Chicken Fried Rice Bake

Ingredients

• 480 g (3 cups)cooked, day-old jasmine rice
• 680 g (1.5 lb)boneless, skinless chicken thighs, cut into bite-sized pieces
• 150 g (1 cup)frozen peas and carrots, thawed
• 3 largeeggs, lightly beaten
• 4spring onions, sliced, whites and greens separated
• 3 clovesgarlic, minced
• 15 ml (1 tablespoon)fresh ginger, grated
• 45 ml (3 tablespoons)soy sauce (or tamari for gluten-free)
• 15 ml (1 tablespoon)toasted sesame oil
• 15 ml (1 tablespoon)oyster sauce (optional)
• 30 ml (2 tablespoons)neutral oil, such as avocado or rapeseed
• to tastesalt and pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F). Lightly grease a 23 × 33 cm (9 × 13-inch) baking dish with a little neutral oil.

2. 2

   Cook the aromatics

   Heat 30 ml (2 tablespoons) of neutral oil in a large frying pan over a medium-high heat. Add the spring onion whites, garlic and ginger, and cook for 30 seconds, until fragrant.

3. 3

   Brown the chicken

   Add the chicken and season with a pinch of salt and pepper. Cook, stirring occasionally, for about 4–5 minutes, until browned on the outside but not cooked through.

4. 4

   Scramble the eggs

   Lower the heat to medium and push the chicken to one side of the pan. Pour the beaten eggs into the cleared space and scramble for about 1 minute, until just set but still soft. Stir them into the chicken, then take the pan off the heat.

5. 5

   Combine the rice

   In a large bowl, combine the day-old jasmine rice, chicken and egg mixture, thawed peas and carrots, and spring onion greens.

6. 6

   Mix the sauce

   Whisk the soy sauce, toasted sesame oil and oyster sauce, if using, in a small bowl. Pour over the rice mixture and toss gently until well combined and the grains are coated.

7. 7

   Fill the dish

   Transfer the mixture to the prepared baking dish, spread it into an even layer and press down gently with a spatula.

8. 8

   Bake until crisp

   Bake uncovered for 25–30 minutes, until the top is golden and the edges are crisp. For extra crunch, grill for the final 2–3 minutes, watching closely to prevent burning.

9. 9

   Rest and serve

   Leave the bake to rest for 5 minutes. Fluff with a fork, bringing the crisp pieces from the edges and bottom into the rice, and serve hot.

What is chicken fried rice bake?

Fried rice is a Chinese-origin dish of cooked rice stir-fried with ingredients such as egg, vegetables and meat; this version takes inspiration from the familiar takeaway-style combination and finishes it in an American-style casserole dish.

Baking gives the surface and edges time to turn golden while the rice underneath stays tender. Day-old rice helps the grains keep their shape when tossed with the chicken, egg and sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 0g protein, 0g carbs, 0g fat.

Rice supplies most of the carbohydrates, while the chicken and eggs provide much of the protein. Chicken thighs, egg yolks, sesame oil and neutral oil contribute fat; serve a portion with green vegetables or salad to add freshness and balance the plate.

Why day-old rice works

Chilled rice: It is drier and less sticky than freshly cooked rice, so it is easier to coat evenly without turning mushy. Break up any clumps before mixing.

Build flavour in the pan

Aromatics: A brief cook for the spring onion whites, garlic and ginger releases their fragrance before the chicken goes in. Keep them moving and avoid letting the garlic brown.

Sauce: Soy sauce brings savouriness, while toasted sesame oil adds a nutty aroma. Oyster sauce is optional, but adds extra depth if you use it.

Cook the chicken and eggs

Chicken: Brown the pieces briefly in the pan; they will finish cooking in the oven. Cutting them into similar-sized bites helps them cook at a similar rate.

Eggs: Scramble them in the space beside the chicken until just set and still soft. They will firm up further as the bake cooks.

Aim for a crisp top

Even layer: Spread the rice mixture across the dish rather than leaving it piled in the middle. This gives the surface and edges more contact with the heat.

Finish: Bake until the top is golden and the edges are crisp. The optional final 2–3 minutes under the grill can deepen the crunch, so keep a close eye on it.

Serving ideas

Serve the bake hot, with extra sliced spring onion if you like. Sriracha or chilli crisp can add heat at the table, as suggested in the recipe method.

For a more rounded meal, add a simple green salad or steamed greens alongside. Their fresh, crisp texture contrasts nicely with the savoury rice.

Recipe notes & tips

• Use rice that has been chilled overnight for grains that hold together well.
• Separate any clumps of rice before adding it to the bowl.
• Cut the chicken into similarly sized pieces so they brown evenly.
• Keep the garlic, ginger and spring onion moving in the pan during their short cook.
• Spread the mixture in an even layer to encourage crisp edges.
• Watch continuously if using the grill for the final 2–3 minutes.

Variations

• Use tamari: Replace the soy sauce with tamari for a gluten-free option.
• Skip the oyster sauce: Leave it out for a simpler sauce.
• Add heat: Serve with sriracha or chilli crisp, as suggested in the method.
• Change the vegetables: Use another thawed frozen vegetable mix in place of the peas and carrots.
• Add fresh garnish: Finish with extra sliced spring onion if desired.

Common mistakes to avoid

• Using warm, sticky rice: Chilled day-old rice is easier to toss and helps the grains stay distinct.
• Overcooking the chicken in the pan: Brown it on the outside, then let the oven finish cooking it.
• Browning the aromatics too much: Cook them for just 30 seconds, until fragrant.
• Scrambling the eggs until dry: Take them off the heat when just set and still soft.
• Packing the mixture unevenly: Spread it into an even layer so it browns consistently.
• Leaving the grill unattended: Check closely during the final 2–3 minutes to prevent burning.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat until piping hot throughout, in the microwave or covered in an oven-safe dish; the top may be less crisp after storing.

Frequently asked questions