If you have a bunch of cold, leftover rice around, you should probably just use the classic method, but if you don’t, this easy oven method for making fried rice will not only produce something very similar in taste, but the texture of your rice comes out perfectly every time.
That’s because we’re using the same method as we do for rice pilaf, where the grains of rice get coated in fat before absorbing the cooking liquid. This ensures plump, tender, separate grains, and never sticky clumps of rice. By the way, this technique will work no matter what you include in your mixture, as long as you’re using long-grain rice, and cooking it in a similarly sized pan.
That’s not to say you can’t use other types of rice, or other size pans, but that will change the cooking time, so just something to keep in mind. Also, as I warned in the video, some sesame oils can be very strongly flavored, and if that’s the kind you have, the amount I poured over the top of my egg could overpower the dish, so be careful. Okay, that’s it for the warnings. I really do hope you give this baked “fried” rice a try soon. Enjoy!
Ingredients for 4 large portions:
(I used a 11.5” x 8” x 2.5” pan, but your standard 9” x 12” casserole dish will work the same)
2 cups white long grain rice
2 tablespoons canola oil
1 tablespoon sesame oil (mine was mild, so you may need to adjust this down)
optional 1/2 to 1 teaspoon salt, depending on the saltiness of your broth and ham.
– Bake at 400 F. for 32 minutes, and let rest for 10 minutes before unwrapping and fluffing.
– To brown the top, place in a 475 F. oven for 7 to 10 minutes, or under the broiler for a few minutes until the surface is nice and crusty.
DISCLAIMER: This image is provided only for personal use. If you found any images copyrighted to yours, please contact us and we will remove it. We don't intend to display any copyright protected images.
I almost never order a nut-crusted entrée in a restaurant, since they usually use a sugary glaze to hold them on, and/or feature a too sweet nut, like pecan, or macadamia. That’s not an issue here; since we’re going with buttery, subtly bitter walnuts, held on with a very savory […]
Cheddar, Potato & SPAM® Soup A hearty, comforting and autumnal warming soup! Perfect soup for all the family! SPAM® Chopped Pork and Ham is the perfect quick and easy meat for a soup. Serves 4-6 Prep time: 5 minutes Cooking time: 20 minutes Ingredients 450g potatoes, peeled & diced 150g carrots, […]
Of course this Fisherman’s Stew takes more than five minutes to make, and I’m actually referring to the approximate cooking time once the seafood hits the pan, but as they say, it’s only false advertising if someone else does it. Besides, one taste and I’m sure you’ll forgive any temporal […]
It sounds odd to say that a recipe’s biggest problem is that it looks too good, but that’s sort of the case with this pear clafoutis. Through no fault of its own, this crust-less, custard fruit tart looks a lot sweeter, and richer than it actually is. So, please be […]
I don’t think there’s actually a difference between a liquid salad, and a cold vegetable soup, but if there is, I’d like this Bloody Mary Burrata recipe to be considered the former. Especially since I already posted a gazpacho this summer. But regardless of what you call this strange hybrid, […]
While our homemade butcher’s nuggets won’t feature the same diversity of meat parts as the butcher shop, at least they won’t feature the same diversity of meat parts. Seriously, those folks will put anything into a sausage or meatball. All kidding aside, these crispy fried meatballs will have you wondering […]
Chorizo, Red Pepper & Stilton Quiche This quiche is so easy to make and always goes down well, delicious served hot or cold. If blue cheese doesn’t take your fancy then you can use cheddar or any other hard cheese. Serves 8 Prep time: 10 minutes, Cooking time: 45-50 minutes Ingredients 225g […]
The Philly Cheesesteak is a simple sandwich to make, as long as you’re making them in a restaurant. To make a proper one, you need a professional meat slicer, and a very hot flattop grill, which aren’t things most people have at home. That’s why I loved this baked slider […]
strawberries and cream matcha chiffon layer cake HAPPY SUMMER! There’s nothing like fresh local strawberries in the summer! I created this unique sky-high matcha cake recipe to celebrate my best friend’s birthday as she’s a matcha lover. I am entering this original recipe I developed for BCEgg (a non-profit organization […]