If you love fried rice, you MUST try my oven-baked version. It is so incredibly simple and doesn’t require you to stand at the hob with the heat cranked up, manoeuvring a heavy wok with one hand. Just dump in a baking tray, mix and bake to fluffy perfection.
This version is lighter, healthier (only 1 tablespoon oil to serve 6 people!), packed with 7 kinds of veggies, protein from tofu and tastes just like the one from your favourite takeaway restaurant.
Ingredients 20
For The Rice
For The Tofu
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Method 8
Preheat oven to 200°C (180°C fan-forced).
Wash, rinse and drain the . Add the washed and drained rice to a 35cm x 25cm rectangular ceramic or non-stick baking dish.
Add the (such as grapeseed) and to the rice. Using your fingers, mix the garlic and oil into the rice until it is evenly coated.
Add the , , , , , and . Mix well. Cover the dish with aluminium foil and bake in the oven for 30 minutes.
Meanwhile, add the , , , and to a bowl. Toss the bowl to coat the tofu thoroughly with the cornstarch mixture.
Heat the (for frying tofu) in a large non-stick or cast-iron frying pan on medium-high. Add the and pan-fry for approximately 8 minutes, turning occasionally until tofu is crisp and golden all over. Remove and set aside.
Remove the baking tray from the oven and take off the foil. Add the , and to the fried rice. Mix gently and return to the oven. Bake uncovered for a further 10 minutes at 200°C (180°C fan-forced).
Remove from the oven. Add the , and cooked . Mix well. Cover with foil and rest for 5 minutes before serving.
