Baked Fried Rice Food

BAKED "FRIED" RICE

Baked

If you don't have cold leftover rice around, this easy oven method will produce something very similar to the classic fried rice, with the perfect texture every time. Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. Just adjust cooking time if using a different kind of rice or pan size. Garnish with green onions and serve with a runny poached egg on top if desired.

Provided by Chef John

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 1h10m

Yield 6

Number Of Ingredients 13

Ingredients

2 cups long-grain white rice
2 tablespoons canola oil
1 tablespoon sesame oil, or to taste
3 cloves garlic, crushed
½ cup sliced green onions
½ cup diced red bell peppers
½ cup diced carrots
½ cup green peas
1 cup diced ham
1 pinch salt to taste
3 cups chicken broth
3 tablespoons soy sauce
2 teaspoons chile paste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place rice in a large baking dish. Drizzle in canola and sesame oils; toss to coat rice completely. Add garlic, green onions, bell peppers, carrots, peas, and ham. Season with salt. Stir until well combined.
Combine chicken broth, soy sauce, and chile paste in a pot over high heat. Stir and bring to a boil. Pour on top of the rice and stir briefly. Cover top tightly with heavy-duty aluminum foil.
Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Uncover; fluff rice with a fork. Taste and adjust seasoning.
Increase oven temperature to 475 degrees F (245 degrees C). Return to the oven until rice is browned and crusted, about 10 minutes.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 56.9 g, Cholesterol 14.2 mg, Fat 9.9 g, Fiber 2.2 g, Protein 9.8 g, SaturatedFat 1.6 g, Sodium 1351.1 mg, Sugar 3 g

SHEET PAN FRIED RICE

Sheet Pan Fried Rice image

Baking the rice on a sheet pan guarantees more of the crispy, crunchy bits that make fried rice the perfect food. For this recipe, the older and drier the rice the better. If you must start with freshly cooked grains, spread them out on a sheet pan to dry out in the refrigerator first.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups cooked rice (preferably leftover and slightly dry)
5 scallions, white and dark green parts separated, thinly sliced
2 large carrots, peeled and grated using the large holes on a box grater
3/4 cup frozen peas, thawed
2 garlic cloves, finely grated
1 tablespoon finely grated ginger
1/4 cup vegetable oil
1/4 cup soy sauce
3 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
3 large eggs, beaten to blend
3/4 pound medium shrimp, peeled and deveined, tails removed
Toasted sesame seeds and sriracha, for serving

Steps:

Preheat the oven to 475 degrees F.
Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.

OVEN FRIED RICE

Oven Fried Rice image

My mother used to make this all the time. I changed it up and added a few things. It's a nice change from the basic oven rice recipe.

Provided by JesseandRayye

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups rice (not instant!)
3 1/3 cups water
1 (1 1/4 ounce) package onion soup mix
3 1/2 tablespoons soy sauce
3 tablespoons oil
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 green onion, chopped
0.5 (8 ounce) can mushrooms, chopped

Steps:

Preheat oven to 350°F.
While oven is heating, combine all ingredients in a medium-sized casserole dish.
Stir thoroughly to combine.
Place on middle rack in oven, and cook uncovered for 50 minutes to 1 hour, or until rice is cooked and all water is absorbed.

EMERGENCY "DUMP 'N BAKE" FRIED RICE

Emergency

Recipe video above. This recipe was conceived as an emergency, ultra low-effort side dish. Just dump all the ingredients in a pan, and shove it in the oven. End result: seasoned rice that's amazingly similar to wok-tossed fried rice! Every grain of rice is perfectly cooked and fluffy, and the bacon even goes golden!Uses less liquid than the usual 1 : 1.5 rice to water ratio because we need to factor in the water that comes off the frozen vegetables (a surprising amount!).Bonus: this recipe starts with uncooked rice. No need to plan ahead with day-old cooked rice like you usually do!Add in options - like eggs, chicken, see Notes.PLEASE DO NOT stray from recommended rice per recipe. If you do, I cannot guarantee outcome!

Provided by Nagi

Categories Rice Side Dish

Number Of Ingredients 10

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))

Steps:

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!

Nutrition Facts : Calories 454 kcal, Carbohydrate 64 g, Protein 20 g, Fat 13 g, SaturatedFat 2 g, Sodium 1016 mg, Fiber 7 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving

QUICK FRIED RICE

Quick fried rice image

Our egg-fried rice recipe with peas, bacon and mushrooms is a great way to use leftovers. Ready in under 15 minutes, it makes a super-speedy one-pan supper

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish, Supper, Vegetable

Time 12m

Yield Serves 2

Number Of Ingredients 10

Ingredients

2 tsp oil
1 egg , beaten
2 rashers bacon , chopped
175g mushrooms , sliced
200g frozen peas
1 garlic clove , crushed
small knob of ginger , grated
2 tsp dark soy sauce , plus extra to serve
1 tsp sugar
250g cooked basmati rice

Steps:

Heat the oil in a frying pan, then tip in the egg. Leave to set for 30 secs-1 min, swirling every now and again, then tip it out and finely slice. Add the bacon and mushrooms to pan, then fry until golden, about 3 mins. Add the peas, garlic and ginger, then cook for 1 min.
Mix the soy sauce and sugar together. Turn up the heat, add the cooked rice to the pan, heat through, then splash in the sweet soy sauce. Stir through the egg and serve straight away, with more soy sauce if you like.

Nutrition Facts : Calories 355 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.81 milligram of sodium

CHINESE FRIED RICE

Chinese Fried Rice image

This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.

Provided by PalatablePastime

Categories Chicken

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

Steps:

Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.

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