Rating: 4.65 stars
40 Ratings
  • 5 star values: 30
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • 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.

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

361 calories; protein 9.8g; carbohydrates 56.9g; fat 9.9g; cholesterol 14.2mg; sodium 1351.1mg. Full Nutrition
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Reviews (25)

Most helpful positive review

Rating: 5 stars
05/03/2019
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 everything and followed both the recipe and video- including the egg on top with spices, more sesame oil and green onion for garnish. Going to make it again soon but try out chicken instead of ham for something different. Thank you so much Chef John for such a tasty recipe! Read More
(6)

Most helpful critical review

Rating: 2 stars
04/16/2020
Nice flavor, but it's missing something. Making the dish with brown rice is also a bit tricky - more liquid and time needed. Read More
40 Ratings
  • 5 star values: 30
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/03/2019
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 everything and followed both the recipe and video- including the egg on top with spices, more sesame oil and green onion for garnish. Going to make it again soon but try out chicken instead of ham for something different. Thank you so much Chef John for such a tasty recipe! Read More
(6)
Rating: 5 stars
04/02/2019
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 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. Read More
(4)
Rating: 3 stars
12/24/2020
I really wanted to love this, but I didn't. The rice cooked unevenly and the flavor was a little flat for me. The fried egg did help the overall taste, but there was no redeeming the grains of undercooked rice. Read More
(3)
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Rating: 4 stars
04/23/2019
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. Read More
(3)
Rating: 5 stars
01/30/2020
Fantastic method for fool proof fried rice. I have also used this method for Indian, Middle Easter and Malaysian style as well. Read More
(3)
Rating: 3 stars
02/18/2021
Well, it wasn't as greasy as I thought it might be but there is way too much rice in this recipe. I used turkey kielbasa and low soy sauce. I scrambled two eggs and used frozen peas & carrots that I cooked before adding to the dish in the last stir. Oh and I added a couple of teaspoons of Frank's Wing sauce instead of the chili paste. My husband said it was tasty and I thought it was good but stirring all that stuff in a 7 x 11 inch baking dish was a real mess. I'm not sure I'll ever make this again. Read More
(2)
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Rating: 5 stars
02/22/2021
Really simple and really good. Made it just as the recipe said. My family loves it! They ate the whole thing. I will definitely make again. Read More
(2)
Rating: 4 stars
03/30/2019
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 rice and meat. Otherwise pretty pleased. Read More
(2)
Rating: 5 stars
05/12/2019
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! Read More
(1)
Rating: 2 stars
04/16/2020
Nice flavor, but it's missing something. Making the dish with brown rice is also a bit tricky - more liquid and time needed. Read More