Oven Baked Fried Rice
Created by ChanaBen-Ezra on May 7, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 60m
- Recipe #18885
Ingredients
- 15 ounces dry rice (2 cups uncooked white long grain)
- 2 tablespoons oil
- 1 package dry onion soup mix
- 1/4 cup low-sodium soy sauce
- 1 green or red (6 ounce) bell pepper, chopped (seeds removed)
- 1 can (8 ounce) water chestnuts (drained, save the liquid if you want)
- 1 can (8 ounce) bamboo shoots (drained, save the liquid if you want)
- 2 cans (4 ounce) sliced mushrooms (reserve the liquid from the can)
- 3 3/4 cups water (or reserved liquid from canned vegetables, plus cold water to make 4 cups or could use stock)
- Salt and freshly ground black pepper, to taste (go easy with the salt!)
How to Make
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Step 1: Combine rice, oil, soup mix and soy sauce in a large sprayed casserole. Mix well.
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Step 2: Drain canned vegetables then mix the liquid with water or stock to make 3 3/4 cups.
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Step 3: Slice water chestnuts, using firm pressure.
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Step 4: Dump all ingredients in the casserole and mix well. Add salt and pepper.
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Step 5: Cover and bake in preheated 350F oven about 1 hour, or until all liquid is absorbed.
Nutritional Facts
- Serving Size: 1 (372.1 g)
- Calories 262.6
- Total Fat - 13 g
- Saturated Fat - 3 g
- Cholesterol - 13.9 mg
- Sodium - 2094.3 mg
- Total Carbohydrate - 28.1 g
- Dietary Fiber - 2.4 g
- Sugars - 2.4 g
- Protein - 9 g
- Calcium - 59.9 mg
- Iron - 1.3 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.4 mg