Description
Easy chicken fried rice dump-and-bake casserole with rice, chicken, vegetables, and a savory soy-ginger sauce, finished with sriracha mayo.
Ingredients
- Base:
- 1 1/2 cups basmati rice
- 2 1/4 cups water
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 2 garlic cloves (minced)
- 1 tsp ginger paste
- White parts of green onions
- Protein:
- 1 1/2 lbs chicken (cubed)
- 1 1/2 tsp salt (divided)
- 3/4 tsp black pepper (divided)
- Vegetables:
- 1 head broccoli (florets)
- 1 cup frozen peas and carrots
- 2 tbsp avocado oil
- Sauce & Finish:
- 1/2 cup mayonnaise
- 1–2 tsp sriracha
- 2 tsp sesame oil
- 2 scrambled eggs (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Mix rice, water, soy sauce, vinegar, sugar, garlic, ginger, and white green onion parts in a baking dish.
- Add chicken and season with salt and pepper, pressing into rice mixture.
- Add broccoli and frozen vegetables on top.
- Drizzle with avocado oil and remaining seasoning.
- Cover and bake 20 minutes, then uncover and bake 10–15 minutes more.
- Mix mayo and sriracha for sauce.
- Stir finished bake, add sesame oil, green onion tops, and scrambled eggs.
- Serve with sriracha mayo.
Notes
- Great one-pan meal for easy cleanup.
- Adjust spice level with sriracha.
- Ensure chicken is fully cooked before serving.
- Best served fresh but can be reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Asian