Oriental Oven Fried Rice
Elevate your weeknight dinners with this incredibly easy and flavorful Oriental Oven Fried Rice, a baked twist on the beloved classic. Layered with fragrant jasmine rice, colorful vegetables, and aromatic sesame oil, this one-pan dish delivers all the savory umami of stir-fried rice without standing over the stove. A blend of soy sauce, oyster sauce, garlic, and ginger ensures every bite is bursting with authentic flavor, while the oven creates irresistible crispy edges. Customize your fried rice with tender chicken or shrimp for a protein-packed upgrade, and enjoy the convenience of minimal cleanup. With just 15 minutes of prep and a simple bake, this crowd-pleasing recipe is perfect for busy weeknights or satisfying meal prep.
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Recipe Information
Ingredients
- 4 cups Cooked jasmine rice
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 2 large Eggs
- 1 cup Frozen peas
- 1 medium Carrot, finely diced
- 3 stalks Green onions, thinly sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Black pepper
- 1 cup Cooked chicken breast or shrimp (optional)
- 1 tablespoon Neutral oil (e.g., vegetable oil)
Instructions
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or lightly grease it.
In a small bowl, mix the soy sauce, oyster sauce, and sesame oil until well combined. Set aside.
Spread the cooked jasmine rice onto the prepared baking sheet in an even layer. Break up any clumps of rice with a fork to ensure a uniform texture.
Scatter the diced carrots, frozen peas, and half of the sliced green onions over the rice.
Drizzle the soy-sauce mixture evenly over the rice and vegetables. Use a spatula to gently toss the ingredients, ensuring everything is lightly coated.
Create a small well in the center of the rice mixture and crack the eggs into the well. Use a fork to scramble them slightly.
If adding cooked chicken or shrimp, scatter it evenly over the rice mixture at this point.
Sprinkle the minced garlic, grated ginger, and black pepper over the entire dish.
Drizzle 1 tablespoon of neutral oil over the mixture and gently toss everything together until well combined.
Bake the rice in the preheated oven for 15 minutes. Remove from the oven and carefully stir the mixture to ensure even cooking.
Return the dish to the oven and bake for an additional 10-15 minutes, or until the rice is slightly crispy and golden around the edges.
Remove the rice from the oven, garnish with the remaining green onions, and serve hot.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.3 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 523 mg | 11% | |
*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.
