Inspired by fried rice, this "not fried" rice is a super easy dump & bake casserole that features white rice, frozen mixed veggies, and edamame. Everything is drizzled with a simple teriyaki sauce, and leftovers are great reheated as fried rice!
Fried rice is a weeknight staple in my house, but it's best with chilled rice and we don't always have that on hand (unless I've recently made my Oven Baked White Rice, that is!)
That gave me the idea to develop a Dump & Bake Fried Rice recipe or...not fried rice bake...that is great as-is AND leftover as fried rice!
The result is basmati (or another variety of white rice) that cooks in a 9x13-inch baking dish alongside frozen edamame, frozen peas and carrots, and cashews. After cooking, it's drizzled with a simple homemade teriyaki sauce for ample flavor.
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Ingredients
- White rice: I tested this with long grain white rice and basmati rice. Both take about 25 minutes to cook.
- Teriyaki-ish sauce: This is soy sauce, light brown sugar, rice vinegar (or mirin), sesame oil, and freshly grated (I like to use a Microplane) ginger and garlic. If fresh isn't available, use ½ teaspoon garlic powder and/or ginger. This is a simplified version of my favorite teriyaki sauce that I use on Teriyaki Noodles.
- Frozen mukimame: AKA shelled edamame, you can find this in the freezer aisle.
- Frozen peas and carrots: These are sold together at my Kroger, but I'm not sure how common this blend is. Feel free to buy peas and carrots separately or do a frozen mixed vegetable blend.
- Green onions: A little fresh flavor goes a long way. Add the white parts of the green onions to the casserole and use the green parts as a garnish.
- Chili garlic sauce: This adds a little bit of spice to the rice. I've also successfully used an equal amount of harissa. Feel free to omit.
- Veggie broth: I like to use vegetarian chicken bouillon (Edward & Sons has a good one) for rice, but Better than Bouillon or any vegetable broth works well.
Variations
- Brown rice: I tested a version with brown rice and, honestly, it took forever to cook and I didn't like it as much as the white rice version. That being said, feel free to swap and increase the liquid by 50% (3 ¾ cups total) and double the time (50 minutes total).
- Quinoa: Quinoa works as a direct swap, no other modifications needed. Or check out my Quinoa Edamame Bake, which has a peanut sauce drizzled on top.
- Other veggies: Any other frozen veggies work well, no need to thaw them. This is a great clean-out-the-fridge meal, so feel free to slice up broccoli, green beans, etc. and throw them in alongside the other ingredients.
- Extra protein: I love adding Salt and Pepper Tofu to this recipe. To make both at the same time, use a sheet pan as a lid on the casserole dish and bake the tofu on the sheet pan. The tofu will need about 10 more minutes than the rice.
Turn it into fried rice!
Of course, this baked fried rice is fantastic as fried rice. The teriyaki drizzle gives the rice instant flavor, so you don't need to add anything else before cooking it.
Heat a wok or large skillet (cast iron works well here) over high heat. Drizzle with 2 tablespoons of oil. Once hot, add the rice. Cook, stirring every 30 seconds or so, until the rice is crisp and golden. This will take just about 5 minutes.
If you want to add eggs, I recommend cracking them directly into the rice just before it's done. Stir the rice constantly until the eggs are scrambled and cooked.
Check out my Vegan Fried Rice for more tips on how to make fried rice.
Storage notes
- Let the rice cool slightly before refrigerating it. The safest way to cool rice is to spread it into a thin layer (a 9x13-inch casserole dish is good for this, but a sheet pan is even better!). Try to avoid refrigerating it in a deep container, as this causes the rice to cool very slowly. Learn more about safely storing cooked rice.
- I have not tried freezing this recipe, but I've had success with other recipes in my Dump & Bake Casseroles series. If freezing, make sure the rice is completely cooled before covering tightly with foil or transferring to a freezer safe container to freeze.
More baked rice recipes
Recipe
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Dump & Bake Veggie Not Fried Rice
Equipment
Ingredients
- 2 ½ cups vegetable broth or water
- 1 ½ cups long grain white rice see note #1
- 1 bunch green onions
- 2 cups frozen peas and carrots
- 1 ½ cups frozen mukimame AKA shelled edamame
- ½ cup raw unsalted cashews optional
- 1 tablespoon chili garlic sauce optional
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For the teriyaki sauce
- ¼ cup soy sauce
- ¼ cup light brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- ½ inch ginger grated (or ½ teaspoon ginger powder)
- 2 cloves garlic grated (or ½ teaspoon garlic powder)
- 1 teaspoon corn starch
- 1 teaspoon water
Instructions
- Preheat the oven to 400F. Bring the vegetable broth to a boil on the stove or heat in a kettle.
- Meanwhile, rinse the rice well under cool running water until the water runs clear. Thinly slice the green onions, separating the green and white parts.
- To a 9x13-inch baking dish add the rice, frozen peas and carrots, frozen mukimame, white parts of the green onions, cashews, chili garlic sauce, soy sauce, sesame oil, salt, and pepper. Carefully stir in the boiling broth. Stir to combine.
- Cover tightly with an oven-safe lid, an upside-down baking sheet, or foil. Bake at 400F for 25 minutes, or until the rice is fluffy and cooked. This may take up to 35 minutes.
- While the rice bakes, make the teriyaki sauce. In a sauce pot, whisk together the soy sauce, brown sugar, rice vinegar, and sesame oil. Use a Microplane or the smallest holes on a box grater to grate in the ginger and garlic, or finely mince. In a small bowl, whisk together the corn starch and water to make a slurry. Add this to the sauce.
- Bring the sauce to a boil over high heat. Reduce to a gentle simmer, stirring occasionally and simmering until thickened, just a few minutes.
- Fluff the baked rice with a fork or serving spoon. Drizzle with the sauce and top with the green parts of the green onions. Enjoy!
Video
Notes
- Rice: This recipe is written for white rice (basmati, jasmine, short, medium, or long grain). If using brown rice, note that it needs 50% more liquid (3 ¾ cups broth total) and double the cook time (50 minutes total).
- Quinoa: Quinoa works as a direct swap, no other modifications needed. Or check out my Quinoa Edamame Bake, which has a peanut sauce drizzled on top.
- Other veggies: Any other frozen veggies work well, no need to thaw them. This is a great clean-out-the-fridge meal, so feel free to slice up broccoli, green beans, etc. and throw them in alongside the other ingredients.
- Extra protein: I love adding Salt and Pepper Tofu to this recipe. To make both at the same time, use a sheet pan as a lid on the casserole dish and bake the tofu on the sheet pan. The tofu will need about 10 more minutes than the rice.
- Leftovers are great as fried rice! Just add it to a hot skillet with oil and fry, stirring frequently, until golden.
- For a lower sodium meal, omit the added salt and use reduce sodium soy sauce in place of standard soy sauce.
Nutrition
Mr. Wilson of the moment
This moment finds Mr. Wilson luxuriating in his favorite spot in the kitchen. It's a rare moment that he isn't in the kitchen alongside me.
Vivian Weissmann says
Thank you for this recipe; can't wait to make it. I just had to tell you of my instant love for Mr. Wilson; he is beautiful - orange cats are very special.
Cassidy Reeser, MS, RD says
Oh that makes me so happy! Hope you enjoy the recipe! 🙂
Frankie says
It was tasty, but took closer to 50 minutes to get the rice anywhere close to done. In the future I would defrost the veggies first, as I think they cooled down the broth way too much.
Cassidy Reeser, MS, RD says
I'm sorry to hear that. Did you make any other swaps? I'm wondering because I always have the rice fully cooked by 30 minutes when I start with boiling water in these sorts of recipes.