce, making these easy ham, broccolini and cauliflower rice bowls quick, colourful and perfect for a busy weeknight dinner.
The chopped red and yellow bell peppers are added near the end of cooking so they stay bright, slightly crisp and full of fresh flavour. They only need a few minutes to soften and warm through. Adding them later also keeps the peppers from becoming mushy while giving these easy ham, broccolini and cauliflower rice bowls plenty of colour and a touch of natural sweetness.
Tips and Tricks
Cut the cauliflower into smaller florets. Cauliflower usually takes a little longer to cook than broccolini, so smaller pieces help everything become tender at about the same time. I like the vegetables soft enough to eat easily but not falling apart.
Trim thick broccolini stalks. If some stalks are quite thick, slice them in half lengthwise. This helps the stems cook through while the tops stay bright and tender.
Add the cooked ham near the end. The ham is already fully cooked, so it only needs enough time to warm through and absorb some of the savoury sauce. Cooking it too long can make it dry or a little tough.
Save the bell peppers for last. Add the chopped red and yellow bell peppers during the final few minutes. They stay colourful, slightly crisp and much fresher tasting this way. It makes a difference.
Use low-sodium chicken stock when possible. Ham and soy sauce both bring plenty of salt to this easy ham and vegetable rice bowl, so low-sodium stock gives you better control over the final seasoning. Taste before adding any extra salt.
Keep the vegetables slightly crisp. Broccolini and peppers are best when they still have a little bite. Once they become too soft, the finished rice bowl can lose some of its texture.
Mix the cornstarch with cold water first. Stir until completely smooth before adding it to the skillet. Pour it in gradually while stirring, and the chicken stock sauce should thicken without forming lumps.
Have the rice ready before you begin cooking. This quick ham, broccolini and cauliflower rice bowl comes together fast once the skillet is hot. Warm rice waiting on the side makes serving much easier.
Adjust the sauce to taste. Some cooked hams are much saltier than others. Taste the sauce after the ham has warmed through, then add a splash of water or chicken stock if it seems too strong.
Do not overcrowd the skillet. Use a large skillet or wok so the vegetables have room to simmer evenly. A crowded pan can slow the cooking and make the vegetables softer than intended.
Variations
Use leftover turkey or chicken: Replace the cubed ham with cooked turkey or chicken for an easy way to use leftovers. Add the cooked meat near the end, just as you would the ham, so it warms through without drying out.
Try different vegetables: Broccoli, snap peas, green beans, carrots or sliced mushrooms all work well in this easy ham and vegetable rice bowl. Use what you have. Just add firmer vegetables first and quicker-cooking vegetables closer to the end.
Make it with brown rice: Serve the ham, broccolini and cauliflower mixture over brown rice for a slightly nuttier flavour and heartier texture. Quinoa also works well and soaks up the savoury sauce nicely.
Add extra heat: Stir in a pinch of red pepper flakes, a spoonful of chili garlic sauce or a little sriracha for a spicy ham and broccolini rice bowl. Start small. It is easy to add more at the table.
Use a sweeter sauce: Add an extra teaspoon of honey or brown sugar for a slightly sweeter sauce. This works especially well with salty or smoky ham.
Make it lower in carbohydrates: Skip the regular rice and serve the ham and vegetables over cauliflower rice. It keeps the meal lighter while still giving you a good base for the chicken stock sauce.
Add pineapple: A small amount of drained pineapple adds a sweet and savoury flavour that pairs naturally with ham. Stir it in with the bell peppers so it only needs a few minutes to heat.
Change the sauce: For a richer finish, stir in a spoonful of hoisin sauce. For a brighter flavour, add a squeeze of lime juice just before serving. Both are simple changes, but they give this quick ham and vegetable dinner a different feel.
Storage Tips
Refrigerate leftovers promptly: Let the ham, broccolini and cauliflower rice bowls cool slightly, then transfer the ham and vegetable mixture to an airtight container. Refrigerate within two hours and use within 3 to 4 days.
Store the rice separately: For the best texture, keep the cooked rice in a separate container from the ham and vegetables. This prevents the rice from soaking up too much sauce and becoming soft.
Reheat gently: Warm the ham and vegetable mixture in a skillet over medium-low heat or in the microwave until heated through. Add a small splash of chicken stock or water if the sauce has thickened in the refrigerator.
Avoid overcooking during reheating: The ham is already cooked, so it only needs to be warmed. Reheating it for too long can make it dry, while the broccolini and bell peppers may lose their colour and texture.
Freeze with care: The cooked ham and sauce can be frozen for up to 2 months, but the vegetables may become softer after thawing. For the freshest texture, these easy ham and vegetable rice bowls are best enjoyed within a few days.
Pack for lunch: Divide the rice and ham mixture into meal-prep containers for an easy next-day lunch. Keep any cilantro, green onions or sesame seeds separate and add them after reheating.
Easy Ham, Broccolini and Cauliflower Rice Bowls
Equipment
- Large skillet or wok
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Wooden spoon or silicone spatula
- Sharp kitchen knife
- Cutting board
- Measuring cups
- Measuring spoons
- Rice cooker or medium saucepan
- Serving bowls
Ingredients
Ham and Vegetable Rice Bowls
- 1 tablespoon vegetable oil
- 2 cups cooked ham cut into bite-sized cubes
- 2 cups cauliflower florets cut into small pieces
- 1 bunch broccolini trimmed and cut into shorter pieces
- 1 red bell pepper chopped or thinly sliced
- 1 yellow bell pepper chopped or thinly sliced
- 3 green onions thinly sliced
- 4 cups rice cooked and kept warm
- Sesame seeds for optional garnish
- Fresh cilantro for optional garnish
Savoury Chicken Stock Mixture
- 1 cup chicken stock preferably low sodium
- 2 tablespoons soy sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Creamy Sesame-Ginger Sauce
- ⅓ cup mayonnaise
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil
- ½ teaspoon fresh ginger finely grated
- 1 to 2 tablespoons water for thinning
- 1 teaspoon lime juice optional
Instructions
Prepare the creamy sesame-ginger sauce.
- Add the mayonnaise, rice vinegar, soy sauce, honey, sesame oil, ginger and lime juice to a small bowl. Whisk until smooth.
Adjust the sauce consistency.
- Add the water, one tablespoon at a time, until the sauce is thin enough to drizzle. Refrigerate while preparing the rice bowls. The flavour improves a little as it sits.
Prepare the chicken stock mixture.
- Add the chicken stock, soy sauce, honey, sesame oil, garlic and ginger to a bowl. Stir until combined.
Begin cooking the vegetables.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cauliflower and cook for about 2 minutes.
Add the broccolini and stock.
- Add the broccolini and pour in the chicken stock mixture. Cover and simmer for 3 to 4 minutes, or until the cauliflower begins to soften. The vegetables should still hold their shape.
Warm the cooked ham.
- Add the cubed ham and stir gently. Cook for 2 to 3 minutes. The ham is already fully cooked, so it only needs to become hot and pick up some of the savoury flavour.
Add the bell peppers.
- Stir in the red and yellow bell peppers. Cook for another 2 to 3 minutes. Adding them near the end keeps them colourful and slightly crisp instead of soft and mushy.
Thicken the cooking liquid.
- Mix the cornstarch and cold water in a small bowl until smooth. Pour the mixture into the skillet while stirring. Cook for 1 to 2 minutes, or until the liquid lightly thickens and coats the ham and vegetables.
Assemble the rice bowls.
- Divide the warm rice among four bowls. Spoon the ham, broccolini, cauliflower and bell pepper mixture over the rice.
Finish and serve.
- Garnish with green onions, sesame seeds and fresh cilantro. Serve the creamy sesame-ginger sauce in a small bowl on the side or drizzle it over each serving.
Notes
- Use fully cooked ham for this easy ham rice bowl recipe. Add it near the end because it only needs a few minutes to warm through.
- Cut the cauliflower into small, even florets so it cooks at the same rate as the broccolini. Larger pieces may still be firm when the other vegetables are ready.
- Slice thick broccolini stems in half lengthwise. The stems take longer to soften than the tops.
- Add the red and yellow bell peppers during the final few minutes of cooking. This keeps them bright, slightly crisp and full of fresh flavour.
- Low-sodium chicken stock works best in this ham and vegetable rice bowl because the cooked ham and soy sauce already add salt.
- Mix the cornstarch with cold water before adding it to the skillet. Stir it in gradually to create a smooth, lightly thickened sauce.
- Prepare the creamy sesame-ginger sauce before cooking the vegetables. A short rest gives the garlic, ginger and sesame flavours time to blend.
- Add water to the sesame-ginger sauce a little at a time. It should be creamy but thin enough to drizzle over the rice bowl.
- Jasmine rice, white rice or brown rice all work well with this easy ham, broccolini and cauliflower rice bowl. Leftover rice makes the meal even faster.
- Keep the rice warm while preparing the skillet mixture so the entire dinner is ready to serve at the same time.
- Taste the ham and vegetables before adding extra salt. Some hams are much saltier than others.
- Leftover turkey or chicken can replace the ham in this quick weeknight rice bowl recipe. Add either one near the end so the meat stays tender.
- Serve the sesame-ginger sauce on the side when cooking for a family. Everyone can add as much or as little as they like.
- Garnish with sliced green onions, cilantro and sesame seeds just before serving for extra freshness, colour and texture.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.