Emergency “Dump & Bake” Fried Rice

Emergency baked fried rice This baked fried rice will save you on all those nights when you’re scrambling for a quick side dish that will go with almost everything and please everyone. Unlike the normal way fried rice is cooked, there’s no...

Emergency “Dump & Bake” Fried Rice

Baked fried rice – Just place uncooked rice, stock, soy sauce, and a few other flavourings in a baking pan, give it a mix then shove it in the oven. And out comes a fluffy, seasoned fried rice that’s so good, you may never wok toss fried rice ever again!

{Well that’s a big fat lie. Nothing beats the real deal. But this emergency version is excellent for the minimal effort required!}

Emergency baked fried rice

This baked fried rice will save you on all those nights when you’re scrambling for a quick side dish that will go with almost everything and please everyone.

Unlike the normal way fried rice is cooked, there’s no need to plan ahead and cook rice the day before so it has time to dry out overnight in the fridge. You don’t even need to chop anything.

Just dump everything in the pan – uncooked rice, stock, frozen pre-chopped vegetables, raw bacon – then shove it in the oven. There’s no need to stir – in fact, I forbid it, you will make the rice mushy!

And for all that effort, you will be rewarded with THIS ↓↓↓ (“this” being a big pan of fluffy seasoned fried rice that’s littered with vegetables and oh wow, even the bacon is nice and golden!!????????)

Close up photo of

Ingredients for baked fried rice

This is an excellent recipe to make your own, with lots of options for customising the add-ins! Here’s what I use in this baked fried rice recipe:

Ingredients in
  • Rice – Best made with long grain white rice because it’s the least sticky so you get that nice crumbly, fluffy fried rice texture with this “dump ‘n bake” cooking method.

    Other rice types that work:
    – Basmati rice – same fluffy texture but you get the basmati aroma (it’s not traditional with fried rice seasoning, but it’s rather nice!)
    – Medium and short grain white rice – works perfectly but the rice is a bit stickier (that’s the way it is) so don’t expect the same rice texture you see in the video (it will clump a little more).
    – Jasmine rice – reduce water by 1/4 cup (water to rice ratio is lower, see here for cooking plain jasmine rice).

    Recipe won’t work as written for: brown rice, paella or risotto rice, wild rice, quinoa or other speciality rices. I’d need to figure out liquid/rice ratios and bake times.

  • Stock/broth – Chicken will give a better flavour (not chickeny, just more seasoned flavour generally), but vegetable works just fine too. Whichever you use, make sure it’s low sodium otherwise the rice ends up a tad saltier than ideal.

    Don’t have liquid stock? Use water plus stock powder. Make up 2 cups per the jar directions and use per the recipe.

  • Vegetables – Because this is an “emergency” recipe, I’ve used frozen diced vegetables here. Fresh vegetables can be used, but you’ll need to increase the water by 1/4 cup because the liquid to rice ratio factors in the water that comes out of the frozen vegetables (a surprising amount!).

  • Garlic – I can’t ever imagine making any type of fried rice without garlic. And that includes an emergency baked version!

  • Bacon or ham – Just like we do in wok tossed fried rice! Here, it’s scattered across the surface and it adds flavour into the stock as it cooks.

    There’s no need to cook it beforehand, it will brown at the end when we finish the rice off uncovered in the oven.

  • Soy sauce – I’ve used light soy sauce here which adds seasoning without discolouring the rice. All purpose soy sauce will work just fine too.

    Dark soy sauce – It’s much more intense in flavour so use half the quantity and be prepared for your rice to be much browner in colour.

  • Chinese cooking wine (Shaoxing wine) – adds umami / depth of flavour which is important for this method of cooking that skips the usual “sauté garlic and onion” etc.

    Best substitute – Dry sherry followed by Mirin (though rice will be a touch sweeter) then cooking sake.

    Non alcoholic option – Skip it and add an extra 1/2 tbsp of soy sauce PLUS add 30g / 2 tbsp of unsalted butter with the sesame (butter compensates for loss of flavour from skipping the cooking wine).

  • Pepper – For a touch of warmth. White pepper is typically used for fried rice because you can’t see it. Substitute with black pepper.

  • Sesame oil & green onion – For finishing. We add sesame oil at the end to preserve the flavour, and the green onion is tossed through at the end for a hit of freshness and colour.


How to make baked fried rice

Are you ready to see how easy it is??

How to make
  1. Put the uncooked rice into the baking pan;

  2. Add everything else except the bacon;

  3. Give it a mix, then scatter the bacon across the surface (because we want it to get some colour when we bake it uncovered);

  4. Cover with foil and bake 40 minutes at 200°C / 390°F (180°C fan);

  5. Remove foil and bake for a further 15 minutes. This gives the bacon some nice colour; and

  6. Stand for 10 minutes. Then add sesame oil and green onion, fluff with a fork then serve!

Here’s a nice close up for you so you can see how the grains are fluffy and separated, and how the bacon bits are lovely and golden.

No mushy, overcooked rice in sight!

Freshly cooked
Overhead photo of

What to serve with baked fried rice

Serve as you would fried rice which, these days, is far and beyond just Asian foods! Try it with the Mushroom Stuffed Chicken I shared a couple of weeks ago, or as a side for a fillet of seasoned pan fried fish.

Pair it with something sticky like this Chilli Chicken, Honey Garlic Chicken or a tropical Hawaiian Huli-Huli chicken. For vegetarian options, skip the bacon and instead, pile over juicy buttery garlic mushrooms or a medley of marinated grilled vegetables.

The rules are – there are no rules! This is a rice side that will go with virtually anything. Asian – or not! – Nagi x

PS I just had a fleeting thought. If you’d like to turn this into a meal, trying stirring through a big handful of baby spinach or chopped English spinach when fluffing it up at the end. By upping the veg in this, it would be great as a meal!


Watch how to make it

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Emergency “Dump ‘n Bake” Fried Rice

Recipe video above. Just dump all the ingredients in a pan, and shove it in the oven. Then out comes a seasoned rice that's amazingly similar to wok-tossed fried rice! Every grain of rice is perfectly cooked, and even the bacon is golden.
We use less liquid that the usual 1:1.5 rice to water ratio because we need to factor in the water that comes out of the frozen vegetables.
Bonus: this recipe starts with uncooked rice. No need to plan ahead with day-old cooked rice like you usually do!
Course Rice, Side Dish
Cuisine Asian
Keyword Baked Rice, Fried Rice, oven rice
Prep Time 29 minutes
Servings 5 – 6
Calories 454cal
Author Nagi

Ingredients

Baked Fried Rice:

  • 1 1/2 cups long grain white rice , UNCOOKED (Note 1)
  • 2 cups chicken or veg stock , low sodium
  • 1 1/2 tbsp light soy sauce
  • 1 tbsp Chinese cooking wine (or Mirin, Note 2)
  • 2 garlic cloves , minced with crusher (straight into pan)
  • 2 cups frozen diced veg (carrots, peas, corn mix, Note 3 fresh veg)
  • 1/4 tsp white pepper
  • 1 1/4 cups / 180g bacon or ham , chopped (I use store bought bacon bits)

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, tilt to check.
  • 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

This will serve up to 6 as a side, or 4 people as a main.

1. Rice types – Best made with long grain rice because it’s the least sticky so you get that nice crumbly, fluffy fried rice texture with this “dump ‘n bake” cooking method. Other rice types that work:
  • Basmati rice – same fluffy texture but you get the basmati aroma (it’s not traditional with fried rice seasoning, but it’s rather nice!)
  • Medium and short grain white rice – works perfectly but the rice is a bit stickier (that’s the way it is) so don’t expect the same rice texture you see in the video (it will clump a little more).
  • Jasmine rice – reduce water by 1/4 cup (water to rice ratio is lower, see here for cooking plain jasmine rice).
Recipe won’t work as written for: brown rice, paella or risotto rice, wild rice, quinoa or other speciality rices. I’d need to figure out liquid/rice ratios and bake times.
2. Chinese cooking wine – adds umami / depth of flavour which is important for this method of cooking that skips the usual “sauté garlic and onion” etc. Dry sherry is the best substitute, followed by Mirin (though rice will be a touch sweeter) then cooking sake.
If you can’t consume alcohol, skip it and add an extra 1/2 tbsp of soy sauce PLUS add 30g / 2 tbsp of unsalted butter with the sesame (butter compensates for loss of flavour from skipping the cooking wine).
3. Fresh veg – If you use fresh instead of frozen veg, add 1/4 cup of water. Required because frozen veg leech water as they cook which is factored into water/rice ratio in this dish.
  • Carrots, peas, corn, onion – use in recipe as written.
  • Cauliflower, broccoli, green beans, asparagus, zucchini, capsicum/bell peppers – add them 30 min into bake time.
I don’t recommend: eggplant, mushrooms.
4. Storage – Keeps for 3 days in the fridge. Reheat using microwave.
5. Nutrition per serving, assuming 5 servings.

Nutrition

Calories: 454cal | Carbohydrates: 64g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 1016mg | Potassium: 352mg | Fiber: 7g | Sugar: 1g | Vitamin A: 5418IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 2mg

Life of Dozer

Weekend car problems. Dozer was keen to help. (Well that’s a big fat lie! We all know he was just snuffling around for treats from the road side assistance man.)

The post Emergency “Dump & Bake” Fried Rice appeared first on RecipeTin Eats.

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Golden Chicken Pie

Doesn’t a Golden Chicken Pie just sound so heavenly? One of those meals that will become an instant favourite regardless of whether it’s for a Wintery supper by the fire or a Spring time picnic down by the dam. I wish I could take credit for the name. But it’s actually from Sophie Hansen’s beautiful […] The post Golden Chicken Pie appeared first on Stonesoup.

Golden Chicken Pie

Doesn’t a Golden Chicken Pie just sound so heavenly? One of those meals that will become an instant favourite regardless of whether it’s for a Wintery supper by the fire or a Spring time picnic down by the dam.

I wish I could take credit for the name. But it’s actually from Sophie Hansen’s beautiful book ‘A Basket by the Door’. As soon as I saw the name I was immediately dreaming of how I could make a Golden Chicken Pie that would be just as delicious and comforting but without all the hassle (and carbs) of pastry.

It took a while to get there but I couldn’t be happier with this super simple ‘pie’ topped with a mixture of hummus and egg yolk (for the golden colour).

All you need is to soften an onion, brown some diced chicken. Mix together some hummus and egg (commercial hummus is fine). And then give it a blast in a scorching hot oven for 10 minutes.

Just don’t tell anyone how easy it is.

If you don’t want to generate the egg white leftovers, you can just use a whole egg instead of the yolks. The colour won’t be as golden but it will still taste amazing.

Oh and… If you want an even lower carb option use my Almond Hummus, or Broccoli Hummus.

Golden Chicken Pie
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Golden Chicken Pie

Total Time 30 minutes
Servings 2 hungry people

Ingredients

  • 1 large onion
  • 450 g chicken thigh fillets or breast fillets
  • 200 g hummus
  • 2 egg yolk
  • 1 bag baby spinach

Instructions

  • Turn your oven to 250C (480F). Slice your onion in half lengthwise, remove the skins. Then slice each half into thin 1/2 moons.
  • Heat a little oil in a small (20cm / 8in) frying pan on a medium heat. Cook onion, covered, stirring every few minutes until the onion is no longer crunchy. If it browns that's OK but it more about softening it. Will take about 7-8 minutes.
  • Meanwhile, slice the chicken into bite sized pieces. When the onion is soft, increase the heat to high and add the chicken and 1/4 teaspoon find salt. Cook uncovered stirring every few minutes until chicken is no longer pink.
  • While the chicken cooks, mix the hummus and egg yolks together in a small bowl.
  • When the chicken is no longer pink, remove from the heat. If your pan is oven proof use a spoon to smooth the chicken into a single layer. If your pan isn't oven proof, quickly line a 20cm pie dish or spring form pan with baking paper and spoon the chicken mixture into the dish. Pour over the hummus mixture smoothing it with a spoon to cover the surface. Don't stress too much about getting it completely even.
  • Pop in the oven for 10 minutes if using your frying pan (or 12 minutes if using a different dish for baking. Given you won't have the residual heat of the pan it will take longer).
  • When the pie is golden and bubbling, remove from the oven serve hot or at room temp with baby spinach or salad leaves on the side.

Video

NET CARBS 21g/serve

Variations & Substitutions Golden Chicken Pie

no waste – replace 2 egg yolks with 1 whole egg.

keto / ultra low carb – use my Almond Hummus, Broccoli Hummus.

vegetarian – chicken = cooked lentils, beans or chickpeas or mushrooms or eggplant.

legume-free / paleo – use the keto options above.

more substantial (carb lovers) – use commercial puff pastry and bake as per these flexitarian pies or serve with warm pita bread or tortillas.

more substantial (low carb) – serve with a more substantial salad.

Low FODMAP – replace the onion with defrosted and drained frozen spinach – stir in after the chicken is cooked.

more vegetables – feel free to add any cooked veg that takes your fancy. I’m a big fan of mushrooms in pies.

different protein – use any tender diced meat that doesn’t need long cooking, crumbled sausages or ground (minced) meat or see the vegetarian options.

hot! – serve with your favourite hot sauce or add some dried chilli flakes or chilli powder to the chicken once it is cooked.

spicy – add whole cumin or coriander seeds to cook with the onion. Or add 1-2 teaspoons of ONE of the following: ground cumin, ground coriander, curry powder, baharat, berbere spice, ras el hanout or smoked paprika with the chicken. All spice would be good but you’d only need 1/2 teaspoon. Or for a Moroccan vibe add 1/2 teaspoon each ground cinnamon and ginger.

creamy – add a few tablespoons whipping cream or sour cream to the chicken just before topping with the hummus mixture.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

chicken thigh / breast fillets – freeze them.

hummus – will keep in the fridge for a few weeks. Can be frozen.

eggs – will keep in the fridge for weeks or use for another meal. Egg whites can be frozen or use them for another meal.

baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens.

Problem Solving Guide Golden Chicken Pie

bland – more salt! Serve with hot sauce or a squeeze of lemon or lime to freshen things up.

too dry – overcooked pie. Next time get it out earlier. For now a drizzle of extra virgin olive oil or a dollop of mayonnaise or pesto will help.

no oven – cook chicken and onion and serve on a bed of the hummus. Skip the egg.

Prepare Ahead Golden Chicken Pie

You can. I have a funny thing about reheated chicken so I would serve at room temp or cold. Just cook as per the recipe but keep the salad separately. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.

Golden Chicken Pie

More Recipes Like Golden Chicken Pies

  • Lime & Chipotle Chilli Chicken
  • Lemon & Za’atar Chicken
  • Flexitarian Pot Pies
  • Spiced Chicken with Ginger Almond Sauce
  • Creamy Mushroom, Beef & Almond Pies (Low Carb)
  • Super Simple Egg & Bacon Pie

With love,
Jules x

The post Golden Chicken Pie appeared first on Stonesoup.

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