Oven Baked Fried Rice With Chicken

Oven baked fried rice with chicken satisfies any take out cravings with an easy to make, Asian inspired casserole. This baked chicken and rice is a dump and go, one pan recipe, making for a dinner you can make even on the busiest night of the week.

This family loves takeout and fried rice is one of our favorite dishes to order.

Unfortunately, our wallet does not love takeout.

To feed a family of all boys takeout regularly is just too expensive.

Honestly, the amount of food we’d need to order to keep the boys fed and full is mind boggling.

To get around this, I love to make takeout inspired dishes like this oven baked fried rice at home.

This casserole is just as yummy as the takeout that inspired it, but less expensive.

Plus, it has virtually no prep, meaning you can be enjoying it faster than you could call for takeout, get in the car to pick your food up and bring it home to eat.

I’d say that’s a win.

Ingredients

To make this you’ll need:

• Rice –  Jasmine rice is the best in this but you could use any long-grain rice you have on hand. Don’t cook the rice first.
• Water – Will hydrate the rice as it cooks. You could also add even more flavor and substitute chicken stock or broth.
• Soy sauce – I recommend a lower sodium version, but original will work
• Canola oil – You could use olive oil or another light oil if you prefer.
• Onion soup mix – It doesn’t matter what brand, but I like Lipton’s or Campbell’s.
• Onion – A small white onion, diced.
• Celery stalks – Wash them and slice them thin.
• Chopped rotisserie chicken – If you have left over roast chicken, you could use that instead.
• Fried chow mien noodles – for garnish, but you can skip these.

How to Make

Making this dish is so easy!

To make it, just stir all of the ingredients together in a 9×13″ baking dish until they are all evenly combined.

Use aluminum foil to cover the dish tightly.

Bake at 350 degrees for 1 hour and 15 minutes.

When the timer goes off, carefully peek under the aluminum foil. 

If the water’s absorbed, it’s done.

If the water is still there, remove the foil entirely and return it to the oven for an additional 5 minutes.

Remove the pan from the oven and fluff the rice with a fork and stir the fried rice casserole before plating & serving!

Storing Leftovers

You have a few options to store the casserole. 

You can store it in the baking dish.

To do this, allow it to cool and then cover tightly with aluminum foil or plastic wrap.

If you only have a little left, you could also spoon the casserole into one or more airtight containers.

Place the containers into the fridge and store for up to 4 days. 

To reheat, you can microwave for about 1 to 2 minutes or until heated through.

Stir it as it reheats a few times.

Tips and Tricks

• If you love beef, you can use that instead. Cooked, crumbled, and drained ground beef, or thinly sliced, cooked steak will both work.
• To halve the recipe, use an 8×8 inch dish.
• Substitute chickpeas for the chicken to make this dish vegetarian.
• Thoroughly rinse your rice before using for the fluffiest rice.

For this recipe, I recommend using a long grain white rice. 

We’ve used both Jasmine & Basmati varieties successfully.

Other Takeout Inspired Meals You Might Like

This oven baked fried rice with chicken is an easy yummy casserole that’s on my regular rotation of meals.

Add it to your menu and enjoy!

Looking for some other takeout inspired meals?

Try these:

• Chinese Orange Chicken
• Crockpot Steak Teriyaki
• Chicken & Green Beans
• Basil Chicken In Coconut Curry Sauce

If you’ve tried this OVEN BAKED FRIED RICE WITH CHICKEN CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

recipe adapted from Simply Stacie