Baked Fried Rice (Print Version)
Oven-baked fried rice with savory bacon, ham, veggies, and a blend of seasonings for an easy, satisfying dish.
# Ingredients:
Grains and Liquids
01 -
1 1/2 cups uncooked long-grain rice
02 -
2 cups chicken broth
Sauces and Seasonings
03 -
3 tablespoons reduced-sodium soy sauce
04 -
1 tablespoon oyster sauce
05 -
2 tablespoons mirin (sweet rice wine)
06 -
1/2 teaspoon ground black pepper
07 -
1/2 teaspoon salt
Vegetables
08 -
3 garlic cloves, minced
09 -
1/4 cup grated onion
10 -
1 1/2 cups frozen peas and carrots
11 -
1/2 cup frozen shelled edamame
12 -
2 green onions, thinly sliced
Meats
13 -
3/4 cup center-cut bacon strips, chopped
14 -
3/4 cup diced fully cooked ham
Dairy and Eggs (Optional)
15 -
2 tablespoons unsalted butter
16 -
5 large eggs, room temperature, beaten
Oils
17 -
1 tablespoon sesame oil
# Instructions:
01 -
Preheat oven to 400°F. Lightly grease a 13x9-inch baking dish. In the dish, combine uncooked rice, chicken broth, soy sauce, oyster sauce, mirin, minced garlic, grated onion, frozen peas and carrots, frozen edamame, pepper, and salt. Spread mixture evenly. Scatter chopped bacon and diced ham over the top, then cover tightly with aluminum foil.
02 -
Bake covered for 45 minutes. Remove foil and continue baking uncovered for an additional 10 to 15 minutes until bacon and ham are lightly browned and most liquid is absorbed. Remove from oven and loosely cover with foil; let rest for 10 minutes.
03 -
Melt butter in a nonstick skillet over medium heat. Add beaten eggs and cook undisturbed for 30 seconds. Gently stir and fold the eggs with a spatula until fully set.
04 -
Top the baked rice with scrambled eggs if using. Stir gently to combine eggs, bacon, and ham evenly with rice. Drizzle with sesame oil and garnish with thinly sliced green onions before serving.
# Notes:
01 -
Allowing the baked rice to rest covered after baking helps the liquid fully absorb and the flavors to meld.