Dump & Go Baked Chicken Fried Rice Family Favorite

Ingredients

• 1 1/2 cups long-grain white rice, rinsed
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup frozen peas and carrots, thawed
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 3 large eggs, lightly beaten
• 1/3 cup low-sodium soy sauce
• 2 tablespoons toasted sesame oil
• 1 tablespoon oyster sauce
• 2 1/2 cups chicken broth
• 4 green onions, sliced
• 1 tablespoon butter, cut into small pieces

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a medium bowl or large liquid measuring cup, whisk together the chicken broth, soy sauce, toasted sesame oil, oyster sauce, minced garlic, and grated ginger.

3. 3

   Add the rinsed rice, chicken pieces, and thawed peas and carrots to a 9x13-inch baking dish. Spread them out into an even layer.

4. 4

   Pour the seasoned liquid mixture over the rice and chicken. Give it a gentle stir to ensure the rice is submerged and the ingredients are evenly distributed.

5. 5

   Drizzle the lightly beaten eggs evenly over the top of the rice mixture. Do not stir them in.

6. 6

   Scatter the small pieces of butter over the surface.

7. 7

   Cover the baking dish tightly with aluminum foil, making sure it is sealed well around the edges.

8. 8

   Bake for 45 minutes.

9. 9

   Carefully remove the foil, watching out for hot steam. Let the dish rest, uncovered, for 5-10 minutes.

10. 10

    Fluff the rice gently with a fork, breaking up the cooked egg. Sprinkle generously with sliced green onions before serving.