Baked “Fried” Rice

I had to improvise slightly with this as I had no soy sauce, pepper sauce or mushrooms. I had everything else and here is what I did. I followed the recipe up until when I had to add the soy/pepper sauce. At that point, I added three packets of Old El Paso Taco Seasoning. Three was too much as it ended up on the spicy side but two would have been perfect. However, it turned out VERY nice indeed. I’m going to use another egg next time. Egg is a lovely touch and a tad more would be great. The rice ended up very soft and the meat nice and tender. Actually, everything ended up very tender!! I’m not even sure I want to go back and try it with soy/pepper sauce. I’m absolutely delighted with how it turned out using the taco seasoning and will be making it again next weekend.

This is wonderful! I followed the recipe exactly and we loved it. I was a little worried about the amount of sesame oil but it was perfect. I can imagine using rotisserie chicken or roast pork instead of the ham with the same results. This tastes better than home-made fried rice and there is very little mess to clean up. Hubby gave it a thumbs up and can’t wait to have the leftovers with the poached egg on top. Thanks for another great recipe.

This was very tasty and very easy to make. I did 1 tsp Chile paste because I was nervous 2 tsp would be too spicy, but it was not spicy at all. I also only had canned peas, so I threw them in before the last 10 minute browning part

his is so good! I will admit to altering it a bit (I used mushrooms & carrots & no nuts) but I did the rest the same (oh & canned pineapple in pineapple juice is wonderful). I just love this recipe!!! Soooooo good!

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2 cups long-grain white rice
2 tablespoons canola oil
1 tablespoon sesame oil, or to taste
3 cloves garlic, crushed
1/2 cup sliced green onions
1/2 cup diced red bell peppers
1/2 cup diced carrots
1/2 cup green peas
1 cup diced ham
1 pinch salt to taste (optional)
3 cups chicken broth
3 tablespoons soy sauce
2 teaspoons chile paste (optional).


Preheat the oven to 400 degrees F (200 degrees C).
Place rice in a large baking dish. Drizzle in canola and sesame oils; toss to coat rice completely. Add garlic, green onions, bell peppers, carrots, peas, and ham. Season with salt. Stir until well combined.
Combine chicken broth, soy sauce, and chile paste in a pot over high heat. Stir and bring to a boil. Pour on top of the rice and stir briefly. Cover top tightly with heavy-duty aluminum foil.
Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Uncover; fluff rice with a fork. Taste and adjust seasoning.
Increase oven temperature to 475 degrees F (245 degrees C). Return to the oven until rice is browned and crusted, about 10 minutes.


I used a 11-1/2x8x2-1/2-inch pan, but your standard 9×12-inch casserole dish will work the same. This method will work no matter what you add in, as long as everything is chopped finely enough to cook through.
Some sesame oils can be very strongly flavored, and if that’s the kind you have, the amount I poured over the top of my egg could overpower the dish, so be careful.
Use Chinese barbecue pork instead of ham if available.
To brown the top, you can also place the cooked rice under the broiler for a few minutes.