Oven baked ‘fried’ rice

This oven-baked ‘fried’ rice recipe is a quick and easy dinner. Baking the rice in a hot oven gives a similar result to cooking the rice in the wok, there are crispy bits and it gets nicely coloured by the heat of the oven.

For best results with this oven-baked ‘fried’ rice recipe, you’ll need some cold cooked rice for this recipe as it works best. You can use leftover rice (that’s cold) or cook some and chill it in the fridge for a couple of hours before using it.

Firstly, most of the ingredients are combined in a bowl then transferred to a baking tray so it really is quick and easy to put together. After the first 15 minutes of cooking, add some cooked chicken or leftover roast pork for extra flavour and protein, stir through some frozen peas, and crack some eggs on top of the rice for flavour and richness.

We recommend adding a spoonful of Chotto Motto crispy chilli oil for a bit of additional heat and deliciousness!

This recipe is inspired by one by Hetty McKinnon on ABC Food.

Oven-baked 'fried' rice

This oven-baked 'fried' rice is a quick and easy dinner. Baking the rice in a hot oven gives a similar result to cooking the rice in the wok, there are crispy bits and it gets nicely coloured by the heat of the oven.

For best results, you'll need some cold, cooked rice for this recipe. You can use leftover rice (cold) or cook some and chill it in the fridge for a couple of hours before using it. 

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Dinner

Cuisine Asian

Servings 4 people

Equipment

• oven tray x 2
• mixing bowl
• spatula or spoon

Ingredients

  

• 3 cups cold cooked rice jasmine, basmati, brown
• 4 spring onions sliced, reserve some green bits for garnish
• 1 bunch broccolini stalks chopped into 1/2 cm rounds, florets left whole
• 150 g green beans chopped into 1/2 cm rounds, or 3 cm lengths
• 1-2 zucchini sliced in half lengthwise, then each half sliced into 1 cm thick half-moons
• 2/3 cup frozen peas
• 400 g cooked chicken or leftover roast pork chopped into bite-size pieces
• 4 eggs

Sauce

• 1 tbsp oil peanut, vegetable, coconut
• 2 tsp sesame oil
• 2 tbsp soy sauce or tamari for gluten-free
• 1 tsp Jimmy's Satè sauce optional, but adds spice and complexity
• 2 tsp honey
• 1 tsp Sriracha or chilli jam, or similar
• salt & pepper to season

To garnish

• 4 tsp Chotto Motto crispy chilli oil
• 2 tbsp spring onion tops thinly sliced

Instructions

 

• Preheat the oven to 230C fan-forced. Line 2 shallow baking trays with baking paper to make cleaning up easier.
• In a large mixing bowl combine the rice, spring onions, broccolini, beans, and zucchini.
• In a small bowl combine the sauce ingredients, seasoning with salt and pepper to taste. Add the sauce to the bowl with the rice and vegetables and stir to coat everything evenly. Divide the rice between the two trays and spread it into a thin layer. Bake for 15 minutes.
• Remove the trays from the oven and add the peas and cooked meat of your choice, and give everything a stir. Make 4 shallow divets in the rice (2 on each tray) for the eggs, then carefully break the eggs into those. Return the trays to the oven and bake for a further 7 minutes or until the egg is cooked to your liking. It's quite nice to have a slightly soft yolk.
• When ready to serve divide the rice between 4 bowls, making sure each bowl gets an egg, then garnish with some Chotto Motto crispy chilli oil and a sprinkle of sliced spring onions.