Description
Easy baked fried rice, great for weeknights or crowds. Customize with your favorite proteins and veggies!
Ingredients
Scale
- 3 cups cooked and cooled long-grain rice (day-old is best!)
- 1 tablespoon sesame oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup frozen peas
- 1 cup frozen corn
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup chopped green onions
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons oyster sauce (optional, but adds great flavor!)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 2 large eggs, lightly beaten
- 1/2 cup cooked and diced ham, chicken, shrimp, or tofu (or a combination!)
- 2 tablespoons vegetable oil
- 1/4 cup chopped fresh cilantro, for garnish (optional)
- Sesame seeds, for garnish (optional)
- Optional Toppings: Sriracha, Yum Yum Sauce, or other favorite sauces
Instructions
- In a large wok or skillet (cast iron works great!), heat the sesame oil over medium-high heat.
- Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until onions are translucent and carrots are slightly softened.
- Add the minced garlic and grated ginger. Sauté for another minute, or until fragrant.
- Add the frozen peas, frozen corn, red bell pepper, and green bell pepper. Sauté for another 3-5 minutes, until heated through and slightly tender-crisp.
- Push all the vegetables to one side of the wok, creating an empty space in the center.
- Pour the lightly beaten eggs into the empty space. Let them sit for a few seconds to begin to set, then scramble them with a spatula until they are cooked through. Break the scrambled eggs into small pieces.
- Mix the scrambled eggs with the sautéed vegetables.
- Add the cooked and cooled rice to the wok. Break up any clumps of rice with a spatula.
- Gently toss the rice with the vegetables and eggs until everything is well combined.
- In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, sugar, and white pepper. Pour this sauce over the rice mixture.
- Toss the rice again to evenly distribute the sauce.
- If you’re using cooked ham, chicken, shrimp, or tofu, add it to the wok and toss to combine. Heat through.
- Stir in the chopped green onions. Taste and adjust seasonings as needed.
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with vegetable oil or cooking spray.
- Transfer the fried rice mixture from the wok to the prepared baking dish. Spread it out evenly.
- Cover the baking dish with aluminum foil.
- Bake for 20-25 minutes, or until heated through.
- For a slightly crispier top, remove the foil during the last 5-10 minutes of baking.
- Remove the baking dish from the oven and let it rest for a few minutes before serving.
- Garnish the baked fried rice with chopped fresh cilantro and sesame seeds, if desired.
- Serve the baked fried rice hot.
- Offer optional toppings such as Sriracha, Yum Yum Sauce, or other favorite sauces.
Notes
- Use day-old rice for the best texture.
- Don’t overcrowd the wok; cook in batches if necessary.
- Adjust seasonings to your taste.
- Get creative with ingredients!
- Make it vegetarian or vegan by omitting meat and eggs/oyster sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes