Baked "Fried" Rice
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.
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.