Ah, Baked Fried Rice! This dish holds a special place in my heart (and stomach). I remember the first time I made it—it was a chaotic weeknight, and I had leftover rice, a couple of veggies that were just about to hit their expiration date, and some bits of chicken lurking in the fridge. Instead of scrambling to make a tedious stir-fry, I thought, “Why not toss it all in a baking dish and let the oven do the work?” That’s how my love affair with Baked Fried Rice began!
What makes Baked Fried Rice so unique and beloved is its versatility. You can customize it with whatever ingredients you have on hand, and it’s a one-pan wonder that requires minimal fuss. Plus, who doesn’t love a dish that can be made in advance and enjoyed as leftovers? Trust me; it’s a lifesaver when I don’t want to cook every day!
What’s in Baked Fried Rice?
Cooked Rice: The star of the show! Day-old rice works best because it’s drier and won’t clump together in the oven. I often use jasmine or basmati rice for a fragrant flavor, but any rice you have will work.
Vegetables: This is where you can let your creativity shine! I usually toss in peas, carrots, and bell peppers, but corn, broccoli, or even spinach are fantastic options too. Use frozen veggies if you’re in a hurry—no need to defrost!
Protein: Leftover chicken, shrimp, or tofu can make this dish heartier. Feel free to mix and match based on what’s in your fridge.
Eggs: These help hold everything together and add a nice richness. You can scramble them in a bowl before mixing or just beat them in with the rice before baking.
Soy Sauce: Essential for that savory flavor. I prefer using low-sodium soy sauce to keep it balanced.
Sesame Oil: A dash of this gives your Baked Fried Rice a lovely nutty aroma. Just a little goes a long way!
Green Onions: Chopped and sprinkled on top just before serving, they add a fresh pop and a nice crunch.
Is Baked Fried Rice Good for You?
Absolutely! Baked Fried Rice can be a satisfying and nutritious meal. Each ingredient adds value to the dish.
Rice: While it does provide carbohydrates, remember that whole grain varieties like brown rice offer more fiber, which keeps you full longer.
Vegetables: A fantastic way to sneak in those daily servings! They’re packed with vitamins and help to balance the meal.
Eggs: Good protein source and contain vital nutrients like vitamin D and B12 that keep you energized.
However, if you’re watching your sodium intake, be mindful of how much soy sauce you’re using. It can add up quickly!
Ingredients
This recipe makes about 4 servings, perfect for a family meal or leftovers for lunch!
– 4 cups cooked rice (day-old is best)
– 1 cup mixed vegetables (peas, carrots, bell peppers)
– 1 cup cooked protein (chicken, shrimp, tofu)
– 2 large eggs
– 3 tablespoons soy sauce (adjust to taste)
– 1 tablespoon sesame oil
– 3-4 green onions, chopped
– Salt and pepper to taste
How to Make Baked Fried Rice?
1. Preheat your oven to 375°F (190°C) and grease a large baking dish.
2. In a large mixing bowl, combine the cooked rice, mixed vegetables, and cooked protein.
3. Beat the eggs in a separate bowl, then mix them into the rice mixture.
4. Add the soy sauce, sesame oil, salt, and pepper, stirring to combine everything evenly.
5. Pour the mixture into the greased baking dish and even it out.
6. Cover the dish with foil and bake for about 25-30 minutes.
7. Remove the foil, sprinkle the chopped green onions on top, and bake for an additional 10 minutes to get a slight crisp.
8. Let cool for a few minutes before serving!
Delicious Tips & Variations
– Feel free to play with spices! Add a bit of garlic powder, ginger, or even a sprinkle of chili flakes for some heat.
– Love cheese? Sprinkle some shredded cheese on top during the last 10 minutes of baking for a gooey twist!
– Serve with a side of Sriracha or sweet chili sauce for dipping for a fun, tangy kick.
Baked Fried Rice has been a game-changer in my kitchen. It’s sentimental, easy, and a delightful way to use up leftovers. I can’t wait for you to give this recipe a try! Share your variations and experiences with me because I’d love to hear how it goes for you. Happy cooking, friends!
