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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). 


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

Unfried Rice with Mushrooms and Scallions

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.
Servings 8


  • 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


  • 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)


  • 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. 
    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!
    To freeze allow to cool completely and freeze in freezer ziploc bags. Add a splash of water and microwave covered to reheat.

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