Baked Fried Rice
This baked fried rice recipe contains all the flavor without the fuss. It's a hands-off, flavor-packed variation that will quickly become a new family-favorite meal.
Ingredients
- 1-1/2 cups uncooked long-grain rice
- 2 cups chicken broth
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons mirin sweet rice wine
- 3 garlic cloves minced
- 1/4 cup grated onion
- 1-1/2 cups frozen peas and carrots
- 1/2 cup frozen shelled edamame
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 3/4 cup center-cut bacon strips chopped
- 3/4 cup diced fully cooked ham
- 2 tablespoons butter optional
- 5 large eggs room temperature, beaten, optional
- 1 tablespoon sesame oil
- 2 green onions thinly sliced
Instructions
- Preheat oven to 400°.
- In a lightly greased 13x9-in. baking dish, combine the first 11 ingredients; spread into an even layer. Scatter the top with the bacon and ham; cover tightly with aluminum foil.
- Bake 45 minutes. Uncover; bake an additional 10-15 minutes, or until the bacon and ham are lightly browned and the liquid has mostly absorbed. Remove from the oven; loosely cover with foil. Let sit 10 minutes.
- To make scrambled eggs, melt butter in a nonstick skillet over medium heat; add eggs. Cook, undisturbed, for 30 seconds; gently stir and fold the eggs with a spatula until set.
- Top rice with scrambled eggs, if desired. Stir gently until eggs, bacon and ham are combined with the rice. Drizzle with sesame oil and garnish with green onion to serve.