Name: Easy Dump-and-Bake Fried Rice (No Wok Needed!)
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 cups long-grain white rice (uncooked); 2.5 cups chicken or vegetable broth; 1.5 cups frozen mixed vegetables; 3 eggs (large); 3 tbsp soy sauce; 1 tbsp sesame oil; 2 cloves garlic (minced); 0.5 tsp black pepper; 2 green onions (sliced)

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Fried rice is one of those universally loved comfort foods — warm, savory, and endlessly customizable. Traditionally, it requires a blazing-hot wok, constant stirring, and precise timing. But what if you could enjoy all the flavors of classic fried rice without standing over the stove? Enter this Easy Dump-and-Bake Fried Rice, a game-changing oven recipe that delivers fluffy rice, tender vegetables, and rich umami flavor with almost zero effort.

This recipe is designed for busy home cooks, beginners, students, and anyone who wants a reliable meal without juggling pans. Everything goes into one baking dish, gets stirred once or twice, and emerges from the oven perfectly cooked. No wok. No frying. No stress.

If you’ve ever avoided fried rice because it felt too technical, this oven-baked method will completely change your mind.

Why Dump-and-Bake Fried Rice Works

The secret behind dump-and-bake fried rice lies in controlled, even heat. Baking allows the rice to absorb liquid slowly while the vegetables steam and soften, mimicking the texture of stovetop fried rice without scorching. By covering the dish for most of the baking time, the rice cooks evenly. Removing the foil near the end lets excess moisture evaporate, giving you that lightly toasted, fried-rice finish.

Unlike traditional methods that require day-old rice, this recipe works beautifully with uncooked rice, making it even more convenient.

Ingredients

2 cups long-grain white rice (uncooked)
2 ½ cups chicken or vegetable broth
1 ½ cups frozen mixed vegetables (peas, carrots, corn)
3 large eggs
3 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
½ teaspoon ground white or black pepper
2 green onions, sliced
1 tablespoon neutral oil (optional, for richness)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Add the uncooked rice to the baking dish, spreading it evenly.
Pour in the broth and soy sauce, stirring gently to combine.
Add frozen vegetables, garlic, sesame oil, and pepper. Stir again until evenly distributed.
Cover the dish tightly with foil and bake for 35 minutes.
While the rice bakes, whisk the eggs in a small bowl.
Remove the dish from the oven, uncover, and gently fluff the rice.
Pour the whisked eggs evenly over the rice and stir lightly to create ribbons.
Return the dish to the oven uncovered and bake for an additional 10–15 minutes until eggs are fully set and rice is tender.
Remove from oven, sprinkle with sliced green onions, and serve hot.

What Makes This Recipe Special

One Pan, No Fuss
Everything happens in one dish, making cleanup incredibly easy.

No Day-Old Rice Needed
Unlike traditional fried rice, this recipe uses uncooked rice straight from the pantry.

Perfect for Meal Prep
It reheats beautifully and stores well for up to four days.

Beginner-Friendly
No special equipment or techniques required.

Tips for the Best Oven Fried Rice

Use long-grain rice for the fluffiest texture.
Seal the foil tightly to prevent steam from escaping.
Don’t over-stir after adding eggs — gentle folding keeps the texture light.
For extra richness, drizzle a teaspoon of sesame oil right before serving.

Easy Variations

Chicken Fried Rice
Add 1 cup cooked, diced chicken before baking.

Shrimp Fried Rice
Stir in cooked shrimp during the final 10 minutes.

Vegetarian Version
Use vegetable broth and add extra mushrooms or edamame.

Spicy Kick
Drizzle with sriracha or chili oil before serving.

Serving Suggestions

Serve alongside spring rolls or dumplings.
Pair with a crisp cucumber salad.
Enjoy as a standalone meal or side dish.
Top with a fried egg for extra indulgence.

Cultural Context: Fried Rice Reinvented

Fried rice has roots in Chinese cuisine, traditionally made to reduce food waste by repurposing leftover rice. This baked version respects the spirit of simplicity while adapting to modern kitchens and busy schedules. It’s a perfect example of how traditional dishes evolve while keeping their comforting essence intact.

Storage & Reheating

Store leftovers in an airtight container for up to 4 days.
Reheat in the microwave with a splash of water or broth.
Can be frozen for up to 2 months.

Final Thoughts

This Easy Dump-and-Bake Fried Rice (No Wok Needed!) proves that comfort food doesn’t have to be complicated. It’s flavorful, flexible, and foolproof — exactly the kind of recipe you’ll come back to again and again.