Fried Rice Casserole
Transform your weeknight favorites with this irresistible Fried Rice Casserole, a delicious fusion of classic fried rice and comforting oven-baked goodness. Featuring fluffy cooked white rice, tender shredded chicken, and a vibrant medley of peas, carrots, and corn, this recipe combines all the flavors you love in a single dish. The soy sauce and sesame oil add a savory depth, while scrambled eggs and melted cheddar cheese bring an indulgent, creamy texture. Quick and easy to prepare, this casserole is baked to perfection, delivering a golden, bubbly top that’s perfect for family dinners or meal prep. Serve garnished with fresh green onions for a final touch of flavor and color. Ready in just under an hour, this Fried Rice Casserole is your new go-to comfort food recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups cooked white rice
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 1.5 cups frozen mixed vegetables (peas, carrots, corn, etc.)
- 2 cups cooked chicken breast, shredded
- 3 large eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 stalks green onions, chopped
- 2 cups shredded cheddar cheese
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Sauté the minced garlic and diced onion for 2-3 minutes until fragrant and softened.
Add the frozen mixed vegetables and cook for another 3 minutes, stirring occasionally.
Stir in the shredded chicken and cook for 1-2 minutes until heated through.
Push the vegetable and chicken mixture to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until fully cooked, then mix them in with the vegetable and chicken mixture.
Add the cooked white rice to the skillet and toss everything together to combine.
Pour in the soy sauce, sesame oil, salt, and black pepper. Stir well to coat the ingredients evenly.
Transfer the fried rice mixture into a greased 9x13-inch casserole dish.
Sprinkle the shredded cheddar cheese evenly over the rice mixture.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole cool for 5 minutes.
Garnish with chopped green onions before serving.
Nutrition Facts
Calories |
3434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 1203 mg | 401% | |
| Sodium | 6632 mg | 288% | |
| Total Carbohydrate | 261.8 g | 95% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 22.5 g | ||
| Protein | 256.3 g | 513% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1980 mg | 152% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2849 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
