Prep time: 15 minutes
Cooking time: 20 minutes
2 cups long-grain white rice
2 tablespoons canola oil
1 tablespoon sesame oil, or to taste
½ cup sliced green onions
3 cloves garlic, crushed
½ cup diced red bell peppers
½ cup diced carrots
½ cup green peas
1 pinch salt to taste (Optional)
3 tablespoons soy sauce
1 cup diced meat
2 teaspoons chili paste
3 cups chicken broth
Preheat the oven carefully to 400 degrees Fahrenheit (200 degrees C). In a large baking dish, place the rice.
Drizzle canola and sesame oils over rice and toss to cover fully. Combine the garlic, green onions, bell peppers, carrots, peas, and ham in a mixing bowl.
Season with salt and pepper. Stir until everything is completely blended. Combine the chicken broth, soy sauce, and chili paste in a saucepan over high heat. Bring to a boil, stirring constantly. Pour over the rice and give it a quick swirl.
Wrap the top securely in heavy-duty aluminum foil. Bake for 32 minutes in a preheated oven. Remove from the oven and set aside for 10 minutes. Remove the lid and fluff the rice with a fork. Seasoning should be tasted and adjusted.
Raise the oven temperature to 475°F (245 degrees C). Return to the oven for 10 minutes or until the rice is toasted and crusted.