Nutrition

Ingredients

• 1-1/2 cups uncooked long-grain rice
• 2 cups chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons mirin (sweet rice wine)
• 3 garlic cloves, minced
• 1/4 cup grated onion
• 1-1/2 cups frozen peas and carrots
• 1/2 cup frozen shelled edamame
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 3/4 cup center-cut bacon strips, chopped
• 3/4 cup diced fully cooked ham
• 2 tablespoons butter, optional
• 5 large eggs, room temperature, beaten, optional
• 1 tablespoon sesame oil
• 2 green onions, thinly sliced

Instructions

1. 1 Preheat the oven to 400°F. In a lightly greased 13x9-inch baking dish, combine the rice, broth, soy sauce, oyster sauce, mirin, garlic, onion, peas and carrots, edamame, pepper and salt. Mix and spread into an even layer. Scatter the top with the chopped bacon and diced ham, then cover the pan tightly with aluminum foil.
2. 2 Bake, covered, for 45 minutes. Then, remove the foil (don't throw it away) and bake for an additional 10 to 15 minutes or until the bacon and ham are lightly browned and the liquid has mostly absorbed. Remove from the oven and loosely cover again with foil. Let the baked fried rice rest for 10 minutes. Editor's Tip: Rice can vary by brand, so keep a close eye on the rice during the final stages of cooking to ensure the liquid is fully absorbed or that the rice does not dry out too much.
3. 3 Scramble the eggs while the fried rice rests. Melt the butter in a nonstick skillet over medium heat, then add the eggs. Cook undisturbed for 30 seconds, then gently stir and fold the eggs with a rubber spatula, forming small curds as they cook. Continue to cook until completely set.
4. 4 To serve, uncover the fried rice and top it with the scrambled eggs. Next, stir and fluff until the eggs, bacon and ham are evenly incorporated into the rice. Drizzle with sesame oil and garnish with green onions.

Original Source

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