Oven fried rice is a hands-off take on the classic stir-fried dish, where rice, vegetables, and aromatics are tossed with a savory sauce and baked until the edges turn crispy and golden. It delivers the same satisfying texture and flavor as traditional fried rice but without constant stirring over a hot wok. This method is perfect for busy weeknights, feeding a crowd, or when you want a reliable side dish that practically cooks itself.
Ingredients
- 4 cups (760 g) cooked and cooled day-old long-grain white rice (see Tips)
- 3 tablespoons (45 ml) vegetable oil, divided
- 3 large eggs, lightly beaten
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 cup (150 g) frozen peas and carrots, thawed
- 3 tablespoons (45 ml) soy sauce (low-sodium preferred)
- 1 tablespoon (15 ml) oyster sauce (optional, see Tips)
- 1 teaspoon (5 ml) toasted sesame oil
- 1/2 teaspoon (2.5 g) white pepper (or black pepper)
- 2 green onions, thinly sliced, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Place a large, oven-safe skillet or a 9×13-inch baking dish in the oven while it heats.
- In a small bowl, whisk the eggs with a pinch of salt. Heat 1 tablespoon (15 ml) of the vegetable oil in a nonstick skillet over medium heat. Pour in the eggs and scramble until just set, about 1-2 minutes. Transfer to a plate and set aside.
- In the same skillet, add another 1 tablespoon (15 ml) of oil. Sauté the onion for 3-4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Stir in the peas and carrots and cook for 2 minutes to warm through. Remove from heat.
- In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, and white pepper.
- Carefully remove the hot skillet or baking dish from the oven. Add the remaining 1 tablespoon (15 ml) of oil and swirl to coat the bottom.
- Add the cooked rice to the hot dish. Spread it out evenly. Scatter the vegetable mixture and scrambled eggs over the top. Pour the sauce evenly over everything.
- Gently fold the mixture with a spatula until the rice is evenly coated and the ingredients are distributed. Spread it into an even layer.
- Bake, uncovered, for 20 minutes. Then, stir the rice well, spread it out again, and bake for another 10-15 minutes, until the rice is heated through and the top edges start to crisp and turn golden brown.
- Remove from the oven, let rest for 5 minutes, then fluff with a fork. Garnish with green onions before serving.
Tips
- Use day-old rice: Freshly cooked rice is too moist and will turn mushy. Spread cooked rice on a baking sheet and refrigerate uncovered for at least 1 hour, or overnight, to dry it out slightly.
- Oyster sauce substitute: If you don’t have oyster sauce, use 1 tablespoon (15 ml) of hoisin sauce or just add an extra tablespoon of soy sauce. The flavor will be slightly less sweet and complex.
- Don’t skip the hot pan: Heating the pan before adding the rice helps create crispy edges and prevents sticking. Use oven mitts when handling the hot dish.
- Customize your protein: Add cooked chicken, shrimp, or tofu. If using raw protein, cook it fully before adding to the rice (chicken to 165°F / 74°C, shrimp until pink and opaque).
Serving Suggestions
Serve this oven fried rice as a main dish with a side of steamed broccoli or a crisp cucumber salad. It also makes an excellent side to grilled teriyaki chicken, orange-glazed salmon, or simple pan-seared tofu. For a complete meal, top with a fried egg and extra green onions.
Variations
- Spicy: Add 1-2 teaspoons of sriracha or chili garlic sauce to the sauce mixture, or stir in some red pepper flakes with the vegetables.
- Vegetable-packed: Add diced bell peppers, snap peas, or shredded cabbage along with the onion. Increase the baking time by 5 minutes if you add extra vegetables.
- Brown rice: Use cooked brown rice instead of white. Brown rice may need 5 extra minutes of baking to reach the same crispiness.
- Kimchi fried rice: Stir in 1/2 cup (120 ml) chopped kimchi with the vegetables and use gochujang (Korean chili paste) instead of oyster sauce for a tangy, spicy twist.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 4 days. To reheat, spread the rice on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or microwave individual portions for 1-2 minutes. For best texture, reheat in a skillet over medium heat with a splash of water or oil.
Frequently Asked Questions
Can I use freshly cooked rice? Yes, but you must dry it first. Spread it on a baking sheet and refrigerate uncovered for at least 1 hour. This removes excess moisture and prevents mushiness.
Why is my rice sticking to the pan? Make sure the pan is well-oiled and hot before adding the rice. Also, use a nonstick or well-seasoned cast iron skillet. Stir gently when fluffing to avoid breaking the grains.
Can I make this ahead of time? Yes, you can assemble the dish (without baking) up to 1 day ahead. Cover and refrigerate, then bake as directed, adding 5-10 minutes to the baking time since you are starting from cold.
Is this recipe gluten-free? It can be. Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or omit it).
Can I add meat or seafood? Absolutely. Add cooked chicken, shrimp, or pork. If using raw meat, cook it thoroughly before mixing into the rice. For food safety, chicken should reach 165°F (74°C), ground meat 160°F (71°C), and fish 145°F (63°C).
Why do I need to bake it twice? The first bake heats everything through and allows the flavors to meld. The second bake, after stirring, helps the rice dry out and develop crispy edges. Don’t skip it if you want that fried rice texture.
Related
- VA Smoking Cessation Program: A Step-by-Step Guide
- Sticky Rice Grand Central Market: Recipe & Tips
- VA Smoking Cessation Group: A Practical Guide
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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