Baked Fried Rice

5 from 1 vote

Baked fried rice is a simple, easy version of the classic stovetop recipe. This is perfect for busy days as everything goes into a baking dish. The rice bake is packed with vegetables in a simple Asian style sauce for a delicious easy side dish.

Course Side Dish

Cuisine Asian inspired

Keyword baked fried rice

Prep Time 15

Cook Time 45

resting time 10

Total Time 1 10

Servings servings

Calories 310kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

2 cups long grain white rice
2 ¾ cups low sodium chicken broth Note 1
3 Tablespoon soy sauce
1 Tablespoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon minced garlic
2 cups frozen vegetables (corn, carrots, peas, green beans)
½ teaspoon kosher salt
½ teaspoon pepper
green onions, chopped optional garnish

Instructions

Preheat the oven to 400°F.
To a 9x13 inch baking dish, add all ingredients 2 cups long grain white rice, 2 ¾ cups low sodium chicken broth, 3 Tablespoon soy sauce, 1 Tablespoon rice vinegar, 1 Tablespoon sesame oil, 1 Tablespoon minced garlic, 2 cups frozen vegetables, ½ teaspoon kosher salt, and ½ teaspoon pepperMix to combine.
Tightly cover the baking dish with aluminum foil and place it in the preheated oven for 40 minutes.
Remove the pan from the oven and carefully take off the aluminum foil. Place the pan back in the oven for 5 minutes or until the rice is slightly browned on top.
Remove from the oven and loosely cover the pan with foil. Let it sit for 10 minutes.
Remove the foil and fluff the rice with a fork.
Garnish with green onions, chopped and serve with your favorite protein, if desired.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: I prefer to use low-sodium chicken broth to keep the salt intake at a minimum. Regular chicken stock can be used for this recipe.

Storage:

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days.

Freezer: You can freeze portions in freezer-safe containers for up to 3 months. Make sure the rice is completely cooled before freezing.

Reheating: To reheat, microwave in 30-second intervals until warm, or heat on the stove with a splash of chicken broth to restore moisture.

Recipes written for Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon.

Nutrition