This Baked Onion Beef Fried Rice is the perfect cozy dish for busy weeknights, meal prep days, or when you’re staring into your fridge thinking, “I need something easy and satisfying.” It’s hearty, flavorful, and built around pantry staples like rice, ground beef, onions, and mixed veggies. What makes it extra special? The finishing touch in the oven that gives the top layer a toasty texture — almost like a crispy rice crust you’d find at the bottom of a good wok.
This version ditches the traditional stir-fry method and embraces a comforting, baked approach. The flavors deepen, and you get a dish that holds up beautifully whether served straight from the oven or enjoyed as leftovers. And with garlic, onion, soy sauce, and oyster sauce, every bite is packed with savory umami goodness. It’s family-friendly, freezer-friendly, and definitely taste-bud-friendly.
Why You’ll Love This Recipe:
• One-Pan Wonder: Start on the stove and finish in the oven — minimal cleanup, maximum flavor.
• Comforting and Hearty: Loaded with beef, rice, and vegetables for a satisfying all-in-one meal.
• Customizable: Easy to swap in your favorite veggies or use ground turkey instead.
• Crispy-Top Finish: Baking adds a golden, slightly crispy top layer that sets this version apart from traditional fried rice.
• Great for Leftovers: Tastes even better the next day and reheats like a dream.
Ingredients:
• 2 cups cooked rice (preferably day-old)
• 1 pound ground beef
• 1 large onion, diced
• 1 cup mixed vegetables (peas, carrots, corn)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
Instructions:
Preheat the Oven
Preheat your oven to 350°F (175°C) so it’s hot and ready for baking once your rice mixture is prepped.
Brown the Beef
In a large skillet, heat the vegetable oil over medium-high heat.
Add the ground beef and cook until browned, breaking it up into crumbles as it cooks. This should take about 5–7 minutes.
Add Aromatics and Veggies
Stir in the diced onion and minced garlic. Sauté for about 3 minutes, or until the onion turns soft and translucent.
Add the mixed vegetables and cook for another 2–3 minutes, just until heated through.
Incorporate the Rice and Sauces
Add the cooked rice to the skillet, breaking up any clumps with your spoon or spatula.
Pour in the soy sauce and oyster sauce, stirring well to evenly coat the rice and meat mixture.
Season with salt and pepper to taste.
Transfer and Bake
Pour the mixture into a greased baking dish and spread it out evenly.
Bake in the preheated oven for 15–20 minutes, or until the top gets a little golden and slightly crisp.
Cool and Garnish
Remove from the oven and let rest for about 5 minutes to settle.
Sprinkle with sliced green onions for a fresh finish before serving.
Tips:
• Day-Old Rice Works Best: Freshly cooked rice can be too moist. If using fresh rice, spread it out on a baking sheet and let it cool for 15–20 minutes first.
• Make It Spicy: Add a dash of sriracha or a pinch of red pepper flakes to the skillet if you want some heat.
• Swap Your Protein: Ground turkey, chicken, or even plant-based meat can easily be substituted.
• Mix Up the Veggies: Frozen mixed vegetables are super convenient, but feel free to use chopped bell peppers, broccoli, or edamame.
• Add an Egg: For a true fried rice vibe, stir in a scrambled egg or two right before baking.
Storage and Reheating:
Refrigerator:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
Freezer:
Let the dish cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven for 20–25 minutes, or until hot in the center.
This baked fried rice is a game-changer for those days when you want the taste of takeout without the wok or the effort. It’s savory, comforting, and just as satisfying as any restaurant version — with the added bonus of crispy baked edges.
