At the risk of being controversial, fried rice need not be fried.
In ditching the skillet or wok for a baking tray, we increase the cooking surface area, which can produce more crispy edges, which for many are the best part of the dish. Baking your fried rice also takes the dish from being technique- and timing-intensive to almost foolproof. Baking does make the cooking process slower, but after some simple and speedy preparation, you’re free to focus on other dishes, wash up or just relax.
The other benefit of this recipe is its utility as a one-size-fits-all post-holiday leftovers dish. I happened to have char siu pork belly, corn and broccoli, but anything can work. Shrimp, chicken, tofu or even a mix is perfect. Vegetarian and even vegan diets aren’t hard to accommodate if you omit the butter and eggs. Even the rice you use can vary — short, medium or long. You may note that mine is genmai brown rice, but white would be usual.
Miso mixed with mirin keeps the color and flavor quite light, but if you prefer traditional soy sauce, feel free. Even sweet chili for a Southeast Asian spin could be fun; add in leftover sausage and cabbage would be a real winner as well.
As with my bubble and squeak recipe, I’ve used a whole baking tray to maximize surface area. If you prefer, it could also be prepared and served in a casserole dish so diners can serve themselves at table.
Serves 2-4
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients:
• 1½ cups rice, precooked (warm or cooled)
• 1 can sweet corn, drained
• 200 grams broccoli
• 1 green onion, diced
• 200 grams char siu pork belly
• 2 garlic cloves
• 20 grams ginger
• 15 milliliters sesame oil
• 50 milliliters miso
• 50 milliliters mirin
• 25 grams cold butter
• Optional: 4 large eggs
1. Chop the broccoli, green onion and char siu pork belly, then mix them together in a large bowl along with the corn and cooked rice.
2. Thinly slice the garlic and ginger, then combine with your sesame oil, miso and mirin. Mix well with the meat and vegetables from step 1.
3. Spread your meat, vegetable and rice mixture onto a 25-by-35-centimeter baking sheet. Cube your butter and array over the top of the sheet.
4. Bake for 25 minutes at 220 degrees Celsius or until the top begins to color and the edges begin to crisp.
5. Though optional, many consider fried rice incomplete without eggs, which make for a more substantial meal. Remove the baking sheet from the oven after 20 minutes, then make small indentations in the top with a spoon. Crack the eggs directly over the top, then return to the oven for another five minutes before serving. If you time it right, the runny yolks soak through the dish, lightly binding everything and adding a new, delicious texture.
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