Magic Baked Chicken Fried Rice Recipe: Put It All in a Pan – Even the Uncooked Rice – and Bake
Sometimes after a long day, even I don’t have the energy to deal with the hassle of chopping vegetables, pulling out woks and smoking out my kitchen, let alone remembering to cook rice the day before! So I published a “dump and bake” fried rice recipe on my website – albeit with some trepidation – convinced it would be slammed as an abomination. To my total surprise, the baked fried rice recipe was a smash hit and had 100,000 views in 24 hours!
Truth is, it’s delicious. the flavor is fantastic, the rice is fluffy and moist. The most asked question I get is, “How can I add chicken to this?” Well, here’s how!
OUR VIDEOS
Here are my pro cooking tips:
Basmati and medium-grain white rice can also be used. Not suitable for risotto rice, paella rice, brown rice or sushi rice.
Use light soy sauce or all-purpose soy sauce. Do not substitute with dark soy sauce.
Use Shaoxing cooking wine or mirin or dry sherry. If you can’t consume alcohol, omit and add 1/4 cup low-sodium chicken broth and cook for 1 minute longer.
I just use a garlic crusher in this recipe for convenience.
I tried all sorts of ways to bake the egg in the oven along with the rice! But it just didn’t work, or got unnecessarily fiddly. Really, it’s just easiest to cook it on the stove. Whisk the eggs, then scramble them in a nonstick skillet over medium-high heat with a teaspoon of oil until just cooked. Transfer to a bowl, then add to the rice as directed.
