Chicken Fried Rice Bake
This Chicken Fried Rice Bake delivers all the savory, umami-packed flavors of classic fried rice with a crispy, golden top that only an oven can achieve. By using day-old rice and a simple baking method, you get perfectly tender grains and tender chicken without the need for constant wok tossing. It's the ultimate easy weeknight dinner that tastes like a takeout favorite.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large mixing bowl
- Small bowl
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Spatula
- Whisk
- Fork
Ingredients
- 3 cups cooked, day-old jasmine rice
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup frozen peas and carrots, thawed
- 3 large eggs, lightly beaten
- 4 green onions, sliced, whites and greens separated
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon toasted sesame oil
- 1 tablespoon oyster sauce optional
- 2 tablespoons neutral oil like avocado or canola
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish with a little neutral oil.
- Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the white parts of the green onions, garlic, and ginger. Cook for 30 seconds until fragrant.
- Add the chicken pieces and season with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is just browned on the outside but not fully cooked through, about 4-5 minutes.
- Reduce the heat to medium. Push the chicken to the side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until just set but still soft, about 1 minute. Mix the eggs into the chicken mixture. Remove the skillet from the heat.
- In a large bowl, combine the day-old jasmine rice, the chicken and egg mixture, the thawed peas and carrots, and the green parts of the green onions.
- In a small bowl, whisk together the soy sauce, toasted sesame oil, and oyster sauce (if using). Pour the sauce over the rice mixture and toss everything gently until well combined and every grain is coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Press down gently with a spatula.
- Bake, uncovered, for 25-30 minutes, until the top is golden brown and the edges are crispy. For extra crunch, broil for the final 2-3 minutes, watching closely to prevent burning.
- Let the bake rest for 5 minutes before serving. Fluff with a fork, incorporating the crispy bits from the edges and bottom. Serve hot, garnished with extra sliced green onions and a drizzle of sriracha or chili crisp if desired.
Notes
Day-old rice is crucial for the best texture; freshly cooked rice will make the bake mushy. Toasted sesame oil is non-negotiable for authentic flavor. For a gluten-free version, use tamari instead of soy sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave. To make it spicier, stir 1-2 tablespoons of sriracha or gochujang paste into the soy sauce mixture. You can also add 1/2 cup of diced cooked bacon or Chinese sausage for smoky depth.