Description

This delicious Baked Fried Rice recipe combines the ease of baking with the flavors of traditional fried rice. Packed with bacon, ham, peas, carrots, edamame, and scrambled eggs, it delivers a hearty, savory dish perfect for a family meal. The dish is baked with a blend of chicken broth, soy sauce, oyster sauce, and mirin to infuse the rice with rich, savory flavors and topped with crispy bacon and ham before finishing with fluffy scrambled eggs and sesame oil for an aromatic touch.

Ingredients

Rice Mixture

1-1/2 cups uncooked long-grain rice
2 cups chicken broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon oyster sauce
2 tablespoons mirin (sweet rice wine)
3 garlic cloves, minced
1/4 cup grated onion
1-1/2 cups frozen peas and carrots
1/2 cup frozen shelled edamame
1/2 teaspoon pepper
1/2 teaspoon salt

Meat Toppings

3/4 cup center-cut bacon strips, chopped
3/4 cup diced fully cooked ham

Egg Mixture (Optional)

2 tablespoons butter, optional
5 large eggs, room temperature, beaten, optional

Finishing Touches

1 tablespoon sesame oil
2 green onions, thinly sliced

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Instructions

Combine the ingredients: In a lightly greased 13×9-inch baking dish, combine the uncooked rice, chicken broth, reduced-sodium soy sauce, oyster sauce, mirin, minced garlic, grated onion, frozen peas and carrots, frozen edamame, pepper, and salt. Mix everything well and spread it into an even layer in the dish. Then, evenly scatter the chopped bacon and diced ham over the top. Cover the dish tightly with aluminum foil.
Bake covered: Preheat your oven to 400°F (204°C). Place the covered baking dish in the oven and bake for 45 minutes, allowing the rice to cook and absorb the liquid while the bacon and ham start to infuse flavors.
Bake uncovered: After 45 minutes, carefully remove the foil (do not discard it) and continue baking the rice for an additional 10 to 15 minutes. This step helps the bacon and ham brown lightly and the liquid mostly absorb. Once done, remove the dish from the oven and loosely cover it again with the foil. Let the fried rice rest for 10 minutes to finish cooking and settle flavors.
Scramble the eggs: While the rice rests, heat a nonstick skillet over medium heat and melt the butter if using. Pour in the beaten eggs and cook undisturbed for about 30 seconds. Then gently stir and fold the eggs using a rubber spatula to create small, soft curds. Continue cooking until eggs are fully set but not overcooked.
Fluff and serve: Remove the foil covering the fried rice and top it with the freshly scrambled eggs. Stir and fluff the rice, eggs, bacon, and ham together until evenly combined. Drizzle the sesame oil over the top and garnish with thinly sliced green onions. Serve warm for a satisfying meal.

Notes

Cooking times may vary depending on your rice brand; monitor to ensure liquid is absorbed and rice does not dry out.
The eggs and butter are optional but add creaminess and extra protein to the dish.
Use reduced-sodium soy sauce to control saltiness.
Feel free to substitute the bacon and ham with cooked chicken or tofu for variations.
Letting the rice rest covered after baking improves texture and flavor absorption.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: Asian Fusion