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Oven Fried Rice with Sautéed Mushrooms and Scallions

Oven Baked Rice with Sautéed Mushrooms and Green Onions

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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!

Unfried Rice with Mushrooms and Scallions

“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:
Unfried Rice with Mushrooms and Scallions

Oven Fried Rice with Sautéed Mushrooms and Scallions

Orna
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.
Servings 8

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)
  • cup (about 2) green onions/scallions, thinly sliced

OPTIONAL AD-INS

  • cup water chestnuts, rinsed and drained (optional)
  • cup shredded carrots (optional)
  • 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.

*This post may contain Amazon Affiliate links whereby I earn a tiny commission at no additional cost to you.

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