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Baked Chicken Fried Rice

  Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12
 
 

Ingredients & Steps

 

Marinated Chicken

 
  • 3 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
  • 3 tablespoon hoisin sauce
  • 3 tablespoon soy sauce
  • 6 teaspoons sesame oil
  • 1 tablespoon garlic, finely minced

  •  
     
  • Place marinated chicken ingredients in a bowl and mix well to combine.
  • Set overnight in refrigerator to marinate.
  •  
     

    Baked Fried Rice

     
  • 5 cups white rice, uncooked
  • 5 cups chicken broth
  • 5 tablespoons light soy sauce
  • 2 tablespoons garlic cloves, finely minced
  • 3/4 teaspoon white pepper

  • 6 cups frozen diced vegetables (carrots, peas and corn mix), still frozen
  • 3 cup chopped ham

  •  
     
  • Place all the baked fried rice ingredients, except the vegetables and ham, in a 13x9-inch metal pan (not ceramic or glass).
  • Shake to spread the rice evenly, ensuring all the rice is submerged under the broth.
  • Sprinkle the vegetables evenly across the surface, then sprinkle the ham on top.
  • Cover with aluminum foil and bake in a preheated 400-degree F oven for 25 minutes.
  •  
     

    Add Chicken

     
     
  • Remove the aluminum foil (reserve the foil)
  • Spread the chicken in a single layer across the surface of the rice.
  • Bake, uncovered, for 20 minutes.
  •  
     

    Finishing Touches

     
  • 6 eggs, scrambled
  • 6 teaspoons sesame oil (for finishing)
  • 3 green onion, finely sliced (for finishing)

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  • Remove from the oven, cover with the reserved aluminum foil, and rest for 10 minutes.
  • Use a rubber paddle to turn the rice over and gently break it up.
  • Add the scrambled egg (if using).
  • Drizzle with sesame oil and sprinkle with the green onion.
  • Gently toss the fried rice to mix it together, then serve!


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