Dump & Go Baked Chicken Fried Rice Family Favorite
This incredibly easy one-pan meal delivers all the flavor of your favorite takeout fried rice with minimal effort. Simply toss everything into a baking dish, cover, and let the oven work its magic, resulting in perfectly steamed rice, juicy chicken, and a delightful crispy top. It's a true family-friendly dinner that's perfect for busy weeknights.
Equipment
- 9x13 inch baking dish
- Medium bowl or large liquid measuring cup
- Whisk
- Aluminum foil
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Fork
Ingredients
- 1 ½ cups long-grain white rice, rinsed
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup frozen peas and carrots, thawed
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 large eggs, lightly beaten
- ⅓ cup low-sodium soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon oyster sauce
- 2 ½ cups chicken broth
- 4 green onions, sliced
- 1 tablespoon butter, cut into small pieces
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl or large liquid measuring cup, whisk together the chicken broth, soy sauce, toasted sesame oil, oyster sauce, minced garlic, and grated ginger.
- Add the rinsed rice, chicken pieces, and thawed peas and carrots to a 9x13-inch baking dish. Spread them out into an even layer.
- Pour the seasoned liquid mixture over the rice and chicken. Give it a gentle stir to ensure the rice is submerged and the ingredients are evenly distributed.
- Drizzle the lightly beaten eggs evenly over the top of the rice mixture. Do not stir them in.
- Scatter the small pieces of butter over the surface.
- Cover the baking dish tightly with aluminum foil, making sure it is sealed well around the edges.
- Bake for 45 minutes.
- Carefully remove the foil, watching out for hot steam. Let the dish rest, uncovered, for 5-10 minutes.
- Fluff the rice gently with a fork, breaking up the cooked egg. Sprinkle generously with sliced green onions before serving.
Notes
Don't skip rinsing the rice, as it removes excess starch and prevents gummy rice. Resist the urge to peek during baking, as releasing steam can lead to undercooked rice. For a spicy kick, add 1-2 tablespoons of sriracha to the liquid mixture. To make it gluten-free, use tamari or coconut aminos instead of soy sauce and ensure your oyster sauce is gluten-free. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet with a little oil.