Dump & Bake Fried Rice

This savory dump and bake fried rice transforms a traditionally hands-on dish into an effortless oven-baked delight that delivers all the comfort and flavor you crave without the constant stirring. With Asian-inspired seasonings and the flexibility to use whatever protein you have on hand, this recipe has become my go-to solution for busy weeknights when I still want a satisfying homemade meal.

I discovered this method during a particularly chaotic week when I needed to feed my family but couldn't stand at the stove. The oven did all the work, and now it's requested at least twice a month at our dinner table.

Ingredients

• Uncooked long grain white rice: creates the perfect texture when baked rather than steamed
• Chicken or vegetable broth: infuses the rice with flavor from the beginning
• Frozen peas and carrots mix: offers convenience and classic fried rice vegetables
• Diced onion and minced garlic: provide aromatic flavor foundation
• Soy sauce: brings essential umami depth to the dish
• Oyster sauce: adds subtle sweetness and complexity though optional
• Sesame oil: delivers authentic Asian flavor notes
• Beaten eggs: create those signature egg ribbons throughout
• Precooked protein: turns this side into a complete meal
• Green onions for garnish: add fresh flavor and visual appeal

Step-by-Step Instructions

Prepare Your Baking Dish:

Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish. This size provides enough surface area for the rice to cook evenly without becoming too dried out around the edges.

Create Your Base Layer:

Spread the uncooked rice evenly across the bottom of your prepared dish. Take a moment to distribute it in an even layer as this will ensure consistent cooking throughout.

Add Vegetables:

Scatter the frozen vegetable mix, diced onion and minced garlic over the rice. There's no need to thaw the vegetables first as they will cook perfectly during the baking process and release moisture that helps flavor the rice.

Prepare And Add Liquid:

Whisk together the broth, soy sauce, oyster sauce and sesame oil in a separate bowl. This distributes the flavors evenly before they hit the rice. Pour this mixture carefully over the ingredients in the baking dish, ensuring all the rice gets moistened.

Cover And Bake:

Tightly cover the dish with aluminum foil. This creates a sealed environment that traps steam and cooks the rice properly. Bake for 45 minutes or until the rice has absorbed all the liquid and is tender.

Finish With Protein And Eggs:

Remove from the oven, then pour beaten eggs over the hot rice along with your protein of choice. The residual heat will gently cook the eggs without making them rubbery. Stir everything together to create those delicate egg ribbons throughout.

Season And Serve:

Taste and adjust seasonings with salt and pepper as needed. Garnish with sliced green onions for a pop of color and fresh flavor before bringing to the table.

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This recipe reminds me of my grandmother's kitchen, where she would transform leftover rice into something magical the next day. The sesame oil is my secret weapon ingredient here. Just a tablespoon transforms ordinary ingredients into something that tastes authentically Asian with minimal effort.

Make Ahead Options

This dish works beautifully as a make ahead meal. You can completely prepare it through baking, cool it, and refrigerate for up to 3 days. When ready to serve, reheat in a 350°F oven covered with foil until warmed through, or portion into microwave safe containers for quick individual servings. The flavors actually improve as they meld together overnight.

Smart Substitutions

Rice varieties can be swapped based on what you have available. Brown rice works wonderfully but requires about 10 minutes longer baking time and potentially a quarter cup more liquid. For a lower carb option, try cauliflower rice, reducing the liquid to just 1 cup and the cooking time to 25 minutes. Tamari makes an excellent gluten free alternative to soy sauce without compromising flavor.

Global Flavor Variations

This recipe serves as an excellent template for creating different international flavors. For a Mexican inspired version, replace soy sauce with tomato sauce, add cumin and chili powder, and use cooked chorizo with corn instead of peas. For Mediterranean flair, use orzo instead of rice, add diced bell peppers, olives, and feta cheese as a finishing touch. The technique remains the same while the flavor profile completely transforms.

Frequently Asked Questions

→ Can I use leftover rice for this dish?

Yes, leftover rice works great but adjust the baking time as the rice only needs to heat through.

→ What proteins work best in this dish?

Chicken, ham, tofu, shrimp, or even flaked salmon are excellent additions to this versatile meal.

→ Can I make this dish vegetarian?

Absolutely! Use vegetable broth, skip the oyster sauce, and include tofu or beans for protein.

→ How can I add extra flavor to this meal?

Incorporate a drizzle of sriracha, red pepper flakes, or smoky bacon for an added twist.

→ What sides go well with this dish?

Steamed vegetables, cucumber salad, or even a light soup complement this fried rice perfectly.