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–+ servings

Emergency Dump 'n Bake Fried Rice

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A quick and easy fried rice recipe that uses minimal ingredients and is perfect for busy days. Great for cleaning out your fridge and a hit with the whole family!
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1.5 cups long grain white rice, UNCOOKED Note 1
  • 2 cups chicken or vegetable stock, low sodium
  • 1.5 tbsp light soy sauce Note 2
  • 1 tbsp Chinese cooking wine (dry sherry, mirin or sake) Note 3
  • 2 cloves garlic, minced straight into pan
  • 2 cups frozen diced vegetables (carrots, peas, corn mix) Note 4: fresh vegetables can be used
  • 0.25 tsp white pepper
  • 1.25 cups bacon or ham, chopped (uncooked) I use store bought chopped bacon, Note 5
  • 1 tbsp sesame oil
  • 0.5 cup green onion, finely sliced (2 – 3 stems)

Method
 

Preparation
  1. Preheat your oven to 200°C / 390°F (180°C fan).
  2. In a baking dish (~22 x 32cm / 9 x 13"), combine all the Baked Fried Rice ingredients except for the bacon. Stir everything together well and then spread the rice evenly across the pan.
  3. Scatter the chopped bacon evenly over the surface of the rice mixture.
Cooking
  1. Cover the dish with foil and bake for 40 minutes.
  2. Remove the foil and bake uncovered for an additional 15 minutes until the bacon is colored.
  3. Allow the dish to rest for 10 minutes, covered loosely with foil.
  4. Add the green onion and sesame oil. Fluff the rice with a fork and serve.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 15gFat: 18gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave or on stovetop with a splash of water to retain moisture. Use fresh vegetables when possible. Make gluten-free by using gluten-free soy sauce. Add cooked protein like shrimp or tofu for variation.
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