FINALLY! “Fried” rice you can love without the self-loathing! 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. And you end up with that perfect fried rice texture and taste in a healthier package!
- 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
- 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.