Jamie Oliver once confessed: "Sometimes after a long day, even I don't have the energy to deal with the hassle of chopping vegetables, pulling out woks and smoking out my kitchen.". This recipe of his involves combining rice, bacon, ham and chicken in a pan, throwing in some other tasty ingredients - and baking it all in the oven for 45 minutes. "The recipe was a smash hit," Jamie remembered after sharing his super easy chicken rice meal on social media. "Truth is, it's delicious – the flavour is fantastic, the rice is fluffy and moist," the chef claimed.
'I'm talking about throwing together rice, bacon, ham, chicken, and other tasty goodies in a baking dish, and baking in the oven,' Jamie said. His simple baked fried rice recipe was featured on his hit Channel 4 cooking show – and now fans are making it at home in thousands. Ingredients. Baked fried rice. 300g long-grain white rice, uncooked375ml low-salt chicken stockOne-and-a-half tablespoons of light soy sauceOne tablespoon Chinese cooking wineTwo cloves of garlic, finely mincedA quarter teaspoon of white pepper270g frozen diced vegetables, (carrots, peas and corn mix) still frozen100g chopped bacon or ham.
Marinated chicken. 500g chicken thigh fillets, cut into 1.5cm piecesOne tablespoon oyster sauceOne tablespoon Chinese cooking wineOne tablespoon light soy sauceTwo teaspoons sesame oilOne clove of garlic. To finish. Two eggs, scrambled (optional)Two teaspoons sesame oilOne green onion stem, finely sliced. Method. Bake for 45 minutes or until the rice is soft and there is a crispy crust at the bottom. Shake the pan to ensure the rice is evenly spread and completely covered by the stock.
Scatter the veggies and bacon over the top, then seal with foil and pop it in the oven for 25 minutes. While that's cooking, toss the chicken in its marinade and set aside, reports the Express. After the rice has had its time, whip off the foil (but don't throw it away), lay the chicken on top, and let it bake again for 20 minutes without cover. Once done, let it rest under the foil you saved earlier for a good 10 minutes.
Then, give the rice a gentle stir with a rubber spatula. Jamie Oliver shared his kitchen wisdom, admitting: "I tried all sorts of ways to bake the egg in the oven along with the rice, but it just didn't work or got unnecessarily fiddly. It's just easiest to cook it on the stove.". So, beat those eggs and scramble them in a pan with a bit of oil until they're just right. Toss them into the rice with a drizzle of sesame oil and a sprinkle of spring onions, give it a good mix and dish it up. And here's a tip – this tasty meal can stay fresh in the fridge for three days or be frozen for up to three months.
300g long-grain white rice, uncooked. 375ml low-salt chicken stock. One-and-a-half tablespoons of light soy sauce. One tablespoon Chinese cooking wine. Two cloves of garlic, finely minced. A quarter teaspoon of white pepper. 270g frozen diced vegetables, (carrots, peas and corn mix) still frozen. 100g chopped bacon or ham. 500g chicken thigh fillets, cut into 1.5cm pieces. One tablespoon oyster sauce. One tablespoon light soy sauce.
