Easy to customize with your favorite vegetables and proteins.
Perfect for feeding a family or larger group.
Delivers flavorful, fluffy rice every time.
Great for meal prep and leftovers.
Uses pantry-friendly ingredients.
Eliminates the need for constant stirring.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ cups uncooked long-grain white rice
3 cups chicken broth
2 tablespoons soy sauce
2 tablespoons butter, melted
1 cup frozen peas and carrots
3 green onions, sliced
2 eggs, lightly beaten
1 teaspoon garlic powder
½ teaspoon onion powder
Salt, to taste
Black pepper, to taste
Directions
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
In the baking dish, combine the uncooked rice, chicken broth, soy sauce, melted butter, garlic powder, onion powder, salt, and pepper.
Stir well to distribute the seasonings evenly.
Cover the dish tightly with aluminum foil.
Bake for 35 minutes.
Remove the dish from the oven and carefully uncover it.
Stir in the frozen peas and carrots and the sliced green onions.
Pour the beaten eggs evenly over the rice and gently stir.
Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the rice is tender and the eggs are fully cooked.
Fluff the rice with a fork before serving.
Servings and timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: 55–60 minutes
Variations
Add diced cooked chicken, or shrimp, for extra protein.
Use brown rice, adjusting the liquid and cooking time as needed.
Stir in diced bell peppers, corn, mushrooms, or broccoli.
Add a splash of sesame oil for authentic fried rice flavor.
Use low-sodium soy sauce to reduce the salt content.
Mix in scrambled eggs instead of baking them into the rice.
Add red pepper flakes or sriracha for a spicy kick.
Storage/Reheating
Store leftover Oven Fried Rice in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, microwave individual servings for 1 to 2 minutes, stirring halfway through. You can also reheat larger portions in a covered baking dish at 325°F (163°C) until heated through. Add a small splash of broth or water if the rice seems dry.
FAQs
Can I use instant rice for this recipe?
Instant rice is not recommended because it cooks much faster and may become mushy during baking.
What type of rice works best?
Long-grain white rice produces the fluffiest texture and absorbs flavors well.
Can I make this vegetarian?
Yes. Simply replace the chicken broth with vegetable broth.
Do I need to cook the vegetables first?
No. Frozen peas and carrots can be added directly to the dish during baking.
Why is my rice still hard after baking?
The dish may not have been covered tightly enough, allowing steam to escape. Additional cooking time may also be needed.
Can I add cooked meat?
Absolutely. Stir cooked chicken, pork, shrimp, or beef into the rice during the final baking stage.
Can I prepare it ahead of time?
Yes. Assemble the ingredients in the baking dish, cover, and refrigerate for several hours before baking.
How do I keep the rice from drying out?
Make sure the baking dish is tightly covered with foil during the initial baking period.
Can I use brown rice?
Yes, but brown rice requires more liquid and a longer cooking time.
What can I serve with Oven Fried Rice?
It pairs well with grilled chicken, stir-fried vegetables, beef dishes, shrimp, or Asian-inspired entrees.
Conclusion
Oven Fried Rice is a convenient and delicious alternative to traditional stovetop fried rice. With simple ingredients, easy preparation, and plenty of customization options, it’s a versatile side dish or main course that fits into any meal plan. Whether you’re meal prepping for the week or serving dinner to a hungry family, this baked version delivers satisfying flavor with very little effort.
This Oven Fried Rice is an easy, hands-off twist on classic fried rice. Made with long-grain rice, chicken broth, vegetables, eggs, and savory seasonings, this baked fried rice recipe delivers fluffy, flavorful results without standing over the stove. Perfect for busy weeknights, meal prep, or feeding a crowd.
Author:Catherine
Prep Time:10 minutes
Cook Time:45–50 minutes
Total Time:55–60 minutes
Yield:6 servings
Category:Side Dish
Method:Baking
Cuisine:Asian-Inspired
Diet:Vegetarian
Ingredients
1½ cups uncooked long-grain white rice
3 cups chicken broth
2 tablespoons soy sauce
2 tablespoons butter, melted
1 cup frozen peas and carrots
3 green onions, sliced
2 eggs, lightly beaten
1 teaspoon garlic powder
½ teaspoon onion powder
Salt, to taste
Black pepper, to taste
Instructions
Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
In the prepared baking dish, combine the uncooked rice, chicken broth, soy sauce, melted butter, garlic powder, onion powder, salt, and black pepper.
Stir well to evenly distribute the ingredients.
Cover the dish tightly with aluminum foil.
Bake for 35 minutes.
Remove the dish from the oven and carefully remove the foil.
Stir in the frozen peas and carrots and sliced green onions.
Pour the lightly beaten eggs evenly over the rice and gently stir to combine.
Return the dish to the oven uncovered and bake for an additional 10–15 minutes, or until the rice is tender and the eggs are fully cooked.
Fluff the rice with a fork before serving
Notes
Long-grain white rice produces the best texture for this recipe.For a vegetarian version, substitute vegetable broth for the chicken broth.Add cooked chicken, shrimp, or beef for a complete meal.Brown rice can be used but will require additional liquid and a longer cooking time.A splash of sesame oil adds extra fried rice flavor.Use low-sodium soy sauce if preferred.Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.Add a small amount of broth or water when reheating if the rice becomes dry.
