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Baked "Fried" Rice

Rated as 4.69 out of 5 Stars

"If you don't have cold leftover rice around, this easy oven method will produce something very similar to the classic fried rice, with the perfect texture every time. Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. Just adjust cooking time if using a different kind of rice or pan size. Garnish with green onions and serve with a runny poached egg on top if desired."
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1 h 10 m servings 361
Original recipe yields 6 servings


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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Increase oven temperature to 475 degrees F (245 degrees C). Return to the oven until rice is browned and crusted, about 10 minutes.


  • Chef's Note:
  • I used a 11-1/2x8x2-1/2-inch pan, but your standard 9x12-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.

Nutrition Facts

Per Serving: 361 calories; 9.9 56.9 9.8 14 1351 Full nutrition

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  1. 29 Ratings

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Most helpful positive review

I don't think I've submitted a review on the site before but this was so delicious that I felt compelled to finally write one. I didn't change a single thing about this recipe. It's perfect. Did...

Most helpful critical review

Nice flavor, but it's missing something. Making the dish with brown rice is also a bit tricky - more liquid and time needed.

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Least positive

I don't think I've submitted a review on the site before but this was so delicious that I felt compelled to finally write one. I didn't change a single thing about this recipe. It's perfect. Did...

Fantastic method for fool proof fried rice. I have also used this method for Indian, Middle Easter and Malaysian style as well.

Made this for my husband and I, it turned out excellent. I'm a huge fan of fried rice and now I don't have to go to those buffet places to get it!

Used water instead of broth - still came out good but I think it would have been better with the broth. Also sauteed the vegetables beforehand as other reviewers suggested.

Excellent! Lots of leftover ham from Easter and this recipe fit the bill. Easy, quick and delicious. Used mixed vegetables for a low prep version.

I made it using the exact recipe but I did add a tsp of dashi (soup base). The dish came out perfect and delicious. I really recommend using the chili paste as it gives it a extra flavor profil...

Chef John hit another home run! 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 usin...

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 b...

Being Japanese , I never would have thought of BAKING fried rice, but it turned out very well. The only thing that I did differently was sautéed the carrots and onions a bit prior to adding to ...