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+ servings

Baked Fried Rice

Baked fried rice is an emergency version of traditional fried rice made in oven , you dont need ahead with cooking rice anc chopping vegetables to make this. One pan ried rice without a wok.
5 from 2 votes
Prep Time 5 mins
Cook Time 40 mins
Course Side Dish
Cuisine Asian, Chinese
Servings 3
Calories 349 kcal


For Baked Fried Rice

  • 1 cup basmati rice uncooked
  • 1.5 cup vegetable stock low sodium
  • 1 cup frozen vegetables
  • ¼ teaspoon white pepper ground
  • 1 clove garlic large
  • 1 tablespoon soy sauce light

For Finishing

  • 1 tablespoon sesame oil
  • 1 /4 cup spring onion or 2 springs


  • Peheat the oven to maximum temperatur for atleast 15 minutes..

Baking Fried Rice

  • Dump the uncooked rice, vegetables minced garlic, soy sauce, ground pepper, salt(note that soy sauce also has some salt in it) into an ovenproof dish.
  • Add the vegetable stock and do not mix, just stir to spread the water across the ingredients.
  • Cover the dish with foil paper, this ensures the top later of the rice is not getting burnt.
  • Place it in a preheated oven ideally in the middle rack and bake for 30 minutes at 180 C by checking between
  • Take the dish out of the oven and remove the foil paper.

Finishing and garnishing

  • Add oil and chopped green onions. Fluff the rice up, cover loosely with a foil paper and allow to rest up for another 10 minutes befre serving.


  • Rice I used regular white basmati rice as I ran short of short-grained rice. basmati rice is less sticky so works best for dump and bake. But to avoid the nice aroma of basmati you will want to use long grain regular rice.
    • Brown rice will require more water and this recipe is not tested with it.
    • Jasmine rice may as well work fine but again may need less water.
    • No need to rinse the rice unless you are particular about it, if rinsing, makes sure you reduce water content a little bit by a few tbsp.
  • Vegetables  Frozen works the best, feel free to use carrots, peas, beans, sweet corn, cauliflower, zucchini, broccoli etc. If using fresh veggies, increase the water by ¼ cup. 
  • Oil Sesame oil works best for fried rice but you can use regular vegetable or sunflower oils too.
  • Baking tray size Ideally not too large neither too small for the rice quantity you have taken. The grains should not have so much space neither too little to get evenly cooked.
  • Baking time It took me overall 40 minutes but sometimes the cooking time varies depending o the age and quality of the rice. so please keep an eye in between and adjust the timings accordingly.
  • Serving and storing Scrambled eggs, tofu, paneer can be great toppings you can fluff into the rice. Stores well fridge up to 3 days.
  • Nutritional value is for one serving. Gives 2 severs as main and 3 to  4 serves as side
Tried this recipe?Mention @fatrainbowgirl or tag #fatrainbowcooks!


Calories: 349kcalCarbohydrates: 62gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 55mgSodium: 863mgPotassium: 329mgFiber: 4gSugar: 2gVitamin A: 3743IUVitamin C: 13mgCalcium: 69mgIron: 2mg
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