You probably think of fried rice as a takeout staple but its big secret is that it’s also the perfect solution for a quick homemade dinner. And while you’d usually make it in a wok or a skillet, this Dump and Bake method makes your life even easier because the whole thing comes together in the oven in a single pan. Yes, even the rice! There’s no pre-cooking, no prep, just one of those genius recipes where the oven does all of the work for you.

If you haven’t tried a “dump and bake” recipe before, it can sound a little crude, but all you need to know is that it’s a recipe where you add all of the ingredients to a baking dish and then pop it in the oven. You’re literally dumping everything in and then walking away. They’re SO easy, which is what makes them the ideal solution when you don’t have a ton of time to babysit something on the stovetop.

In this case, you’re mixing some white rice with soy sauce, chicken stock, a little Chinese cooking wine, and some mixed vegetables and baking it all until the rice is fluffy and tender and perfectly seasoned. While bacon is my favorite meat to use here because of the way the fat flavors the rice, diced ham, or barbecued pork are great options too – you can absolutely play around with protein and ingredients in this dish.

While egg is a fried rice classic, it doesn’t lend itself well to the “dump and bake” method, so if that’s something you can’t live without in your fried rice, just scramble a couple up and stir them in at the end. I don’t miss them much, but it’s easy enough to add them in if you will!