Baked (Fried) Rice

Last Updated on October 17, 2024 by Elby | The Tasteful Pantry

Baked (Fried) Rice is a fantastic way of enjoying all the flavours of traditional fried rice with a hands-off and convenient cooking method. While traditional fried rice is a quick cook, it requires constant stirring and careful monitoring to prevent sticking and burning. Baking eliminates the need for constant attention, allows the rice to absorb all the delicious flavours and provides valuable time to make any other accompanying dishes (or sit and have a cuppa).

This baked rice dish is a one-pot meal. Combine most of the ingredients in the baking dish, cover and cook. Then simply stir in the shallots at the end of the bake. How easy is that?! Serve with my Chicken Stir-fry with Sugar Snap Peas or Lemongrass Ginger Beef Stir-fry and you have a delicious ‘takeaway’ meal, cooked at home. Or if you are simply looking for rice dishes, try my tasty Classic Italian Arancini!

Waste-free Baked Rice

I use frozen vegetables in my baked rice, usually for convenience more than any other reason. However, this is a great dish for using up your veggies in the fridge. Finely dice some carrots, onions, zucchini or celery. Cut broccoli and cauliflower into small florets. Cut the corn kernels off the cob. Most veggies work well. However, depending on the hardness and size of the vegetable, you may need to soften them in a frying pan before adding them to the baking dish with the rice.

Baked (Fried) Rice is fantastic for busy weeknights. It’s often these nights that you want a delicious and satisfying meal without a lot of fuss. Serve it as a side, or boost it with some chicken, seafood or tofu and have it as a main. You can also take it for lunch the next day.

Feedback & More

Did you try the Baked (Fried) Rice? Let me know in the comments below. Cheers, Elby!

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Baked (Fried) Rice

Recipe by Elby | The Tasteful Pantry

Convenient and easy baked rice with all the flavours and appearance of fried rice.

Course: Main, SidesCuisine: AsianDifficulty: Easy

5.0 from 5 votes

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Servings

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

Cook Mode

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Ingredients

• 1 1/2 cups frozen vegetables, corns peas and carrots are my go to (or fresh, see Note 1)

• 150 grams lean bacon, diced

• 1 1/2 cups long grain rice, raw

• 1 1/2 cups vegetable stock (reduced-salt)

• 1 cup water

• 2 tbsp soy sauce

• 1 tbsp kecap manis (sweet soy)

• 1 tbsp Chinese cooking wine (Shaoxing/Shao Shing)

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated (optional)

• pepper, to taste

• 1 tsp sambal oelek (optional)

• 3 shallots, finely sliced

• Optional Extras

• 3 egg omelette, diced

• Sweet chilli sauce

Directions

• Preheat the oven to 1950C | 175C fan forced. Lightly coat a baking dish (approximately 30x25cm) with oil spray.
• Spread the vegetables, bacon and rice over the bottom of the baking dish.
• In a small jug combine the stock, water, soy, kecap manis, Chinese cooking wine, oil, garlic, ginger, pepper and sambal oelek and pour over the rice and veggies. Shake the dish to ensure all the rice is covered
• Cover with foil and cook for 25 minutes. Remove from the oven and test the rice. If all the liquid has been absorbed and the rice is not yet tender, add an extra ½ cup of water and return to the oven, covered, for an extra 10 minutes at a time. Alternatively, if the rice is not cooked but there is still liquid, cover and return to the for 10 minutes.
  
  As soon as the rice is cooked and liquid absorbed, remove foil. Top with omelette (if using) and sprinkle with shallots. You can also drizzle with a little sweet chilli sauce for a touch of sweetness.
  
  Try serving with my Beef & Green Bean Stir-fry.

Notes

• Note 1: If using fresh vegetables like carrots and celery, dice and steam them until softened.

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