Oven Fried Rice

My mother used to make this all the time. I changed it up and added a few things. It's a nice change from the basic oven rice recipe.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Preheat oven to 350°F.
  • While oven is heating, combine all ingredients in a medium-sized casserole dish.
  • Stir thoroughly to combine.
  • Place on middle rack in oven, and cook uncovered for 50 minutes to 1 hour, or until rice is cooked and all water is absorbed.
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RECIPE MADE WITH LOVE BY

@JesseandRayye
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@JesseandRayye
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"My mother used to make this all the time. I changed it up and added a few things. It's a nice change from the basic oven rice recipe."
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  1. Sarah D.
    This rice was very tasty, but it took WAY longer to cook than stated and a lot more water. After 75 minutes, I had to add more water and turn the heat up to 450 and cook it for about 15 minutes to cook the rice. It was crunchy still after 60 minutes. The flavour was great though, once it was cooked. I'm pretty sure it wasn't my oven, as the chicken I cooked was done exactly when the recipe stated it should be. So strange!
    Reply
  2. mama smurf
    Made this today for our lunch and added some diced cooked chicken to the mixture along with some waterchestnuts, more onion, little garlic and celery with the other vegies. Very tasty and delicious. (I did cut the recipe in half for DH and I and there was plenty.) Thank you for posting. Made for Spring PAC 2013.
    Reply
  3. Jay3fer
    This is my standby potluck recipe! I use canned mixed "chinese vegetables," which includes bean sprouts, bamboo shoots, water chestnuts and baby corn. I generally add 4 cups of water - including the liquid from the mushrooms and other vegetables. If you throw in firm tofu, it's a vegan meal-in-a-dish (check your onion soup powder, though, because mine says it contains egg products). Because the soy sauce makes the rice look brown, everybody assumes it's super-healthy and keeps coming back for more. ;-)<br/>Also... for meat eaters, you can bake chicken on top: leave the skins on and rub with the onion soup powder. Deeelicious!
    Reply
  4. tweetyfan
    My family really liked this. I made it to do with pork chops we were making. I left out the bell peppers as a preference. Thank you
    Reply
  5. JesseandRayye
    My mother used to make this all the time. I changed it up and added a few things. It's a nice change from the basic oven rice recipe.
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