Friday, March 22, 2019

Baked “Fried” Rice – Once Cooked

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.
3 cloves crushed garlic
1/2 cup sliced green onions
1/2 cup diced peppers
1/2 cup diced carrots
1/2 cup green peas
1 cup diced ham or Chinese barbecue pork
3 cups boiling hot chicken broth
3 tablespoons soy sauce
2 teaspoons chili paste, optional

- 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.
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48 comments:

Unknown said...

Any thoughts on using brown rice in this? I assume the only real change would be to the cooking time.

JohnBoy said...

What brand of sesame oil do you use? I can't stand to even use a few drops of mine.

cbbussey said...

Could this be done with instant rice? And if so, would that require a shorter cook time?

Elliot said...

How should I adjust the cook times to make 2 portions?

Unknown said...

Hi Chef John, I noticed that you didn’t rinse the rice which is very unusual. Why is that?Thanks for your videos.

Unknown said...

Hey Chef John,
I noticed that you didn’t rinse the rice, this is very unusual. Dod you forget to mention it or did you purposely, if so why?
Thank you for your many and always insightful videos.

Gale said...

Instead of ham or pork, would you say we can use Shrimp?

kevdotbadger said...

How long does this stay edible for in the fridge?

Danbs1217 said...

You've given me just what was missing in my life when I'd rather make it and know what's in there. Thank you, Chef John. Been awaiting your next recipies for years and years now and have so much fun getting to the weekend, seeing what youve posted and saying "Honey, we're having something I haven't tried before..." to my husband.

Danbs1217 said...

You've given me just what was missing in my life when I'd rather make it and know what's in there. Thank you, Chef John. Been awaiting your next recipies for years and years now and have so much fun getting to the weekend, seeing what youve posted and saying "Honey, we're having something I haven't tried before..." to my husband.

Unknown said...

I made this tonight and it was fabulous. I didn't have any ham but it didn't matter. Gonna share the leftovers with the neighbors. Thanks Chef John!!

Chris Elliott said...

Can I use brown rice?

Unknown said...

Chef John is a genius! You most likely did not invent this method, but you presented to the masses in your unique Food Wishes style. Perfect fried rice in no time at all. I used an 18” cast iron skillet, which required extra Heavy Duty foil in order to have a complete seal. As the rice sat, the residual heat helped develop a more authentic fried rice texture. I may never make fried rice on the stovetop again!

Unknown said...

Just made this for dinner, its great and the recipe makes a lot. During the last ten minutes in the oven you can mix in a few eggs instead of putting one on top, makes it even easier.

Eddie Hunsinger said...

Thank you, as always. I am a huge fan of your work and have learned and benefited so much from it.
Some dishes I have wishes for - specifically from the Din Tai Fung restaurant menu: green beans (how the heck do they do that?); their take on fried rice incl how to get such tender chicken pieces (“velveting”?); the sesame buns (amazing warm black sesame paste).

JOHN MICHAEL said...

PLEASE ADD A PRINT RECIPE BUTTON TO YOUR WEBSITE

Sherry said...

Made this for dinner tonight. It was delicious. Followed pretty close to directions. Used a little less canola oil but same amount of sesame oil. Cooked for 32 minutes, rested for 10 minutes. Baked at 475 for 10 minutes. Next time will try broiler to see if it gets crisper. Regardless was very good.

Jesper Friholm said...

Hi Chef John! I always look forward to your new recipes!

I saw this recipe and it looks absolutely terrific! I was thinking of trying it, but I'd like to substitute the diced ham with diced chicken. Do you think I should give the chicken a few minutes in a frying pan before I add it, or can I add it raw?

Regards
Jesper from Sweden

Unknown said...

Did you rinse the rice first?

Cory said...

Can you do a video on how to put foil on a baking dish. It always looks so perfect in your videos.

Pennsylvania Joe said...

Hi Chef. My name is Joe, I live in Northeast Pa. Can't wait to try this. I love all your videos. I have a good wish. But,don't know how to request it. So, here it goes. At Easter, in this area, the Italian Grandmas make a delicious treat called Easter Pie. Is contains Italian meats and cheeses with eggs. I hope to see your rendition soon. And as always, I will enjoy.

Cory said...

Can you post a video on how to put foil onto a baking dish? It always looks so perfect in your videos.

Unknown said...

Hey Chef!
What about rinsing the rice beforehand? Is it necessary? I always seem to forget this step and later wish I had rinsed.
Thanks for another helpful video!

Karen said...

This looks like a prime candidate for the volunteer catering I do for church: cook at home and motor it 30 minutes to the destination. If I vent the cover, it shouldn't get too mushy in the meantime.

Chrisbxl said...

This rice looks amazing, something to prepare very soon.
I was trying to get again one of my favorite recipes: the Oxtail Stew but that page is not working. Can you please post it again?

John M said...

excellent recipe, I'm one who cannot cook rice correctly. Thanks so much, this turned out great.

kashishfood said...

Amazing you give a new version of healthy food. We know egg is healthy for our health but i don't know how to use egg to make a healthy fried rice using eggs.

Unknown said...

This turned out excellent, even with no meat!

Chris K. said...

Probably the only Heidi Fleiss reference to food anywhere. Well played, sir.

Unknown said...

A great recipe, I enjoyed it very much. Added chicken and chorizo to the mix. The rice got that perfect texture and flavour. Thank you Chef John.

Steve said...

IF I was going to try this with your spice tomato rice recipe, would you suggest adding the spices to the rice with the oil, or add them to the chicken broth and tomato juice on the stove? Thanks for all the great food Chef John.

rgreco said...

Just made it. Very good. I think I'd add a little paprika for more color with the broth.

Unknown said...

Should you rinse the starch off the uncooked rice or just cook as is?

Jenna Wingate said...

I have made a vegan version of this recipe every night since you posted it! Tried some various veggies and haven't been disappointed yet! I love rice so much, so super big thanks for this time-saving recipe!

Unknown said...

I'm glad I'm not the only one who can not make stovetop rice.

Unknown said...

I’m making this for the second time, tonight!

This time, I had some leftover pho, and I used 2/3 cup of the broth in place of some of the chicken broth 🙂

Fingers crossed!

Unknown said...

very tasty! I'm eating it now! Is basmati rice OK to use?

Miss Mash said...

Chef,

This is really good. Made it with pre-fried SPAM. "Don't knock it til you've fried it" No extra salt necessary. Could be your next product endorsement.

Cheers!

DarkGigas said...

How would the cook time vary for using long grain brown rice?

Jenna Wingate said...

Several people have asked about brown rice, so thought I'd share my experience. I used a mix of rices (a homemade mix of mostly brown and white with other rices and wild grains mixed in) and the only rice of the mix that was a bit too al dente for my liking was the Indonesian black rice. The brown rice was perfect. I did add in about 1/2 cup more liquid and cooked 10 minutes longer.

JAB said...

Miss Mash love that recommendation. I’ve got Jalapeño Spam in the pantry and I’m going to follow your advice. Thank you.

Unknown said...

This one gets a “no” from me. All I could taste was salt, despite not adding any extra. The rice was way too moist and mushy, nothing at all like fried rice. I followed the directions exactly, no substitutions or alterations.

Mel said...

OMG!! I didn't have a few of the items but it still worked. In place of the Canola oil, I had corn oil. In place of the chicken broth, I had vegetable broth, and in place of the crushed garlic, I had minced(a small difference that matters little)

It worked. Everyone loved it. Came back for seconds! And I was "ordered" to keep this recipe in my recipe book. lol

rodentraiser said...

This is my second time making this. The first time I made it according to the recipe and video. This time I made it with chopped up chicken breasts and used a fried rice seasoning mix I bought at the grocery store with water instead of chicken broth(I know, but I wanted to try it). Lots of chopped onions and garlic, but no veggies (I always spend most of my time picking out the carrots and peas in regular fried rice LOL). Plus I upped the sesame oil! Last time I couldn't taste it, so I put in 3 tablespoons of that.

Anyway, it should be done in half an hour and we'll see how it tastes.

Thank you for this recipe, Chef John!

ErnieNguyen said...

It's like Korean rice. I think I can try it according to Vietnamese food style. Thanks for the recipe <3

Lizianthus said...

Please put it in grams etc. please USA cups are not accurate.
your packed brown sugar is different to mine.
I disabled and love all your videos and wait for the pun. I have passed your name on to all.
Lizziepop

Unknown said...

I was wondering instead of chopped up ham,,, could you use ore pre cooked shrimp

Unknown said...

If I were to use riced cauliflower instead of rice, do you think it would turn out this well? Also what would be the cooking time? Trying to avoid starches right now but this recipe looks so delicious.