Baked “Fried” Rice – Once Cooked
That’s because we’re using the same method as we do for rice pilaf, where the grains of rice get coated in fat before absorbing the cooking liquid. This ensures plump, tender, separate grains, and never sticky clumps of rice. By the way, this technique will work no matter what you include in your mixture, as long as you’re using long-grain rice, and cooking it in a similarly sized pan.
Ingredients for 4 large portions:
(I used a 11.5” x 8” x 2.5” pan, but your standard 9” x 12” casserole dish will work the same)
2 cups white long grain rice
2 tablespoons canola oil
1 tablespoon sesame oil (mine was mild, so you may need to adjust this down)
optional 1/2 to 1 teaspoon salt, depending on the saltiness of your broth and ham.
3 cloves crushed garlic
1/2 cup sliced green onions
1/2 cup diced peppers
1/2 cup diced carrots
1/2 cup green peas
1 cup diced ham or Chinese barbecue pork
3 cups boiling hot chicken broth
3 tablespoons soy sauce
2 teaspoons chili paste, optional
- Bake at 400 F. for 32 minutes, and let rest for 10 minutes before unwrapping and fluffing.
- To brown the top, place in a 475 F. oven for 7 to 10 minutes, or under the broiler for a few minutes until the surface is nice and crusty.
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