No Fuss No Fry Baked Fried Rice
Say goodbye to takeout with this 'No Fuss No Fry Baked Fried Rice,' a deliciously easy, oven-baked twist on the classic stir-fried favorite. Perfect for busy weeknights, this recipe combines fragrant jasmine rice, a colorful medley of frozen vegetables, and the savory flavors of soy sauce, sesame oil, garlic, and ginger—all baked to perfection in one dish. With no frying required, it’s a healthier, hands-off alternative that still delivers authentic fried rice flavor. The addition of baked eggs stirred into the rice adds a hearty touch, while green onions and optional sesame seeds lend a fresh, aromatic finish. Ready in just under an hour with minimal prep, this one-pan wonder makes a satisfying main course or the perfect side dish for your favorite protein.
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Recipe Information
Ingredients
- 1.5 cups Jasmine rice
- 3 cups Vegetable broth
- 2 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 3 tablespoons Soy sauce (low sodium preferred)
- 1 tablespoon Sesame oil
- 2 large Eggs
- 4 stalks Green onions, thinly sliced
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish or casserole dish to prevent sticking.
In the prepared baking dish, add the jasmine rice, vegetable broth, minced garlic, and grated ginger. Stir to combine.
Spread the frozen mixed vegetables evenly over the rice mixture, but do not stir. This helps them cook evenly as the rice absorbs the liquid.
Drizzle soy sauce and sesame oil over the top, then cover the dish tightly with aluminum foil.
Bake in the preheated oven for 35 minutes.
While the rice is baking, whisk the eggs in a small bowl and season with a pinch of salt and pepper.
After 35 minutes, remove the baking dish from the oven and carefully remove the foil. The liquid should be mostly absorbed, and the rice should be tender.
Create a small well in the center of the rice. Pour the whisked eggs into the well and stir to gently combine them with the rice.
Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the eggs are cooked through.
Once done, remove the dish from the oven and fluff the rice with a fork. Stir in the sliced green onions, reserving some for garnish if desired.
Taste and adjust salt or soy sauce as needed. Sprinkle with sesame seeds for garnish before serving.
Serve hot as a main course or as a side dish to accompany your favorite protein.
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4657 mg | 202% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 34.0 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 392 mg | 30% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2898 mg | 62% | |
*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.
