4.9 from 318 votes
Emergency "Dump 'n Bake" Fried Rice
Emergency "Dump 'n Bake" Fried Rice is a one-pan baked fried rice made with uncooked long grain rice, chicken stock, soy sauce, Chinese cooking wine, vegetables, and bacon. Covered and baked, then uncovered to crisp the bacon, the rice cooks evenly with flavors melded throughout, resulting in fluffy, flavorful grains suitable as a main or side dish. Finishing with sesame oil and green onions adds aroma and freshness.
Prep Time
5 mins
Cook Time
50 mins
Servings:
5
- 6
Calories:
454 kcal
Course:
Side Dish
Cuisine:
Asian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 - 6
Amount Per Serving
Calories 454
% 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.