Last Updated on 25 April, 2026 by Elby | The Tasteful Pantry
Baked fried rice is a fantastic way of enjoying all the flavours of traditional fried rice with a hands-off and convenient cooking method. While traditional fried rice is a quick cook, it requires constant stirring and careful monitoring to prevent sticking and burning. Baking eliminates the need for constant attention, allows the rice to absorb all the delicious flavours and provides valuable time to make any other accompanying dishes (or sit and have a cuppa).
This baked rice dish is a one-pot meal. Combine most of the ingredients in the baking dish, cover and cook. Then simply stir in the shallots at the end of the bake.
Quick and Easy Stir-fry Recipes
Serve the baked rice with these dishes:
- Chicken Stir-fry with Sugar Snap Peas
- Lemongrass Ginger Beef Stir-fry
- Chicken and Cashew Stir-fry
- Sticky Sesame Beef
Waste-free Baked Fried Rice Recipe
I use frozen vegetables in my baked rice, usually for convenience more than any other reason. However, this is a great dish for using up your veggies in the fridge. Finely dice some carrots, onions, zucchini or celery. Cut broccoli and cauliflower into small florets. Cut the corn kernels off the cob. Most veggies work well. However, give them a quick steam first before adding them to the baking dish with the rice.
Baked (Fried) Rice is fantastic for busy weeknights. It’s often these nights that you want a delicious and satisfying meal without a lot of fuss. Serve it as a side, or boost it with some chicken, seafood or tofu and have it as a main – while making sure to make extra for leftovers!
Baked Rice Recipe Nutritional Information
The figures used in the baked rice recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
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Baked Fried Rice
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Stock Mix
- 360 ml vegetable stock - reduced-salt, 1½ cups
- 180 ml water - ¾ cup
- 30 ml soy sauce
- 15 ml kecap manis - sweet soy
- 15 ml Chinese cooking wine - Shaoxing
- 15 ml olive oil
- 2 cloves garlic - minced or finely chopped
- 15 grams fresh ginger - minced or finely chopped
- ¼ tsp pepper
- 2 tsp sambal oelek
Baked Rice
- 300 grams basmati rice - raw
- 200 grams frozen vegetables
- 3 shallots - finely sliced
Optional Extras
- 3 egg omelette, diced
Instructions
- Preheat the oven to 190°C | 170°C fan forced and lightly coat a ceramic or glass baking dish (approximately 30x25cm) with oil spray.
- In a jug or small mixing bowl combine the stock mix ingredients and set aside.
- Spread the vegetables and rice over the bottom of the baking dish.
- Pour the stock mix over the rice and veggies. Use a spoon or fork to make sure all the rice is under he stock.
- Cover with foil and cook for 30 minutes. Remove from the oven and check the liquid. Add another ½ cup of water (this may need to be adjusted if you changed the servings) and 'fluff' the rice with a fork, stirring to coat with the water.Cover with the foil and return to the oven for 10 minutes. Check that the rice is cooked and the liquid is absorbed (if not return to the oven, covered, for 5 minute bursts until ready). Cover loosely with the foil until ready to serve.
- To serve, top with omelette (if using) and sprinkle with shallots.
Nutrition
*Nutrition and calorie figures are estimates only.
Such an easy way to do fried rice and scrumptious. I should have turned oven on early … rookie mistake, which extended cooking time. (Operator error.)
So glad you liked it… and it worked out in the end! :)
We loved this one. Also added some cooked chicken breast in Asian soy marinade for growing teenage boy.
Great idea with the chicken :)