Name: Baked Veggie Fried Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian
Ingredients: 2 ½ cups vegetable broth or water; 1 ½ cups long grain white rice; 1 bunch green onions; 2 cups frozen peas and carrots; 1 ½ cups frozen mukimame aka shelled edamame; ½ cup raw unsalted cashews (optional); 1 tablespoon chili garlic sauce (optional); 1 tablespoon soy sauce; 1 teaspoon sesame oil; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ cup soy sauce; ¼ cup light brown sugar; 2 tablespoons rice vinegar; 1 teaspoon sesame oil; ½ inch ginger, grated (or ½ teaspoon ginger powder); 2 cloves garlic, grated (or ½ teaspoon garlic powder); 1 teaspoon corn starch; 1 teaspoon water

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Baked Veggie Fried Rice is one of those satisfying dishes that seems to tick every box. Imagine fluffy, tender grains enveloped in a tapestry of vibrant peas, carrots, and edamame. It’s not just a side dish; it’s a delectable meal in itself, bursting with flavors that transport you to a cozy family gathering or a fun night in with friends. Whip it up for dinner or pack it as a lunch option — it hits the spot every time.

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The beauty of this baked version is its effortless preparation. No need for continuous stirring as you would with traditional fried rice; instead, you simply mix ingredients, pop them in the oven, and let the magic happen. It’s budget-friendly, packed with nutrition, and offers a delightful balance of flavors, all without requiring a ton of time or effort. Once you give this recipe a shot, I know it will become a staple in your home.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Baked Veggie Fried Rice
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Baked Veggie Fried Rice

Why You’ll Love This Recipe

Simple & Quick: Ready to enjoy in about 55 minutes, including prep and cooking time.
Irresistible Flavor: Each bite is a feast of textures and tastes, with a savory blend of soy sauce, garlic, and sesame oil.
Eye-Catching Appeal: The vibrant colors of the vegetables make this dish as pleasing to the eyes as it is to the palate.
Flexible Serving: Perfect for lunch, dinner, or even as a healthy snack throughout the week.
Diet-Friendly Options: Easily adaptable for vegan or gluten-free diets — just swap out the soy sauce for a gluten-free variety.

Ingredients You’ll Need

2 ½ cups vegetable broth or water: This is the cooking liquid that helps the rice absorb flavor. Use low-sodium broth to control saltiness.
1 ½ cups long grain white rice: Long grain rice provides the fluffiness needed for fried rice. You can substitute with brown rice, but cooking time will be different.
1 bunch green onions: Adds a fresh, mild onion flavor. Keep the greens and whites separate for a pop of color at serving.
2 cups frozen peas and carrots: A convenient way to add veggies; definitely a kid-friendly combo!
1 ½ cups frozen mukimame (shelled edamame): Packed with protein, this is a perfect addition. If unavailable, you can substitute with fresh green beans.
½ cup raw unsalted cashews (optional): For a delightful crunch and healthy fats. You can leave them out for a nut-free version.
1 tablespoon chili garlic sauce (optional): Adds a touch of heat to the dish. Feel free to adjust according to your spice preference.
1 tablespoon soy sauce: Provides a salty umami flavor. Use tamari for a gluten-free option.
1 teaspoon sesame oil: A little goes a long way in adding a nutty flavor to the rice.
¼ teaspoon kosher salt: Enhances all the flavors; adjust according to taste.
¼ teaspoon black pepper: A simple seasoning that rounds out the flavors.
¼ cup soy sauce: Used for the teriyaki sauce later in the cooking process.
¼ cup light brown sugar: Adds sweetness to balance the savory notes.
2 tablespoons rice vinegar: Introduces a tangy element that brightens the dish.
1 teaspoon sesame oil: Another layer of flavor for the sauce.
½ inch fresh ginger (grated or ½ teaspoon ginger powder): Bright and spicy, it’s key for that authentic Asian flavor.
2 cloves garlic (grated or ½ teaspoon garlic powder): Provides aromatic depth; fresh is best, but powdered works in a pinch.
1 teaspoon cornstarch: Thickens your sauce beautifully; use potato starch as an alternative.
1 teaspoon water: Combines with cornstarch to create a smooth slurry.

How to Make Baked Veggie Fried Rice

Preheat the oven: Set it to 400°F. Bring the vegetable broth to a boil either on the stove or in a kettle while you prepare the ingredients.
Rinse the rice: Make sure to rinse it under cool running water until it runs clear. This removes excess starch to keep your rice fluffy.
Prepare the baking dish: In a 9×13-inch baking dish, combine 1 ½ cups long grain white rice, 2 cups frozen peas and carrots, 1 ½ cups frozen mukimame, and the white parts of the green onions. Toss in the optional ½ cup cashews, if using, along with 1 tablespoon chili garlic sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper.
Add the broth: Carefully pour the boiling vegetable broth over everything and stir to combine. Make sure the rice is evenly distributed in the liquid.
Cover and bake: Tightly cover the dish with an oven-safe lid or foil. Bake for 25 to 35 minutes. Keep an eye on it — you’re looking for perfectly fluffy rice.
Make the teriyaki sauce: While the rice is baking, whisk together ¼ cup soy sauce, ¼ cup light brown sugar, 2 tablespoons rice vinegar, and 1 teaspoon sesame oil in a sauce pot. Grate in the ginger and garlic, then combine them.
Thicken the sauce: In a small bowl, whisk together 1 teaspoon cornstarch and 1 teaspoon water, then add this slurry to the sauce. Bring to a boil over high heat and reduce to a simmer for a few minutes, stirring occasionally until thickened.
Serve: Once the rice is done baking, fluff it up with a fork or serving spoon. Drizzle the teriyaki sauce over the top and sprinkle with the green parts of the green onions. Enjoy your delightful dish!

Storing & Reheating

Once the rice has cooled, store any leftovers in an airtight container in the refrigerator, where it can stay fresh for up to 5 days. For longer storage, you can freeze it for up to 3 months. When you’re ready to enjoy, reheat in a microwave-safe dish, adding a splash of water to help maintain moisture. Heat until warmed through, around 2-3 minutes, stirring halfway through. Do note that freezing can alter the texture slightly, so a quick fluffing before serving may help.

Chef’s Helpful Tips

Be careful not to overcook the rice; keep checking around the 25-minute mark.
Rinse the rice thoroughly — this steps ensures each grain cooks up fluffy without clumping.
Feel free to experiment with your favorite vegetables or whatever you have on hand.
If the sauce is too thick, add a splash of water while simmering to achieve the desired consistency.
Want it spicier? Add extra chili garlic sauce or a dash of Sriracha when serving.

You’ll love how easily this Baked Veggie Fried Rice comes together, making it a lovely meal suitable for busy weeknights or casual weekend lunches. It’s a crowd-pleaser that invites creativity in the kitchen. Serve it alongside your favorite protein for a well-rounded feast or enjoy it as a main event. With such delightful flavors and incredible ease, there’s no reason not to give it a try!

Recipe FAQs

Can I use brown rice instead of white rice?

Yes, you can absolutely use brown rice; however, it will require a longer cooking time. Make sure to adjust the liquid and bake time according to package directions for brown rice, as it generally needs more water and time to become tender.

How can I make this dish gluten-free?

To make baked veggie fried rice gluten-free, substitute the soy sauce with a gluten-free soy sauce or tamari. Additionally, double-check that your vegetable broth is gluten-free if that’s a concern.

Can I add different vegetables?

Absolutely! Feel free to experiment with a variety of vegetables. Bell peppers, broccoli, or zucchini would work wonderfully and add unique flavors and colors. Just make sure any fresh vegetables are chopped finely so they cook at the same rate as the rice.

Is it okay to make this dish in advance?

Yes! This dish is great for meal prepping. You can assemble it the night before, store it in the fridge, and then bake it when you’re ready to eat. Just be sure to adjust baking time as needed.

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