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!

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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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