Dump & Bake Veggie Not Fried Rice
This veggie and rice bake is a dump & bake casserole inspired by fried rice. The baked rice is drizzled with homemade teriyaki sauce and the leftovers are great as fried rice!
Servings: 5 servings
Calories: 441kcal
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
Serving: 1serving | Calories: 441kcal | Carbohydrates: 76g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 910mg | Potassium: 551mg | Fiber: 6g | Sugar: 14g | Vitamin A: 5367IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 4mg
