Magic Baked Chicken Fried Rice Recipe: Put It All in a Pan – Even the Uncooked Rice – and Bake by RecipeTin (Nagi Maehashi)
Sometimes after a long day, even I don’t have the energy to deal with the hassle of chopping vegetables, pulling out woks and smoking out my kitchen, let alone remembering to cook rice the day before! So I published a “dump and bake” fried rice recipe on my website – albeit with some trepidation – convinced it would be slammed as an abomination. To my total surprise, the baked fried rice recipe was a smash hit and had 100,000 views in 24 hours!
Truth is, it’s delicious. the flavor is fantastic, the rice is fluffy and moist. The most asked question I get is, “How can I add chicken to this?” Well, here’s how!
Here are my pro cooking tips:
- Basmati and medium-grain white rice can also be used. Not suitable for risotto rice, paella rice, brown rice or sushi rice.
- Use light soy sauce or all-purpose soy sauce. Do not substitute with dark soy sauce.
- Use Shaoxing cooking wine or mirin or dry sherry. If you can’t consume alcohol, omit and add 1/4 cup low-sodium chicken broth and cook for 1 minute longer.
- I just use a garlic crusher in this recipe for convenience.
- I tried all sorts of ways to bake the egg in the oven along with the rice! But it just didn’t work, or got unnecessarily fiddly. Really, it’s just easiest to cook it on the stove. Whisk the eggs, then scramble them in a nonstick skillet over medium-high heat with a teaspoon of oil until just cooked. Transfer to a bowl, then add to the rice as directed.
Store any leftovers of this baked chicken fried rice dinner in the refrigerator for up to three days or in the freezer for up to three months.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Baked Fried Rice
- 1 1/2 cups long-grain white rice, uncooked
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon Shaoxing cooking wine
- 2 garlic cloves, finely minced
- 1/4 teaspoon white pepper
- 2 cups frozen diced vegetables (carrots, peas and corn mix), still frozen
- 3/4 cup chopped bacon or ham (I use store-bought chopped bacon)
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing cooking wine
- 1 tablespoon light soy sauce
- 2 teaspoons sesame oil
- 1 garlic clove, finely minced
- 2 eggs, scrambled (optional)
- 2 teaspoons sesame oil (for finishing)
- 1 green onion, finely sliced (for finishing)
Here's how to make it:
- Place all the baked fried rice ingredients, except the vegetables and bacon, in a 13x9-inch metal pan (not ceramic or glass). Shake to spread the rice evenly, ensuring all the rice is submerged under the broth. Sprinkle the vegetables evenly across the surface, then sprinkle the bacon on top. Cover with aluminum foil and bake in a preheated 400-degree F oven for 25 minutes.
- Meanwhile, place the marinated chicken ingredients in a bowl and mix well to combine. Set aside to marinate while the rice cooks.
- Remove the aluminum foil (reserve the foil), then spread the chicken in a single layer across the surface of the rice. Bake, uncovered, for 20 minutes.
- Remove from the oven, cover with the reserved aluminum foil, and rest for 10 minutes. Use a rubber paddle to turn the rice over and gently break it up. Add the scrambled egg (if using). Drizzle with sesame oil and sprinkle with the green onion. Gently toss the fried rice to mix it together, then serve!
Excerpted from RECIPETIN EATS DINNER: 150 Recipes for Fast, Everyday Meals. Copyright © 2023. Used with permission of the publisher, Countryman Press. All rights reserved.
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