I put a fresh spin on my hubby’s wonderful family recipe for Oven Fried Rice—one of my most pinned and popular recipes—and it’s just as amazing as I thought it would be!
“This is the best rice I’ve ever eaten” said Sam, a self-proclaimed fried rice fanatic.
For the full Chinese Food Fried Rice experience, mix 2 eggs with salt and soy sauce and cook in the mushroom pan (no need to clean first).
SEE VIDEO BELOW
It’s this simple!
- Sauté 8 oz sliced mushrooms with 2 whole garlic cloves to flavor the olive oil. (Or use a generous cup of sautéed mushrooms you have on hand)
- Dump: rice, onion soup mix, soy sauce, vegetable oil, chicken stock, and sauteed mushrooms in a 2-Quart casserole dish.
- Mix, cover, and bake for 1 hour 20 minutes at 350°F/180°C.
- Stir in toasted sesame oil and scallions (and other optional mix-ins).
For added crunch
After baking, stir in (together with the scallions and sesame oil):
- sliced water chestnuts (rinsed & drained)
- shredded carrots
- thinly sliced sugar snap peas or snow peas
Cover and let the steam soften the veggies for 10 minutes before serving.
Make it a meal
Add shredded chicken or cooked shrimp.
The benefits of converted/parboiled rice
- pre-cooked so it cooks faster
- holds its shape better
- doesn’t stick
WATCH HOW EASY IT IS TO MAKE:
Oven Fried Rice with Sautéed Mushrooms and Scallions
Easy, versatile oven baked rice with fresh sautéed mushrooms and green onions. Make-ahead for a crowd or add eggs for the full Chinese Fried Rice experience. Extra veggies and proteins make it a healthy meal.
Ingredients
- 1 – 2 tablespoons olive oil
- 2 cloves garlic (optional)
- 8 oz (227g) button mushrooms, sliced (or 1 heaped cup sauteed mushrooms)
- Kosher salt
- 2 cups (376g) long grain enriched parboiled white rice Recommended: Uncle Ben’s Original Enriched Parboiled Rice
- 1 package (28g) onion soup mix Recommended: Lipton Onion Soup Mix
- 4 tablespoons (60g) low sodium soy sauce, plus more for eggs if making
- 4 tablespoons (56g) canola or vegetable oil
- 3 cups (24 fl oz) low sodium chicken broth or water
- 1 teaspoon toasted sesame oil (optional)
- ⅓ cup (about 2) green onions/scallions, thinly sliced
OPTIONAL AD-INS
- ⅓ cup water chestnuts, rinsed and drained (optional)
- ⅓ cup shredded carrots (optional)
- ⅓ cup sugar snap peas or snow peas, thinly sliced on a bias (optional)
- 2 eggs (optional)
- ½ cup cooked chicken, shredded (optional)
- ½ cup cooked shrimp (optional)
Instructions
- Preheat the oven to 350°F/180°C.
- Heat a large, preferably non-stick skillet over medium-high heat; add enough olive oil just to coat the pan. When the oil is hot add the garlic; cook until fragrant, turning over when starting to brown – about 30 – 60 seconds (make sure it doesn’t burn).Remove the garlic and add the mushrooms. Cook until brown and tender, stirring frequently. Once the mushrooms have released their juices, season with 1/4 teaspoon of salt; set aside.
- Place the rice and all other ingredients in a 2 QT casserole dish; add the mushrooms and stir to combine well.Cover and bake 1 hour 20 minutes.
- Remove from the oven and immediately stir in the sesame oil and scallions (and other optional veggies).
- Cover and set aside for 10 minutes or until ready to serve. (If you’re not serving for a while, remove from the oven 5 – 10 minutes sooner as it will continue to steam/cook in the dish)
- Taste for seasoning and add a pinch of salt and/or soy sauce if necessary.
- OPTIONAL:Beat 2 eggs with a drop of soy sauce and a pinch of salt. Heat the mushroom pan over low heat (no need to clean first), adding a little olive oil if necessary. Add the eggs and tilt the pan to form a thin layer of eggs. When starting to get set, scrape up in strips with a spatula and turn over and remove from the heat – they will cook very quickly and still continue to cook after and in the rice, so less is more here!
- MAKE-AHEAD INSTRUCTIONS:To freeze allow to cool completely and freeze in freezer ziploc bags. Add a splash of water and microwave covered to reheat.
