Baked “Fried” Rice

I didn’t have chili paste so I used a heaping teaspoon of Chili Garlic sauce I had in the fridge. For the veggies, I used 1 fresh carrot, finely diced, and 1/4 of a sweet onion minced along with frozen corn and cut green beans (someone in my family does not like peas although, I think peas would taste great!) The rice turned out really good and I liked the crispy bits.

Chef John never disappoints! This recipe was delicious and simple. Will definitely make often.

This rice was perfect. Best fried rice recipe I have ever made. Super moist and flavorful.

yeah i had a few issues with this. for starters the entire top rice was inedible by the end cus it was like… rock. second, the ratio of liquids was kinda wacky for any type of rice… so much liquid leftover… plus what cooked out of the veggies. the only thing i changed was i was out of green onions.

I do a soft scramble of some eggs so that after it’s done resting for the 10 minutes after it comes out of the oven I mix that into The fried rice. Then I stick it back in the oven at 475° for the 10 minutes. The whole family loves this. The egg makes a big difference.

Chef John’s recipes are inspiration for me. I wanted the ease WITH the leftover rice factor so I cooked the rice with the oils, broth, garlic, soy sauce, and chili paste. Fluffed it and stored it in fridge. Sauteed the veggies and finished it all off with the rice under the broiler, spread out on a sheet pan. Perfection! Plus, I can increase everything for a crowd. Of course if I’m in a hurry I’ll use the recipe as written as well!

This is absolutely GREAT! I did opt out on the chile paste. I also had “seconds”.

Very bland. I didn’t think it tasted like the restaurant version. It was very easy to make. I added a little more sesame oil, and added oyster sauce after I tasted it, hoping to get a little more authentic.

Wow, this turned out exactly like restaurant fried rice, actually even better! I made it as written with no changes except I decided against the chile paste but I can see where the vegetables or meat could easily be switched out. This is going to be in my rotation for sure.

I love this recipe! I make weekly and take to work for heat up lunches.

very tasty but a lot rice stuck to the bottom of the dish, must spray first

I’ve made this several times. I freeze leftover BBQ ribs, then use it in this dish.

My family loves this – what an easy meal! I add chunks of grilled teriyaki chicken (slightly undercooked) when I stir it all together. Baking completes the cook on the chicken.

Yum! I used what we had on hand and kept it simple since my kid hadn’t had fried rice before. I subbed canned chunk chicken (chopped fine) for ham, minute rice for regular, omitted the vegetables, 3 tbsp canola oil instead of sesame due to allergy issues, 1.5 tbsp light soy sauce, hot sauce for chile paste, and added fresh ginger to the sauce (and strained it out before adding to the rice). Even with all that, this was fantastic! Definitely a flexible recipe and a keeper. Thanks Chef John!

I used bacon bits since I had no ham or other protein to add. I was disappointed in that the rice was still crunchy after the 32 minutes in the oven. I think that the problem was that I did not have the large heavy duty foil and only had the regular width. Consequently, even though I thought I had wrapped it tightly, I had not. I ended up putting it back in the oven twice more and ended up using nearly a cup of extra broth. It was a bit mushy but tasted okay, although my husband said it needed more flavor. I did not have chili paste to add, so I used a bit of tomato past with some Frank’s hot sauce in it (about a tablespoon). I would use more vegetables in it. I would like to try this again with some real chili paste and wider foil.

This is a hit! I LOVE fried rice from a restaurant and didn’t really think I could make it as good in my own home. WITH THIS RECIPE, I CAN! My family loved it. Thank you for sharing this recipe!!

This recipe was wonderful! The rice was cooked perfectly. I used left over pork chops instead of ham. I did not have bell peppers. I used left over fiesta corn, added some finely chopped fresh ginger and sautéed the veggies a little first like others had suggested. I chopped them fine enough, I think I could have skipped that step. Can’t wait to make this again! This would work with any kind of left over meat.

This dish was so easy to make and was delicious!

I have been baking my rice for years. It works so well and is an easy way to get great rice. You can add items like this recipe does or just cook the rice for another dish.

This recipe is just as easy as Chef John says! The only change I made was using an equal volume of unthawed frozen veggies (peas, carrots and corn) in place of the peas, carrots and red pepper. It came out perfect and was an easy way to use up the last of a cooked ham I had in the fridge. I will definitely be making it again.

A huge hit!!! Followed exactly as written; baked in 9×13 and since veggies were minced, came out of the oven perfectly! PERFECT! Very flavorful stand alone but made to pair with Sweet Korean Crispy Chicken from the site. My dinner guests couldn’t get enough! As always Chef John! Another winning recipe that makes into my “repeat!” rotation!! Thank you!