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.
- 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
- 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.
The rice I used for this was 2 days old.