Traditional fried rice is delicious, but it often requires multiple steps, constant stirring, and standing over a hot stove. Easy Dump-and-Bake Fried Rice changes everything. This oven-baked method delivers all the familiar flavors and textures of classic fried rice—savory rice, tender vegetables, and fluffy eggs—without the hassle.

This recipe is designed for busy weeknights, beginner cooks, meal prep enthusiasts, and anyone who wants maximum flavor with minimal effort. There’s no pre-cooking rice, no frying, and no special equipment. Everything is mixed together, baked in one dish, and finished with a quick stir for perfectly cooked fried rice every time.

Why Dump-and-Bake Fried Rice Works

The secret behind this recipe is controlled oven heat and balanced liquid ratios. Baking allows the rice to absorb seasoned broth slowly and evenly, producing fluffy grains instead of mushy clumps. Steam trapped inside the covered dish mimics stovetop cooking while freeing you from constant supervision.

Eggs cook gently within the rice, creating soft curds similar to traditional fried rice. Vegetables retain their color and texture, and soy sauce infuses the dish with umami-rich depth.

Ingredients

1½ cups uncooked long-grain white rice
3 cups chicken or vegetable broth
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)
2 cups frozen mixed vegetables (peas, carrots, corn)
3 large eggs, lightly beaten
2 tablespoons butter, cut into small pieces
2 green onions, sliced
Salt and black pepper to taste
Optional: cooked chicken, shrimp, or ham

Instructions

Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Add uncooked rice to the dish and spread evenly.
Pour in broth, soy sauce, sesame oil, garlic, and ginger.
Stir gently to combine all ingredients.
Sprinkle frozen vegetables evenly over the rice mixture.
Pour beaten eggs evenly over the top.
Dot with butter pieces.
Cover tightly with foil.
Bake for 45 minutes.
Remove foil and stir rice thoroughly, breaking up egg pieces.
Return to oven uncovered and bake 10–15 minutes until liquid is absorbed.
Remove from oven and let rest 5 minutes.
Garnish with green onions and serve.

Choosing the Best Rice

Long-grain white rice is ideal for this recipe because it cooks evenly and stays fluffy. Avoid instant rice or short-grain rice, as they can become mushy when baked. Jasmine rice works well for added aroma, while basmati offers a lighter texture.

Vegetable Options

Frozen vegetables are convenient and reliable, but fresh vegetables can also be used. Finely diced carrots, bell peppers, and peas work best. Avoid watery vegetables like zucchini unless pre-roasted.

Protein Add-Ins

This recipe easily adapts to different proteins:

Chicken: Add cooked diced chicken before baking
Shrimp: Stir in cooked shrimp during the final 10 minutes
Ham: Add diced ham with vegetables
Vegetarian: Add tofu cubes or edamame

Flavor Variations

Garlic Butter Fried Rice: Increase butter and garlic
Spicy Fried Rice: Add chili garlic sauce or sriracha
Teriyaki Style: Replace soy sauce with teriyaki sauce
Egg-Forward: Add an extra egg for richer texture

Why Oven-Baked Fried Rice Is Perfect for Meal Prep

Dump-and-bake fried rice reheats beautifully and stores well. The grains remain separate, and flavors deepen overnight. It’s ideal for lunch boxes, quick dinners, or batch cooking for the week.

Serving Suggestions

Serve with:

Stir-fried vegetables
Spring rolls or dumplings
Grilled chicken or fish
Simple cucumber salad

This dish works as both a main course and a side.

Storage and Reheating

Store leftovers in an airtight container for up to 4 days. Reheat in the microwave with a splash of water or broth to restore moisture.

Why This Recipe Performs Well Online

Search demand for easy fried rice recipes continues to grow. This dump-and-bake method aligns perfectly with popular searches for one-pan meals, oven-baked dinners, and beginner-friendly recipes—making it a strong performer on blogs and Pinterest.