Hetty McKinnon recommends making fried rice on a tray - ABC Life
What I love about this recipe is that it's hands off, writes Hetty McKinnon. Mix cold rice with vegetables, add some seasoning and stick it into a blaring hot oven.
And while a tray will never replace my wok, somehow this pared-back method of preparing fried rice became essential to my days in isolation, when cooking became both a welcome distraction and a daily challenge.
What I love about this recipe is that it's hands off. You mix cold rice with vegetables, add some seasoning and stick it into a blaring hot oven. From there, the oven does the work for you.
Baked at high heat, some of the rice crisps up, while other pieces remain soft, creating a pleasing melange of textures.
It's both magical and practical at the same time, and exactly the type of low impact-high intensity cooking we are all looking for nowadays.
While 'spring' is the theme of this fried rice, this recipe is specifically designed so you can use any vegetables you want, depending on what's in season, or what you have languishing in your vegetable crisper.