"Fried rice recipes tend to require a wok or heavy-based saucepan and, ideally, the flame from your stovetop, but you can skip the stove for your next fried rice recipe and opt for the oven instead."
"Day-old refrigerated rice is ideal since it's had time to dry out, facilitating the absorption of flavorful frying oils and sauces."
"Rye's recipe makes easy work of fried rice, while saving you oil splatter and a dirty stovetop."
"If you want the tofu to have a bit of crisp on all sides, stir the mixture halfway through baking."
Oven-baked fried rice can be made using a sheet pan, eliminating the need for a stovetop. The recipe starts with pre-cooked, day-old rice for optimal texture. Chicken is marinated and combined with diced vegetables and rice in a bowl. The mixture is spread in an oiled sheet pan and baked at 375 degrees Fahrenheit for 20 minutes. Eggs can be added after baking, along with any frozen vegetables. The recipe allows for ingredient substitutions, such as tofu for chicken or shrimp added midway through baking.
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