Zesty Oven Fried Rice
Elevate your weeknight dinner game with this irresistibly flavorful Zesty Oven Fried Rice! By swapping the stovetop for the oven, this unique method gives classic fried rice a crispy, golden edge that's delightfully satisfying. Made with day-old rice for perfect texture, a vibrant mix of peas and carrots, and a punchy sauce featuring soy sauce, sesame oil, and a touch of sriracha, this dish is packed with bold, zesty flavors. The addition of scrambled eggs and fresh green onions adds extra heartiness and color, while a squeeze of lime takes it over the top with a citrusy finish. Ideal as an easy side or a stand-alone dish, this oven-baked twist on fried rice is ready in just 40 minutes and perfect for serving your family or impressing guests.
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Recipe Information
Ingredients
- 4 cups cooked rice (preferably day-old)
- 3 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional for heat)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 cup frozen peas and carrots mix
- 3 stalks green onions, chopped
- 2 large eggs, beaten
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole lime, sliced (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
In a small bowl, whisk together the vegetable oil, soy sauce, sesame oil, rice vinegar, and sriracha (if using). Set aside.
Spread the cooked rice evenly onto the prepared baking sheet, breaking up any clumps with your hands or a fork.
Drizzle half of the sauce mixture over the rice and gently toss to coat. Make sure the rice is evenly coated but not overly wet.
Bake the rice for 10 minutes in the preheated oven. Stir the rice to ensure even cooking, then return it to the oven for another 10 minutes until it starts to crisp up.
Meanwhile, heat a skillet over medium heat. Add the remaining half of the sauce mixture along with minced garlic and ginger. Stir for about 1-2 minutes until fragrant.
Add the frozen peas and carrots to the skillet and cook, stirring occasionally, for 3-4 minutes until the vegetables are tender.
Push the vegetables to one side of the skillet, and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them together with the vegetables.
Remove the rice from the oven and add it directly to the skillet with the vegetables and eggs. Toss everything together until well combined.
Season with salt and black pepper to your taste preference.
Transfer the fried rice to a serving dish and garnish with chopped green onions and lime slices, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3284 mg | 143% | |
| Total Carbohydrate | 265.3 g | 96% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 14.8 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 267 mg | 21% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1256 mg | 27% | |
*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.
