Dump and Bake Chicken Fried Rice
This dump-and-bake chicken fried rice shatters the myth that easy meals can't be extraordinary. By layering ingredients in a single dish and letting the oven do the work, you get fluffy rice, tender chicken, and perfectly cooked vegetables infused with deep umami flavor—all without standing over a hot wok.
Equipment
- Large oven-safe skillet or Dutch oven with lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Small bowl
- Spatula
- Fork
- Aluminum foil (if lid is not available)
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- 3 tablespoons vegetable oil, divided
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 cup frozen peas and carrots no need to thaw
- 4 cups cooked and cooled jasmine rice day-old is best
- 3 large eggs, lightly beaten
- ¼ cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- ½ teaspoon white pepper or black pepper
- 3 green onions, sliced, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large, oven-safe skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the cubed chicken in a single layer (work in batches if needed) and cook without moving for 3-4 minutes until deeply golden brown. Flip and cook for another 2 minutes. Remove the chicken to a plate.
- Reduce the heat to medium. Add the remaining 1 tablespoon of oil, then the diced onion. Sauté for 4-5 minutes until softened and translucent. Stir in the garlic and ginger, cooking for just 30 seconds until fragrant.
- Add the frozen peas and carrots to the skillet and stir for 1 minute. Add the cooked, cooled rice directly to the pan. Use a spatula to break up any large clumps of rice and stir everything together until the vegetables are evenly distributed.
- Push the rice mixture to the sides of the pan, creating a well in the center. Pour the beaten eggs into the well. Let them sit undisturbed for about 30 seconds, then scramble them vigorously with your spatula until they are just set into soft curds. Fold the eggs into the rice mixture.
- Return the seared chicken to the skillet, nestling it into the rice. In a small bowl, whisk together the low-sodium soy sauce, toasted sesame oil, and white pepper. Pour this liquid evenly over the entire dish. Give everything a gentle stir to coat.
- Cover the skillet tightly with a lid or aluminum foil. Transfer the skillet to the preheated oven and bake for 20 minutes.
- After 20 minutes, remove the lid or foil, stir the rice once, and bake uncovered for an additional 5-10 minutes, until the rice has absorbed all the liquid and the top is slightly golden.
- Remove the skillet from the oven and let it rest, covered, for 5 minutes. Fluff the rice with a fork, sprinkle with sliced green onions, and serve immediately.
Notes
For best texture, use day-old cold rice; freshly cooked rice will be too sticky. To speed up cooling, spread freshly cooked rice on a baking sheet and refrigerate for 20 minutes. For a spicy kick, add 1-2 teaspoons of sriracha or chili garlic sauce to the soy sauce mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave with a splash of water to restore moisture.