Easy Dump-and-Bake Fried Rice (No Wok Needed)

If you love classic takeout-style fried rice but don’t love standing over a hot stove stirring constantly, this Easy Dump-and-Bake Fried Rice (No Wok Needed) is about to become your new weeknight favorite. It delivers all the savory, comforting flavors of traditional fried rice — tender rice, colorful vegetables, fluffy eggs, and that irresistible soy-garlic aroma — without the need for a wok or complicated steps.

This oven baked fried rice recipe is perfect for busy families, meal preppers, and anyone who wants a reliable, no-fuss dinner. Just mix everything together in a baking dish, pop it in the oven, and let the heat do the work. No babysitting required.

Whether you’re craving a simple side dish or a satisfying one-pan dinner, this dump and bake fried rice is the ultimate shortcut recipe.

Why You’ll Love This Dump and Bake Fried Rice

There are plenty of reasons this easy fried rice without wok method works so beautifully:

• No stovetop juggling — everything cooks evenly in the oven.
• Minimal hands-on time — just mix, bake, and fluff.
• Family-friendly flavors — mild, savory, and customizable.
• Great for leftovers — reheats perfectly for lunch.
• Beginner-friendly — no special skills required.

Traditional fried rice relies on high heat and quick tossing. While that technique creates amazing flavor, it can be intimidating for beginners. This oven method simplifies everything while still delivering delicious results.

What Makes Oven Baked Fried Rice Work?

You might be wondering how fried rice can cook properly without constant stirring. The secret lies in:

1. Using cold, cooked rice – This prevents mushiness.
2. Proper liquid balance – Just enough soy sauce and broth to steam and flavor the rice.
3. Covered baking time – The foil traps steam for even heating.
4. Uncovering at the end – Allows slight caramelization for that classic fried rice texture.

The result? Fluffy, savory rice with tender vegetables and perfectly set eggs — all baked in one dish.

Ingredients

• 4 cups cooked white rice (preferably chilled, day-old rice)
• 2 cups frozen mixed vegetables (peas, carrots, corn)
• 3 large eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional but recommended)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 3 green onions, sliced (plus extra for garnish)
• 1 cup low-sodium chicken or vegetable broth
• 1 tablespoon neutral oil (like canola or vegetable oil)
• ½ teaspoon black pepper
• Salt to taste

Optional add-ins:

• 1 cup cooked diced chicken
• ½ cup cooked shrimp
• ½ cup diced ham
• 1 teaspoon grated fresh ginger

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the cooked rice and frozen vegetables. Break up any clumps of rice gently with your hands or a fork.
3. Add the minced garlic, sliced green onions, black pepper, soy sauce, oyster sauce, sesame oil, and neutral oil. Stir to evenly coat the rice.
4. Pour in the lightly beaten eggs and broth. Mix thoroughly until everything is well distributed.
5. Transfer the mixture to the prepared baking dish and spread it evenly.
6. Cover tightly with aluminum foil to trap steam.
7. Bake for 25 minutes.
8. Remove the foil and bake uncovered for an additional 10–15 minutes, until the rice is heated through and slightly golden on top.
9. Fluff gently with a fork, garnish with extra green onions, and serve warm.

Tips for Perfect One Pan Fried Rice

1. Always Use Cold Rice

Freshly cooked rice contains too much moisture. Chilled, day-old rice is firmer and prevents a soggy texture.

2. Don’t Skip Covering

Foil traps steam, ensuring the eggs cook properly and the rice heats evenly.

3. Adjust Sodium Carefully

Soy sauce and broth both contain salt. Taste before adding extra.

4. Add Protein Smartly

If using cooked meat, stir it in before baking. If using raw protein, cook it first for food safety.

5. Broil for Extra Crispiness

For lightly crispy edges, broil for 2–3 minutes at the end.

Delicious Variations

One of the best things about this easy fried rice without wok is how customizable it is.

Chicken Dump-and-Bake Fried Rice

Add diced rotisserie chicken for a protein-packed dinner.

Shrimp Fried Rice

Stir in pre-cooked shrimp during the last 10 minutes of baking.

Vegetarian Version

Use vegetable broth and skip oyster sauce. Add mushrooms, bell peppers, or edamame for extra texture.

Spicy Fried Rice

Mix in 1–2 teaspoons sriracha or chili garlic sauce before baking.

Brown Rice Option

Substitute cooked brown rice for extra fiber and a nuttier flavor.

Serving Suggestions

This family friendly rice dinner works beautifully as:

• A main course with a side salad
• A side dish for grilled chicken or steak
• Part of a DIY takeout night
• Meal prep lunches for the week

Pair it with spring rolls, steamed dumplings, or a simple cucumber salad for a complete meal.

Storage and Reheating

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze in portion-sized containers for up to 2 months.

Reheating Tip

Add 1–2 tablespoons of water before microwaving to restore moisture.

Fun Fact: The Origins of Fried Rice

Fried rice originated in China during the Sui Dynasty and was originally created as a way to use leftover rice. Over time, it spread across Asia and evolved into countless regional variations — from Thai pineapple fried rice to Japanese yakimeshi.

This oven baked fried rice recipe honors the spirit of that tradition: transforming simple leftovers into something deeply satisfying.

Why This Recipe Is Perfect for Busy Weeknights

Between work, school, and family responsibilities, weeknight cooking can feel overwhelming. That’s why one-pan meals are so valuable.

This dump and bake fried rice:

• Requires under 10 minutes of prep
• Uses affordable pantry staples
• Minimizes cleanup
• Feeds a crowd easily

It’s comfort food made practical.

Frequently Asked Questions

Can I use freshly cooked rice?

Yes, but spread it on a baking sheet and refrigerate for at least 30 minutes first.

Can I double the recipe?

Absolutely. Use a larger baking dish and increase baking time slightly.

Is this recipe gluten-free?

Use gluten-free soy sauce or tamari to make it gluten-free.

Final Thoughts

This Easy Dump-and-Bake Fried Rice (No Wok Needed) proves that delicious, satisfying meals don’t require complicated techniques or specialty cookware. With simple ingredients, minimal prep, and hands-off baking time, it transforms everyday rice into a flavorful, comforting dish the whole family will love.

Whether you’re cooking for a crowd or prepping meals ahead, this oven baked fried rice recipe delivers convenience without sacrificing flavor.

Try it once, and it just might replace your takeout order for good.

Easy Dump-and-Bake Fried Rice (No Wok Needed)

A simple oven baked fried rice recipe made in one pan with fluffy rice, vegetables, eggs, and savory seasonings — no wok required.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Asian-Inspired

Calories: 320

Ingredients

  

Main Ingredients

• 4 cups cooked white rice chilled
• 2 cups frozen mixed vegetables
• 3 eggs beaten
• 3 tbsp soy sauce
• 1 tbsp oyster sauce optional
• 1 tbsp sesame oil
• 2 cloves garlic minced
• 3 green onions sliced
• 1 cup chicken or vegetable broth
• 0.5 tsp black pepper

Equipment

• Mixing bowls
• 9×13-inch baking dish
• Aluminum foil
• Fork

Method

 

1. Preheat oven to 375°F (190°C) and grease baking dish.
2. Mix rice, vegetables, garlic, green onions, and seasonings in a bowl.
3. Add eggs and broth, stirring until evenly combined.
4. Transfer mixture to baking dish and spread evenly.
5. Cover with foil and bake 25 minutes.
6. Uncover and bake 10–15 more minutes until heated through.
7. Fluff with fork, garnish, and serve warm.

Notes

Use day-old rice for best texture. Customize with chicken, shrimp, or tofu.