RecipeTin Eats: Dinner
By Nagi Maehashi
Just put it all in a pan – even the uncooked rice – and bake!
About the recipe
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 on my website – albeit with some trepidation – convinced it would be slammed as an abomination. To my total surprise, the recipe was a smash hit and had 100,000 views in 24 hours! Truth is, it’s delicious – the flavour 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!
Recipe From
RecipeTin Eats: Dinner
By Nagi Maehashi
BAKED FRIED RICE
1½ cups (300g) long-grain white rice, uncooked
1½ cups (375ml) low-salt chicken stock*
1½ tbsp light soy sauce*
1 tbsp Chinese cooking wine*
2 garlic cloves*, finely minced
¼ tsp white pepper
2 cups (270g) frozen diced vegetables (carrots, peas and corn mix) still frozen
¾ cup (100g) chopped bacon or ham (I use store-bought chopped bacon)
MARINATED CHICKEN
500g chicken thigh fillets, cut into 1.5 cm pieces
1 tbsp oyster sauce
1 tbsp Chinese cooking wine*
1 tbsp light soy sauce*
2 tsp sesame oil*
1 garlic clove*, finely minced
TO FINISH
2 eggs, scrambled (optional)
2 tsp sesame oil*
1 green onion* stem, finely sliced
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 non-stick frying pan over medium–high heat with a teaspoon of oil until just cooked. Transfer to a bowl, then add to the rice as directed.
Basmati and medium-grain white rice can also be used. Not suitable for risotto rice, paella rice, brown rice or sushi rice.
You can swap the light soy sauce for all-purpose soy sauce. Do not substitute with dark soy sauce.
You can swap the Chinese cooking wine for mirin or dry sherry. If you can’t consume alcohol, omit and add ¼ cup (60ml) low-salt chicken stock and cook for 1 minute longer.
I just use a garlic crusher in this recipe for convenience.
Store in the fridge for 3 days or in the freezer for 3 months.
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