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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.
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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)
  • 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.