Description
Baked Fried Rice is a hands-off, oven-baked version of the classic stir-fry dish. Packed with vegetables, eggs, and savory seasoning, it’s an easy and delicious one-pan meal or side.
Ingredients
Units
Scale
- 3 cups cooked and cooled white rice (preferably day-old)
- 1 cup frozen peas and carrots, thawed
- 1/2 cup chopped onion
- 2 green onions, sliced
- 3 large eggs, beaten
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine cooked rice, peas and carrots, onion, green onions, beaten eggs, soy sauce, sesame oil, vegetable oil, garlic powder, and black pepper. Mix well until evenly combined.
- Spread the mixture evenly in the prepared baking dish.
- Cover with foil and bake for 20 minutes.
- Remove foil, stir the rice, and bake uncovered for an additional 10-15 minutes, or until the eggs are fully cooked and the rice is slightly crispy on top.
- Remove from oven, stir again, and serve hot as a side or main dish.
Notes
- Use cold, leftover rice for best texture and to prevent mushiness.
- Customize with cooked chicken, shrimp, or tofu for a heartier dish.
- Add a drizzle of sriracha or sweet chili sauce for extra flavor.
- Leftovers can be stored in the fridge for up to 4 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg