
I’m a complete nerd about my blog. In case you haven’t noticed I LOVE BLOGGING. Exclamation point.
!!!
I love all the recipes I post, but there are some that I love a little more than others. And being the nerd that I am, usually the night before I have those recipes scheduled to go live, I can’t sleep. Because I’m just! so! excited! about them.
(Have I just totally embarrassed myself? Yes, probably.)

This is one of those posts. I’m really excited about this one, you guys. (And, sidenote, usually it’s the posts that I’m really excited about that are totally unpopular. So while I’m psyched about it, I’m fully prepared for you not to be. It’s okay! I’ll just be crying myself to sleep tonight. It’s okay!)
I made fried rice with brown rice. And I made it by baking it. Yes! I made baked fried rice! So really, it wasn’t even fried at all.
Making fried rice is fussy to begin with, even though it seems straight-forward and simple. You need the right kind of rice, it needs to be dry, and it needs to be a little old. And using brown rice throws another wrench into the whole process. I spent a lot of time working on a fried brown rice recipe and no matter what I tried, the results weren’t what I wanted. It tasted fine, but it didn’t have that chewy, crispy texture that a good fried rice has. Good fried rice–not the mall version that’s basically rice tossed with some soy sauce. That is not fried rice!

So I had an idea. Could I make baked fried rice? Would that work? I Googled it and found exactly one recipe for baked fried rice on two different websites, and it involved an onion soup packet. This was not what I was going for. So I would have to trailblaze! And it was going to be either a spectacular disaster or one of my greatest moments in the kitchen. One of these things.
I’m not fond of peas and carrots in my fried rice, so I added pineapple, cashews, and edamame instead. And then to add a little kick, I threw in some sriracha. Because I wanted it to dry out and not burn, I baked it at the relatively low temperature of 325 degrees. I also used less oil, which is another benefit to baked fried rice.

Guess what? It worked! Finally I had fried brown rice with that chewy, crispy texture I love so much. Although baked fried rice takes longer than fried fried rice, it’s not any more work–in fact, it’s probably a little bit less. I spent a good 20 minutes after dinner patting myself on the back for being so original and asking my husband, “Wasn’t that good? Wasn’t that so good? WASN’T DINNER SO GOOD?”
Then I Googled again just to confirm my originality and pat myself on the back some more. And there on page 2 of the search results was a recipe for baked fried rice. With cashews and pineapple. But it’s different! It’s fried first, then baked. So I can still pat myself on the back, right?
This recipe is still so good, right?
Baked fried brown rice made with sriracha, pineapple, cashews, and edamame.
Ingredients
- 4 c. cold leftover brown rice
- 1 bunch green onions, sliced into 1/2-inch pieces
- 1 c. pineapple chunks (I used fresh, but I'm sure canned would be fine)
- 1 c. frozen edamame, thawed
- 1/2 c. cashew pieces
- 2 tbsp. coconut oil, melted (peanut, vegetable, or canola oil would work too)
- 3 tbsp. soy sauce
- 1 tbsp. sriracha (more for spicier fried rice, less if you like it milder)
- Oil mister or cooking spray
Instructions
- Preheat oven to 325 degrees.
- Combine rice, green onions, pineapple, edamame, and cashews in a large bowl. In a small bowl, whisk together oil, soy sauce, and sriracha. Pour oil mixture over rice mixture and stir until well-combined.
- Spray a rimmed baking sheet with oil or cooking spray. Pour rice onto sheet in an even layer. Bake for 45-60 minutes, stirring about every 20 minutes, or until rice is dry and just beginning to get crispy. Serve with additional soy sauce and sriracha, if desired.
Notes
The rice I used for this was 2 days old.
© 2011-2013, Oh My Veggies. Feel free to pin my posts but do not repost my recipes on your blog, Tumblr, or any other website.




























This looks AMAZING. Along with a number of other recipes on your blog that I’ve just looked at! Can’t wait to make them this week, thanks for making a vegetarian’s life easier
Thank you! And I hope you like the recipes you try!
This one is probably my favorite from all of last year.
This looks amazing and totally do-able! I’m making this!!
Thanks ill return and let you know how it went! I may add a tiny bit of sesame oil just at the end of the baking time.
Adding sesame oil would be delicious! I hope it turned out well!
I made this for my family tonight and they loved it. My husband thought is was fantastic and is looking forward to work tomorrow so he can have leftovers for lunch. The only thing I did differently was add broccoli and asparagus instead of soy, since we don’t eat that. I also cooked my rice (brown & black ) in veggie broth. It was fabulous, thank you.
I’m so glad your family liked it! It’s one of my favorite recipes too.
Made this last night and it was awesome! The rice had that perfect, crispy fried rice texture and the pineapple/cashew/edamame combo was a fantastic mingling of flavors. Oh, and it was like the easiest ever weeknight dinner to prepare. Thanks so much!
Yay, thanks for letting me know! I’m happy to hear it turned out well.
This turned out so well! Thanks for a unique recipe. I added 3T of orange juice to the wet mixture.
Ooh, I’m going to have to try adding orange juice next time! Glad it turned out well!
I just wanted to thank you for this recipe. I have made it maybe half a dozen times. When I have them handy or remember to buy them I add mung bean sprouts while the rice is still hot. Adds a bit of moisture and even more texture. Either way this recipe is really good! Thanks again!
Yay, I’m so glad you like it enough to make it that many times!
I’m going to have to throw in some bean sprouts next time I make it.
This is so good! I will admit to altering it a bit (I used mushrooms & carrots & no nuts) but I did the rest the same (oh & canned pineapple in pineapple juice is wonderful). I just love this recipe!!! Soooooo good!
I’m glad it turned out well! I’ve been meaning to try it with mushrooms too.
This is such a great recipe! I work in a restaurant and one of the cooks made this a few months ago. I couldn’t stop snagging pieces of fantasticly chewy/crispy rice. I’m making it for supper tonight, with a few variations (gluten-free soy sauce and different veggies … And three times the amount of sriracha) and it smells amazing!! I can’t wait to eat it. Thanks!
I hope it turned out well! That’s a wee bit too much sriracha for me, but I have low tolerance for spiciness.