Recipe | Baked Fried Brown Rice (Yes, baked fried rice!)

Baked Fried Brown Rice
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.)

Baked Fried Brown Rice Ingredients
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!

Baked Fried Brown 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.

Baked Fried Brown 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

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: 4 servings as main dish, 6-8 servings as side

Baked Fried Brown Rice

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. raw 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

  1. Preheat oven to 325 degrees.
  2. 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.
  3. 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.

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Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. Jade says

    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 :)

  2. Abby says

    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.

  3. Katy says

    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.

  4. Alissa says

    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!

  5. Annalise says

    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!

  6. Dawn Nugent says

    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!

  7. Missa says

    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!

  8. Denise says

    I have everything on hand to make this, and I am positive I am going to love it, tonight’s the night. Thank you for the recipe .

  9. Lynne says

    I can’t wait to try it tomorrow. What is srirachi? I am sure I will be able to find it because I am only a short distance from Chinatown in Chicago. I am excited! Could I substitute something for the edemone (green bean)? I am sure my son won’t eat them. He is 31 and is just now starting to develop food allergies, especially lettuce and broccoli. I know he is not making this up because I have seen him when he eats those things. Funny thing is that most of the stuff he is allergic to is green and so I know he won’t take a chance with the rice, even though he could just take them out, he gets scared.

    • Kiersten Frase says

      Sriracha is a sweet hot sauce. Most regular grocery stores sell it, so you shouldn’t have to go to Chinatown for it. :) I know people have added mushrooms, carrots, and other veggies to this recipe, so you can substitute whatever your son can eat for the edamame.

  10. Doraville says

    I’ve made this recipe several times – though the ingredients vary each time. Thank you so much for this versatile recipe! I usually use Alton Brown’s recipe for baked brown rice, usually doubling the recipe for meals throughout the week. Your recipe is my favorite use of his brown rice. I like to add butternut squash to your recipe and whatever leftovers I need to get rid of. This recipe never disappoints. Thanks!

    • Kiersten Frase says

      I’m so glad you enjoy it–it’s one of my favorites too! (We just had it this week, in fact.) I will have to try adding butternut squash! :)

  11. Andrea says

    I love this idea!! I used quinoa instead and no pineapple as my husband does not care for it. I added broccoli and juice of half of an orange. It is really good. It is probably my favorite Pintetest recipe ever! :) thanks for the inspiration!

    • Kiersten Frase says

      Yay! I’ve wanted to make quinoa fried rice because I’ve seen that floating around Pinterest too, but I never thought to use it in my baked fried rice recipe. :)

  12. Trina says

    I tried this recipe for the first time a week and a half ago and my family loved it. I now double it and have made it three times already. They never complain that I am feeding it too them too much and it is so easy to make.

  13. Lucy says

    I have been wanting to make this for months, but my husband hates cashews. He is out of town this week and I cannot wait to try it! Bought all the ingredients for it tonight and made a batch of brown rice earlier. So pysched! :)

  14. Shirley says

    This was an absolutely wonderful recipe! great idea to bake all the ingredients together.
    Next time I make it I want to try scrambling a few eggs and mixing it in for the last 15 minutes of baking.
    The variations you can introduce are endless – when I have a few too many veggie and rice left-overs, it’s time to make this again.

  15. says

    Ohhhh … you definitely doubted yourself for no reason here! I’m going to have a go at this sometime very soon … I’ll try to remember to let you know what I thought when I do. Brilliant idea … plus bonus that you can shove it in the oven and pretty much forget about it until it’s done!

  16. Melissa says

    Cooked this for dinner and it was wonderful. It was the perfect end of week dish to clean out the veggie drawer… a little of broccoli, onions, asparagus , and zucchini.

  17. says

    Made this tonight, but added some braised tofu – it was delish! Love the super-low prep time. I actually had it divided between two pans and discovered that my dark coated non-stick baking sheet made the rice much crispier than my usually preferred uncoated light baking sheet. Thanks for the simple recipe:)

  18. Rosie says

    I LOVE your website, can’t wait to try this one. I always end up wasting the leftover brown rice, now I won’t! :)

  19. Stephanie says

    Made this for dinner tonight with cauliflower ‘rice’ (1/2 a cauliflowers worth) instead of brown rice and it worked out so well that there were no leftovers. I spread it over 2 cookie trays and cooked at 200*C for 30 minutes, stirring every 10. Also in the mix was corn, chili, green beans, peas, spring onions, cashews and 1tbs grated ginger. Thanks so much for posting this recipe, I would never have thought to oven bake fried rice or fried ‘rice’.

  20. Crystal says

    You’re a life saver because I always have leftover brown rice! Thank you for the recipe, I love how versatile it is and you can just throw in whatever vegetables are around the kitchen and it will still taste awesome. I’ve also made this with a combo of brown and wild rice, the wild rice came out extra crunchy – yum yum :)

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