Tray Bake Fried Rice
Servings
4
servingsPrep time
20
minutesCooking time
45
minutesIngredients
4 cups 4 day-old cooked jasmine or basmati rice* (see notes)
300 g 300 chicken thigh or breast, diced
150 g 150 frozen raw prawns
2 tbsp 2 soy sauce
1 tbsp 1 rice wine vinegar
1 tbsp 1 sesame oil
1 1 thumb-sized piece of ginger, finely grated
2 cloves 2 garlic, minced
1 small 1 onion, finely diced
1 large 1 carrot, small cubes
1 cup 1 frozen peas
4 4 eggs, lightly beaten
2 2 spring onions, finely sliced
Salt and pepper, to taste
Chilli oil, to serve (optional)
Directions
- Preheat the oven to 200°C. Line a large baking tray or roasting dish with baking paper.
- In a bowl, combine the chicken and prawns with soy sauce, rice wine vinegar, sesame oil, ginger, garlic, and a pinch of pepper. Set aside while you prep the other ingredients.
- Spread the cold cooked rice evenly over the tray. Scatter the marinated chicken and prawns over the top. Add the onion, carrot, and peas, and mix through. Cover the tray with foil. Bake for 20 minutes, until the chicken is mostly cooked through and the prawns are turning pink.
- Remove the foil, drizzle the beaten eggs evenly over the tray, and return to the oven uncovered. Bake for another 20 minutes, or until the top is golden and crisp in places and the egg is fully set. Finish for a few minutes under the grill for extra crispy edges.
- Scatter with spring onions and drizzle with chilli oil if desired. Serve hot, straight from the tray.
Recipe Video
Notes
- * Day-old rice is best as it’s drier and crisps up beautifully, stored covered, in the fridge overnight. Freshly cooked rice can end up soggy – if using, spread it on a tray to cool and dry slightly first.
- This fried rice reheats well and makes great lunch leftovers – just crisp it up in a hot pan or oven for the best texture.
- Leave out the chicken and prawns and load up with mushrooms, edamame or cubed tofu for a vegetarian version. You can also use whatever proteins you like – diced tofu, leftover roast chicken, bacon, ham or firm white fish all work well. Just adjust cooking times as needed.
- Add chopped chilli to the marinade or serve with extra chilli oil or sriracha on the side.