Baked Fried Rice - Easy Fried Rice in the Oven
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Date: 2019-07-25
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Comments and reviews: 10
Shilag
I've been making this many times over these last few weeks, and oh man is it fantastic. It's become one of my best staples. I made a few personal adjustments if anyone wants some inspiration. I add minced/grated ginger in with the garlic. I use red onion instead of green onion, I add sweet corn to the vegetable mix, as well as some edamame beans along with the green peas. I add a little bit of rice vinegar and a teaspoon of honey/brown sugar to the stock mixture. Then since I leave out the ham, I make some quick scrambled eggs when the rice comes out of the oven. By the time it's finished cooking I can uncover it and fluff while mixing in the eggs. Then finally finish under the broiler. It's absolutely heavenly, and I make a massive casserole dish every time so I can have it for a few days. This recipe has truly been a life-changer for me. Thanks, Chef John
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I've been making this many times over these last few weeks, and oh man is it fantastic. It's become one of my best staples. I made a few personal adjustments if anyone wants some inspiration. I add minced/grated ginger in with the garlic. I use red onion instead of green onion, I add sweet corn to the vegetable mix, as well as some edamame beans along with the green peas. I add a little bit of rice vinegar and a teaspoon of honey/brown sugar to the stock mixture. Then since I leave out the ham, I make some quick scrambled eggs when the rice comes out of the oven. By the time it's finished cooking I can uncover it and fluff while mixing in the eggs. Then finally finish under the broiler. It's absolutely heavenly, and I make a massive casserole dish every time so I can have it for a few days. This recipe has truly been a life-changer for me. Thanks, Chef John
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Danielle Anderson
Just made this again with a crapload of ginger. The smell that filled my apartment the moment I peeled the foil away was breathtaking. I think the recipe does benefit from some additional sharpness, since with the ham and soy sauce and veggies it's mostly sweet and savory. The ginger cuts through the richness really well and just brightens the whole thing. Also the half hour to bake it is much more than enough time to scramble a couple eggs to fold in before the final crisping step, although you do get a few charred egg curds near the surface that may or may not be desirable. If you're shrewd about it you can probably bury all the curds just below the surface after folding, but for me that's more effort than I care to put in.
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Just made this again with a crapload of ginger. The smell that filled my apartment the moment I peeled the foil away was breathtaking. I think the recipe does benefit from some additional sharpness, since with the ham and soy sauce and veggies it's mostly sweet and savory. The ginger cuts through the richness really well and just brightens the whole thing. Also the half hour to bake it is much more than enough time to scramble a couple eggs to fold in before the final crisping step, although you do get a few charred egg curds near the surface that may or may not be desirable. If you're shrewd about it you can probably bury all the curds just below the surface after folding, but for me that's more effort than I care to put in.
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arthurboehm
You're a treasure, Chef John, but, as other posters have pointed out, this dish--essentially baked rice (with possibly overcooked veggies)--has NOTHING to do with fried rice. Fried rice is, well, quickly stir-fried--and it takes less time to do than this recipe, once your prep is done, the same prep that's required here--and is never, or shouldn't, be crusty. You have to make--or have made--the rice first for the real version; but, you know, cooking often involves forethought. But, thanks, Chef John. You're recipes are usually tops and your drollness delish.
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You're a treasure, Chef John, but, as other posters have pointed out, this dish--essentially baked rice (with possibly overcooked veggies)--has NOTHING to do with fried rice. Fried rice is, well, quickly stir-fried--and it takes less time to do than this recipe, once your prep is done, the same prep that's required here--and is never, or shouldn't, be crusty. You have to make--or have made--the rice first for the real version; but, you know, cooking often involves forethought. But, thanks, Chef John. You're recipes are usually tops and your drollness delish.
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mixwell1983
I hear that Chinatown has official banned Chef John. Many Chinese grandmas are rolling over in their graves and many restaurants ask why you no fry rice? Chef John is really going against the grain on this one. What a thug. Gotta agree on the foil, nothing worse than shitty thin alum foil. When I had a costco membership I got a large roll of it and it was pricey but legit lasted me a year. I now buy a smaller walmart brand roll which is pretty good.
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I hear that Chinatown has official banned Chef John. Many Chinese grandmas are rolling over in their graves and many restaurants ask why you no fry rice? Chef John is really going against the grain on this one. What a thug. Gotta agree on the foil, nothing worse than shitty thin alum foil. When I had a costco membership I got a large roll of it and it was pricey but legit lasted me a year. I now buy a smaller walmart brand roll which is pretty good.
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Daniel Yanes
I was baby sitting my nephew and he was crying uncontrollably. I needed some inspiration on what to cook during the weekend. I decided to view one of your videos. for some reason the tone of your voice silenced him and he eventually went to sleep. I decided to keep your videos playing continuously on random while I baked those superior cheesecake flans which turned out phenomenal. Thank you kind sir and continue doing what you do best
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I was baby sitting my nephew and he was crying uncontrollably. I needed some inspiration on what to cook during the weekend. I decided to view one of your videos. for some reason the tone of your voice silenced him and he eventually went to sleep. I decided to keep your videos playing continuously on random while I baked those superior cheesecake flans which turned out phenomenal. Thank you kind sir and continue doing what you do best
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Elle-Iza Logan
As a single mom, who wants to serve her hungry horde of kids something freshly cooked dinner every day despite my fulltime job, I have to thank you from the bottom of my heart. Dishes, that take no time to prepare and can be tossed into the oven, while I assist with homework, do the laundry and cuddle the kids, save me from going crazy (or end up buying fast food. Thank you, Chef John
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As a single mom, who wants to serve her hungry horde of kids something freshly cooked dinner every day despite my fulltime job, I have to thank you from the bottom of my heart. Dishes, that take no time to prepare and can be tossed into the oven, while I assist with homework, do the laundry and cuddle the kids, save me from going crazy (or end up buying fast food. Thank you, Chef John
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Lisa W
Tried this recipe and am amazed it worked. My stir fried rice is always too wet, even with old rice. This was pretty perfect. But the vegetables do get over cooked. Next time I think Ill put them in when I fluff the rice. Also some of the sesame oil taste gets cooked out, so I was happy I added the full amount of my Asian brand oil. Thanks for the recipe.
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Tried this recipe and am amazed it worked. My stir fried rice is always too wet, even with old rice. This was pretty perfect. But the vegetables do get over cooked. Next time I think Ill put them in when I fluff the rice. Also some of the sesame oil taste gets cooked out, so I was happy I added the full amount of my Asian brand oil. Thanks for the recipe.
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firetigerwarrior
What I do sometimes with my fried rice is nothing short of sinful. Separate three egg yolks from their whites. Whisk the egg whites for a bit, season them, and scramble them and add to the fried rice at the end. Mix it all up and plate it up. Super hot. Add the egg yolks on top of the steaming goodness. Oh yeah.
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What I do sometimes with my fried rice is nothing short of sinful. Separate three egg yolks from their whites. Whisk the egg whites for a bit, season them, and scramble them and add to the fried rice at the end. Mix it all up and plate it up. Super hot. Add the egg yolks on top of the steaming goodness. Oh yeah.
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64t120r
I made your recipe last night. Very good I was very surprised at the difference between the smell and the taste. My wife isn't fond of a lot of garlic, but she liked it as well. One suggestion, if you don't have a fan in the kitchen, wait until you can open the windows before you make it. The smell is very strong.
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I made your recipe last night. Very good I was very surprised at the difference between the smell and the taste. My wife isn't fond of a lot of garlic, but she liked it as well. One suggestion, if you don't have a fan in the kitchen, wait until you can open the windows before you make it. The smell is very strong.
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harveythepooka
I'll have to try this. But I think I'm going to have to make a half batch, that looked like a lot. To those people who can't cook rice, maybe sure you're cooking at least 1 cup, less than that and it never comes out and read the bag. If you listen to what the bag tells you, usually it turns out.
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I'll have to try this. But I think I'm going to have to make a half batch, that looked like a lot. To those people who can't cook rice, maybe sure you're cooking at least 1 cup, less than that and it never comes out and read the bag. If you listen to what the bag tells you, usually it turns out.
reply
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