Emergency “dump & bake” fried rice from RecipeTin Eats by Nagi Maehashi

  • white pepper
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  • green onion
  • Show all ingredients...
  • Serves : 5 – 6

  • EYB Comments

    Can substitute vegetable stock for chicken stock; dry sherry, mirin, or sake for Chinese cooking wine; and ham for bacon. See recipe for a vegetarian variation.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Honey prawns; Sesame crusted tofu steaks; Mushroom-stuffed chicken breast; Asian chilli chicken; Hawaiian tropical chicken (Huli huli chicken); Honey garlic chicken breast

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for chicken stock; dry sherry, mirin, or sake for Chinese cooking wine; and ham for bacon. See recipe for a vegetarian variation.

  • hirsheys on July 14, 2023

    I made a version of this interesting dish mostly using the cooking technique more than the recipe itself. While I used the proportions of rice and meat, I replaced the ham/bacon with the chinese sausage that is my family’s preference in fried rice and used only peas for the veggies (rather than mixed veggies - I hate cooked carrots). I followed the sauce recipe pretty much, with just a pinch of added sugar (which my dad always adds to cantonese sauces). The rice doesn’t come out quite the right texture - mine was a little softer than I’d have liked and not quite as fatty as you get when you fry it, but this is way faster and a very quick meal all in all. I added a quickly scrambled egg on top and it was quite satisfying. Next time I’d add a little extra fat somehow and maybe a touch less liquid, but the overall concept here is solid.

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