Magic Baked Chicken Fried Rice Recipe: Put It All in a Pan – Even the Uncooked Rice – and Bake by RecipeTin (Nagi Maehashi)

Magic Baked Chicken Fried Rice Recipe: Put It All in a Pan – Even the Uncooked Rice – and Bake

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.

Cuisine: Asian 
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4


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)

Marinated Chicken

  • 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 

Additional Ingredients

  • 2 eggs, scrambled (optional)
  • 2 teaspoons sesame oil (for finishing)
  • 1 green onion, finely sliced (for finishing)

Here's how to make it: 

  1. 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.
  2. Meanwhile, place the marinated chicken ingredients in a bowl and mix well to combine. Set aside to marinate while the rice cooks.
  3. 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.
  4. 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.

Photo: RecipeTin

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Donna John
What a great recipe!! Making it this week. Mmm. RecipeTin (Nagi Maehashi)
Wow, this looks really fantastic and I’m excited to try it.
Baked fried rice is a genius idea!
Could I make this without chicken? My granddaughter is vegan and I am looking for meals she can enjoy.
Donna John
Absolutely! I am going to do that when I make it for my vegetarian daughter.
BJ Nunamaker
Does your daughter like mushrooms? That might be a good replacement for the chicken.
Going to try this tomorrow looks yummy 😋
Gigi Murney
This was delicious despite my ignoring an important instruction… I assembled this as directed but used a ceramic baking dish. The rice did not cook fully in the recipe time. I moved it to a large frying pan and finished it. Next time, and there will be a next time, I’ll use a metal pan
Donna John
Thanks for the important tip!
I don't have a metal 9 x 13 pan, only glass. Can I use a disposable aluminum foil pan for this recipe?
Donna John
That's a great question. I would think that's a better option than a glass pan. Let us know how it turns out for you!
Whirlycook I used a disposable foil pan and it worked great!
Donna John
Great idea! And no cleanup. labsnabys
Ic Ocin
I followed this recipe to a T. The rice was undercooked, even after continuing cooking an additional 15 minutes. The chicken had very little flavor. It was incredibly disappointing. It truly was inedible
Donna John
I'm so sorry to hear this recipe didn't work for you. I made it last week and it was delicious. What type of pan did you use? I know you really need to use a metal pan, as the chef says in the directions.
BJ Nunamaker
Just made this today. Left out the wine, but was still yummy. I used carrot, pea, corn and green bean frozen veggies. Without a doubt will make this again. I left out the eggs this time, next time will add them.
Donna John
So glad you enjoyed it! Great tips!
I made this tonight and it turned out great!! I did have to sub extra chicken broth instead of wine, and chicken breasts instead of thighs, just because that's what I had on hand. I used a 10X14 enameled cast iron pan, and it left nice crispy bits along the sides and bottom of the pan, just like you'd get on actual fried rice! My mom said she'll be stealing some of my leftovers. 😆
Donna John
Yes! Isn't it delicious! We loved the crispy bits, too. I had a Vietnamese neighbor years ago who used to make rice and let the bottom get crispy. Everyone fought over it. :-)

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