Easy Fried Rice
Easy Island Fried Rice
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Make perfect rice every time with this easy and proven recipe to cook rice in the oven.

Course: Side Dish
Cuisine: Chinese
Servings: 4 servings
Author: Betsy Edwards
For the Rice:
  • 1 1/3 cups long grain rice
  • 2 1/3 cups water
  • 1 1/2 tablespoons butter
  • 1 teaspoon table salt
  • Aluminum foil
For the Fried Rice
  • 1/2 cup vegetable oil divided (use sesame oil if available)
  • 1 cup cooked ham , pork, or spam, cubed
  • 1/2 white onion , chopped
  • 2 medium garlic cloves , minced
  • 1 ½ cups frozen peas & carrots
  • 4-5 cups rice cooked and cooled slightly
  • 6 green onions
  • 1 (8 ounce) can water chestnuts , sliced (optional)
  • 3 large eggs whisked
  • 3 tablespoons soy sauce
For the Rice
  1. Preheat oven to 375°F conventional or 350°F convection.
  2. Place 2 1/3 cups water, 1 1/2 tablespoon of butter, and 1 teaspoon of salt in a microwave safe bowl and heat in the microwave till boiling. Or heat on the stove top in a pan.
  3. While water is heating place 1 1/3 cups white long grain rice in an oven safe pan or dish.
  4. Add the boiling water to rice. Mix well and quickly cover tightly with a piece of foil.
  5. Bake 23-25 minutes until the rice is tender but not mushy and all the liquid should be absorbed. If it's not done, bake for another 2 to 4 minutes.  While rice is cooking prep all ingredients for the fried rice and set aside.

  6. When rice is done turn it out onto a large tray and spread in a even layer to cool.

For the Fried Rice
  1. Add ¼ cup vegetable oil in a large skillet or wok over medium heat. Heat until shimmering. Add white onions and cook until onions are translucent.
  2. Add meat and cook until meat is browned.
  3. Add garlic, and cook 30 seconds until fragrant.
  4. Add more oil if necessary
  5. Add 4-5 cups cooked, cooled rice. Stir and toss, until the rice is pale brown, toasted, and has a lightly chewy texture, about three minutes, adding oil as needed.

  6. Add frozen peas and carrots, green onions and water chestnuts. Cook, stirring gently, until heated through, about 2-3 minutes.
  7. Drizzle the eggs over the hot rice. Use a spatula to scramble the eggs, breaking them up into small bits. Toss the egg and the rice together. Add soy sauce and toss to coat.
  8. Serve.