Chicken Fried Rice Dump-and-Bake
If you love fried rice but don’t love standing at the stove stirring, this Chicken Fried Rice Dump and Bake is about to be your new go-to. Everything gets mixed together in one dish and baked until tender, flavorful, and perfectly hands-off
Servings: 5 servings
Ingredients
- 1 ½ cups basmati rice
- 2 ¼ cups water
- 3 tablespoons soy sauce or no-soy soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 garlic cloves finely minced
- 1 teaspoon ginger paste
- 1 bunch green onions chopped, white and green parts separated
- 1 ½ pounds chicken thighs or breasts cut into bite-size cubes
- 1 ½ teaspoons kosher salt divided
- ¾ teaspoon black pepper divided
- 1 head broccoli cut into florets
- 1 cup frozen peas and carrots
- 2 tablespoons avocado oil
- ½ cup mayonnaise
- 1-2 teaspoons sriracha sauce
- 2 teaspoons toasted sesame oil
- 2 scrambled eggs salt and peppered, optional
Instructions
- Preheat the oven to 375°F.
- In a 9×13-inch baking dish, stir together the rice, water, soy sauce, rice vinegar, sugar, garlic, ginger, and the white parts of the green onions until evenly combined.1 ½ cups basmati rice, 2 ¼ cups water, 3 tablespoons soy sauce or no-soy soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, 2 garlic cloves, 1 teaspoon ginger paste
- Add the chicken cubes on top and season with ½ teaspoon salt and ¼ teaspoon black pepper. Gently press the chicken down so it’s mostly submerged in the rice mixture.1 ½ pounds chicken thighs or breasts
- Scatter the broccoli florets and frozen peas and carrots evenly over the top. Drizzle with the avocado oil and sprinkle with the remaining 1 teaspoon salt and ½ teaspoon black pepper.1 head broccoli, 1 cup frozen peas and carrots, 2 tablespoons avocado oil
- Cover tightly with foil and bake for 20 minutes. Remove the foil and continue baking for 10-15 minutes, or until the rice is tender, the liquid is absorbed, and the chicken is cooked through.
- While the dish finishes baking, whisk together the mayonnaise and sriracha in a bowl until smooth. If you prefer a drizzleable sauce, add water a teaspoon at a time until the desired consistency is reached.½ cup mayonnaise, 1-2 teaspoons sriracha sauce
- Remove the baking dish from the oven and gently stir to combine all components. Drizzle in the sesame oil and fold in the green parts of the green onions and the scrambled eggs, if using.2 teaspoons toasted sesame oil, 2 scrambled eggs
- Serve warm with the sriracha mayo on the side so everyone can add as much or as little as they like.
Notes
- Soy sauce options: Regular soy sauce works great here, but this recipe is flexible. Tamari, no-soy soy sauce (tested!), liquid aminos, or coconut aminos can all be used. Keep in mind some alternatives are slightly sweeter or less salty, so taste and adjust if needed.
- Chicken choice: Boneless, skinless chicken thighs or breasts both work well. Thighs stay a bit juicier, while breasts cook up leaner — choose what you prefer.
- Frozen vegetables: Frozen peas and carrots are ideal for this recipe. Raw carrots take significantly longer to cook and may stay crunchy, so frozen vegetables are recommended for even doneness.
- Egg shortcut: They won’t be quite as fluffy as cooking them separately, but if you want to save a dish, you can scramble the eggs directly in the pan during the last 10 minutes of baking by pushing the rice mixture aside and cooking them in the empty space.
- Prep ahead: Chop the broccoli and mix the sriracha mayo up to 2 days in advance and store in the refrigerator.
Gluten-free: use gluten-free soy sauce, tamari, liquid aminos, or my favorite- no soy “soy” sauce.
Nutrition
Calories: 610kcal | Carbohydrates: 50g | Protein: 33g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 1617mg | Potassium: 503mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2747IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 2mg
