Magic baked chicken fried rice


  • 1½ cups (300g) long-grain white rice , uncooked
  • 1½ cups (375ml) low-salt chicken stock
  • 1½ tablespoons light soy sauce
  • 1 tablespoon Chinese cooking wine
  • 2 cloves of garlic , finely minced 
  • ¼ teaspoon white pepper
  • 2 cups (270g) frozen diced vegetables , (carrots, peas and corn mix) still frozen
  • ¾ cup (100g) chopped bacon or ham , I use store-bought chopped bacon
  • 500 g chicken thigh fillets , cut into 1.5cm pieces
  • 1 tablespoon oyster sauce
  • 1 tablespoon Chinese cooking wine
  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil
  • 1 clove of garlic
  • 2 eggs , scrambled (optional)
  • 2 teaspoons sesame oil
  • 1 green onion stem , finely sliced


Preheat the oven to 200°C (180°C fan-forced).

Bake covered – Place all the baked fried rice ingredients, except the vegetables and bacon, in a 23 x 33 cm metal pan (not ceramic or glass). Shake to spread the rice evenly, ensuring all the rice is submerged under the stock. Sprinkle the vegetables evenly across the surface, then sprinkle the bacon on top. Cover with foil and bake for 25 minutes.

Marinate chicken – Meanwhile, place the marinated chicken ingredients in a bowl and mix well to combine. Set aside to marinate while the rice cooks.

Bake uncovered – Remove the foil (reserve foil), then spread the chicken in a single layer across the surface of the rice. Bake, uncovered, for 20 minutes.

Rest and serve – Remove from the oven, cover with the reserved 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 through, then serve!