Without the necessary BTUs- I have found it impossible to achieve the fried rice of my dreams. Wok-kissed, each grain glistening with fat and flavor- the kind of fried rice served in Chinatowns everywhere.

Until I found this recipe! Fried rice in the oven- with high heat from all side- it is a brilliant idea and works like a charm.

Rice: I cooked 1.5 cups of white rice in the rice cooker and then cooled the rice on a baking sheet

Vegetables: I used a blend of frozen peas, corn and beans – defrosted in the microwave

Protein: I used trader joes meatless meatballs- heated in a pan with some oil for 5-10 minutes

Sauce: 1 tbsp gochuang (from whole foods), 2 tbsp soy sauce, 1 tbsp oil

Technique- mix all- set in oven at 450 F for 10-15 minutes till rice grains get slightly charred on top- add salt if needed

Top with sliced scallions and some chilles in vinegar ( chillies sliced, vingegar, salt, sugar)

This one is a weeknight keeper- total prep time is less than 10 minutes (slice scallion while defrosting stuff). The NYT recipe has fresh veggies in it- which I’m sure will also be delicious.