Emergency "Dump 'n Bake" Fried Rice
User Reviews
4.9
Emergency "Dump 'n Bake" Fried Rice
Description
This recipe simplifies fried rice by combining raw rice, broth, soy sauce, cooking wine, garlic, mixed vegetables, and bacon in a baking dish, then baking covered to steam the rice and cook the ingredients together. Baking covered at 200°C (390°F) ensures even cooking with absorbed flavors. Uncovering the dish for the final 15 minutes crisps the bacon, adding texture and flavor. A rest period after baking allows the rice to absorb any remaining moisture, achieving a pleasing fluffy texture.
The dish uses long grain white rice for its non-sticky quality, making the fried rice crumbly rather than clumpy. Ingredients can be varied; for example, chicken or shrimp can be added later in cooking, and different vegetables or proteins can be included. Soy sauce provides saltiness and umami without overpowering color, and the cooking wine adds depth.
Flavored with sesame oil and garnished with sliced green onions just before serving, the rice gains a final aromatic lift. The recipe yields up to six servings as a side or four as a main, making it practical for gatherings or meal prep.
Storage notes suggest refrigerating leftovers up to three days and reheating in a microwave. The recipe is intended to be baked immediately after assembling without a make-ahead step to ensure proper rice texture.
Ingredients
Baked Fried Rice:
- 1 1/2 cups long grain white rice , UNCOOKED (Note 1)
- 2 cups chicken stock low sodium, or veg stock
- 1 1/2 tbsp soy sauce Note 2, light
- 1 tbsp Chinese cooking wine (dry sherry, mirin or sake, Note 3)
- 2 garlic minced with crusher (straight into pan, cloves
- 2 cups mixed vegetables carrots, peas, corn mix, Note 4 fresh veg, frozen, diced
- 1/4 tsp white pepper
- 1 1/4 cups / 180g Bacon chopped (I use store bought chopped bacon, Note 5, uncooked or ham
Finishing:
- 1 tbsp sesame oil
- 1/2 cup green onion , finely sliced (2 - 3 stems)
Instructions
- Preheat oven to 200°C / 390°F (180°C fan).
- Mix ingredients in baking dish: Place all Baked Fried Rice ingredients except bacon in a baking dish (~22 x 32cm / 9 x 13"). Stir, then spread rice evenly across pan.
- Top with bacon: Scatter bacon across surface.
- Bake covered 40 min: Cover with foil. Bake 40 minutes.
- Bake uncovered 15 min: Remove foil. Bake uncovered 15 minutes - this will colour the bacon. Liquid should be absorbed, rice should be cooked (but will seem wet, will absorb and soften while resting).
- Rest 10 min: Cover loosely with foil, stand for 10 minutes.
- Fluff: Add green onion and sesame oil. Fluff rice with fork, marvel at how perfectly cooked the rice grains are. Serve!
Notes
- Use long grain rice for crumbly, fluffy texture; avoid jasmine, short grain, or specialty rices.
- Do not rinse rice to preserve starch for proper cooking; if rinsed, reduce liquid slightly.
- Light soy sauce adds flavor without darkening the rice; avoid dark soy sauce.
- Chinese cooking wine enhances depth; dry sherry or sake can substitute.
- Fresh vegetables may require extra water due to water release during baking.
- Add proteins like cooked chicken or shrimp near the end for best results.
- Store leftovers refrigerated for up to 3 days; reheat in microwave.
- Assemble and bake immediately; do not prepare far in advance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454cal | 23% |
| Carbohydrates | 64g | 21% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1016mg | 42% |
| Potassium | 352mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 5418IU | 108% |
| Vitamin C | 9mg | 10% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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