Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Emergency “Dump & Bake” Fried Rice Recipe
To make baked fried rice, simply place raw rice, inventory, soy sauce and some different flavourings in a baking pan, give it a combination then shove it within the oven. Out comes fluffy, seasoned fried rice that’s so good, you could by no means wok-toss fried rice ever once more!
(Effectively, perhaps not. Nothing beats the true deal, in any case. However this emergency model is wonderful for the minimal effort required!)
OK, you’re proper, this isn’t fried rice per se! It’s a baked rice. However I name it a baked fried rice as a result of it’s all the things we love about fried rice, with out the frying! It can prevent on all these nights once you’re scrambling for a fast facet dish that can go together with virtually all the things and please everybody.
In contrast to the traditional method fried rice is cooked, there’s no have to plan forward and prepare dinner rice the day earlier than in order that it has time to dry out in a single day within the fridge. You don’t even want to cut something (hey, frozen veg!).
Simply dump all the things within the pan – raw rice, inventory, frozen pre-chopped greens, uncooked bacon – then whack it within the oven. There’s no have to stir whereas cooking – in actual fact, I forbid it, as a result of it makes the rice mushy!
And for all that effort, you can be rewarded with THIS ↓↓↓ (“this” being a giant pan of fluffy seasoned fried rice that’s suffering from greens and oh wow, even the bacon is sweet and golden!!🙌🏻)
This is a superb recipe to customize and make your individual, with a number of choices for altering up add-ins! Right here’s what I take advantage of on this baked fried rice recipe:
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Rice – Greatest made with lengthy grain white rice as a result of it’s the least sticky. This implies you get that good, crumbly and fluffy fried rice texture with this “dump ‘n bake” cooking technique.
This recipe received’t work as-written for the next: Brown rice, paella or risotto rice, wild rice, quinoa or different speciality rices. I’d want to determine particular liquid/rice ratios and bake instances, which I’ve not performed!
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Inventory/broth – Chicken inventory will give a greater flavour (it’s not chicken-y as such, it has only a extra deeply seasoned flavour), however vegetable inventory works simply tremendous too. Whichever you employ, ensure it’s low sodium in any other case the rice finally ends up a tad saltier than is good.
Don’t have liquid inventory? Use water plus inventory powder. Make up 2 cups in accordance with the inventory powder instructions and use per the recipe.
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Greens – As a result of that is conceived as a recipe for “dinner emergencies”, I’ve used frozen diced greens right here. Recent greens can be utilized, however you’ll want to extend the water by 1/4 cup as a result of the liquid to rice ratio components within the water that comes off the frozen greens (a shocking quantity!).
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Garlic – I can’t ever think about making any kind of fried rice with out garlic. And that features an emergency baked model!
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Bacon (raw) or ham – Identical to we do in wok tossed fried rice! Right here, it’s scattered throughout the floor and it provides flavour into the inventory because it cooks.
There’s no have to prepare dinner the bacon beforehand, it’s going to brown on the finish once we end the rice off uncovered within the oven.
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Soy sauce – I’ve used mild soy sauce right here which provides seasoning with out discolouring the rice an excessive amount of. All function soy sauce will work simply tremendous too.
Darkish soy sauce – It’s far more intense in flavour so use half the amount and be ready on your rice to be a lot browner in color.
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Chinese language cooking wine (Shaoxing wine) – provides umami / depth of flavour which is essential for this technique of cooking that skips the same old “sauté garlic and onion” and many others.
Greatest substitute – Dry sherry, adopted by cooking sake, adopted by mirin (although rice will probably be a contact sweeter).
Non alcoholic choice – Skip the wine and add an additional 1/2 tbsp of soy sauce PLUS add 30g / 2 tbsp of unsalted butter with the sesame (butter compensates for lack of flavour from skipping the cooking wine). It’s not the identical, however equally scrumptious!
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Pepper – For a contact of heat. White pepper is usually used for fried rice as a result of you’ll be able to’t see it. Substitute with black pepper.
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Sesame oil & inexperienced onion – For ending. We add sesame oil on the finish to protect the flavour, and the inexperienced onion is tossed by way of on the finish for successful of freshness and color.
Are you able to see how straightforward it’s??
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Put the raw rice into the baking pan;
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Add all the things else besides the bacon;
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Give it a combination, then scatter the bacon throughout the floor (as a result of we wish it to get some color once we bake it uncovered);
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Cowl with foil and bake 40 minutes at 200°C / 390°F (180°C fan);
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Take away foil and bake for an extra quarter-hour. This offers the bacon some good color;
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Take away from the oven, cowl with foil then let it relaxation for 10 minutes. To complete the dish, add sesame oil and inexperienced onion, fluff with a fork then serve!
Why we relaxation rice – Whenever you take it out of the oven, there ought to be no liquid left within the pan and the rice will probably be cooked by way of although a tiny bit firmer than excellent. You’ll additionally discover that the floor of the rice grains will probably be moist.
After we relaxation the rice for 10 minutes, the grains end cooking by way of utilizing the residual warmth, and the wetness on the rice grains will get absorbed. That is an important step with any rice you prepare dinner, it doesn’t matter what technique you employ – range, absorption, boil and drain, oven, microwave or rice cooker!
Right here’s a pleasant shut up for you so you’ll be able to see how the grains are fluffy and separated, and the way the bacon bits are beautiful and golden.
No mushy, overcooked rice in sight!
Serve to accompany dishes you’ll with fried rice, which as of late is way and past simply Asian meals! Attempt it with the Mushroom Stuffed Chicken I shared a few weeks in the past, or as a facet for a fillet of seasoned pan fried fish.
Pair it with one thing sticky like this Chilli Chicken, Honey Garlic Chicken or a tropical Hawaiian Huli-Huli chicken. For vegetarian choices, skip the bacon and as a substitute, pile over juicy and buttery garlic mushrooms or a medley of marinated grilled greens.
The principles are: there are not any guidelines! This can be a rice facet that can go together with nearly something, Asian or not! – Johnsat x
PS. I simply had a fleeting thought. If you happen to’d like to show this right into a meal, making an attempt stirring by way of a giant handful of child spinach or chopped English spinach when fluffing it up on the finish. By upping the veg on this, it might be nice as a meal!
Ingredients
- 1 1/2 cups long grain white rice , UNCOOKED (Note 1)
- 2 cups chicken or veg stock , low sodium
- 1 1/2 tbsp light soy sauce (Note 2)
- 1 tbsp Chinese cooking wine (dry sherry, mirin or sake, Note 3)
- 2 garlic cloves , minced with crusher (straight into pan)
- 2 cups frozen diced veg (carrots, peas, corn mix, Note 4 fresh veg)
- 1/4 tsp white pepper
- 1 1/4 cups / 180g bacon (uncooked) or ham , chopped (I use store bought chopped bacon, Note 5)
- 1 tbsp sesame oil
- 1/2 cup green onion , finely sliced (2 – 3 stems)
Instructions
- Preheat oven to 200°C / 390°F (180°C fan).
- Mix ingredients in baking dish: Place all Baked Fried Rice ingredients except bacon in a baking dish (~22 x 32cm / 9 x 13"). Stir, then spread rice evenly across pan.
- Top with bacon: Scatter bacon across surface.
- Bake covered 40 min: Cover with foil. Bake 40 minutes.
- Bake uncovered 15 min: Remove foil. Bake uncovered 15 minutes – this will colour the bacon. Liquid should be absorbed, rice should be cooked (but will seem wet, will absorb and soften while resting).
- Rest 10 min: Cover loosely with foil, stand for 10 minutes.
- Fluff: Add green onion and sesame oil. Fluff rice with fork, marvel at how perfectly cooked the rice grains are. Serve!
Notes
This will serve up to 6 as a side, or 4 people as a main.
1. Rice types – Best made with long grain rice because it’s the least sticky so you get that nice crumbly, fluffy fried rice texture with this “dump ‘n bake” cooking method. Other rice types that work:
Basmati rice – same fluffy texture but you get the basmati aroma (it’s not traditional with fried rice seasoning, but it’s rather nice!)
Medium and short grain white rice – works perfectly but the rice is a bit stickier (that’s the way it is) so don’t expect the same rice texture you see in the video (it will clump a little more).
Jasmine rice – NOT RECOMMENDED. This rice is softer and difficult to get exactly right for this recipe.
Recipe won’t work as written for: brown rice, paella or risotto rice, wild rice, quinoa or other speciality rices. I’d need to figure out liquid/rice ratios and bake times.
No need to rinse rice first unless you’re concerned about rice cleanliness (rice in packets at grocery stores should be fine, I never rinse). If you rinse, reduce water by 2 tbsp.
2. Light soy sauce – adds flavour and salt without staining the rice. Ordinary all purpose soy can also be used. Do not use dark soy sauce – flavour is too strong and sauce will be very dark. See here for more information about different soy sauces.
3. Chinese cooking wine – adds umami / depth of flavour which is important for this method of cooking that skips the usual “sauté garlic and onion” etc.
Best substitute – Dry sherry, followed by cooking sake, then mirin (though rice will be a touch sweeter).
Non alcoholic sub – skip it and add an extra 1/2 tbsp of soy sauce PLUS add 30g / 2 tbsp of unsalted butter with the sesame (butter compensates for loss of flavour from skipping the cooking wine).
4. Fresh veg – If you use fresh instead of frozen veg, add 1/4 cup of water. Required because frozen veg leech water as they cook which is factored into water/rice ratio in this dish.
Carrots, peas, corn, onion – use in recipe as written.
Cauliflower, broccoli, green beans, asparagus, zucchini, capsicum/bell peppers (chopped) – add them 30 min into bake time.
I don’t recommend: eggplant, mushrooms (they won’t colour).
5. Bacon – Add it raw, it goes golden during the uncovered baking part. Fattier bacon = better golden = more flavour added into rice.
Alternatives – ham (chunky chopped, not fine slices), Chinese sausage (finely sliced), smoked sausages (like kransky, why not? 🙂 ) Turkey bacon.
Vegetarian – leave it out, or try fried tofu puffs (slice then scatter), otherwise garnish with about 1/4 cup of store bought crispy fried shallots or onion just before serving (crispy salty oily pops of goodness will add a nice hit of extra flavour!)
6. Pan size matters! Do not go larger – rice will dry out and won’t cook evenly. If you go much smaller (eg 20cm/8″ square) it will work ok but rice in the middle will be softer.
7. Add in options: Oh, the possibilities!
Egg – Cook separately and stir in when fluffing rice. Either scramble, or make ribbons (cook a thin omelette using 2 whisked eggs, roll it up like a cigar then finely slice)
Cooked chicken (or other cooked protein), char siu – dice or shred, toss on top of rice when resting (residual heat will warm up), then mix through well fluffing rice.
Raw prawns/shrimp – small ones. When you remove the foil, scatter them across the surface, pop into oven for the last 15 min uncovered bake time.
Baby spinach or chopped spinach – Stir it through at end with fluffing rice, residual heat will make it wilt.
Spicy! Add a squirt of sriracha or dollop of your favourite chilli paste during cooking, or stir through a big handful of chopped kimchi just before serving.
8. Storage – Keeps for 3 days in the fridge. Reheat using microwave.
Make ahead – Do not assemble ahead, once rice is mixed with water, bake straight away. Best to cook then reheat (it reheats near perfectly, I make fried rice ahead all the time for gatherings).
9. Nutrition per serving, assuming 5 servings.
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