If you love fried rice but don’t love standing at the stove, this baked version is going to be your new weeknight go-to. You get all the familiar flavors—savory beef, sweet onion, garlicky soy sauce, pops of mixed veggies—without babysitting a hot skillet.
The oven does the work here. Everything bakes together in one pan, the rice turns perfectly seasoned, the onions soften and sweeten, and the top gets just a little toasty around the edges. It’s comforting, filling, and easy to stretch when you’ve got extra mouths at the table.
This baked onion beef fried rice is also a smart way to use up leftover rice. A few cups from last night’s dinner turn into a full meal with just a handful of pantry staples.
YOU WILL LOVE THIS BAKED FRIED RICE
COMFORT FOOD VIBES: Warm, savory, and packed with familiar flavors. The kind of dinner that disappears fast.
ONE PAN, LESS STRESS: No batch-cooking rice in a wok, no juggling timing. Stir, bake, eat.
FAMILY-FRIENDLY: Mild seasoning, plenty of veggies, and easy to customize for picky eaters.
GREAT FOR LEFTOVERS: It reheats like a champ and makes a solid lunch the next day.
WHAT MAKES THIS “BAKED ONION” FRIED RICE DIFFERENT
Classic fried rice is all about high heat and quick tossing. This one leans into slower, steadier heat so the flavors have time to sink in. The onions aren’t just a background ingredient—they’re the backbone.
You’ll cook the onions with the beef first so they pick up all those savory drippings. Then they finish in the oven, where they soften even more and turn gently sweet. That sweet onion flavor balances the salty soy sauce and makes the whole dish taste richer without adding anything fancy.
And because the rice bakes, it has time to drink in the sauce evenly. No random bites that taste plain. No soggy clumps, either, as long as you start with the right rice.
THE RICE RULE THAT CHANGES EVERYTHING
Use cold rice. Dry rice. The kind that’s been sitting in the fridge.
Freshly cooked rice holds too much steam and moisture. In a skillet, you can sometimes cook that off with high heat. In the oven, it tends to go soft and sticky. Not the vibe.
If you’ve got leftover rice, you’re already set. If you’re making rice on purpose, cook it, spread it on a tray, let it cool, then chill it for a few hours (or overnight). Even 2 to 3 hours in the fridge helps.
PRO TIP: If you’re short on time, spread warm rice on a baking sheet and pop it in the freezer for 15 minutes. It dries out the surface just enough to behave like day-old rice.
BAKED ONION BEEF FRIED RICE INGREDIENTS
This recipe keeps things simple but still tastes like you did something special. The ingredients are easy to find and flexible if you need swaps.
Produce
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yellow onion
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garlic
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green onions (optional, for serving)
Protein
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lean ground beef
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eggs
Frozen
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mixed vegetables (peas, carrots, corn, green beans)
Pantry + Sauces
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soy sauce
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oyster sauce (or hoisin)
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toasted sesame oil
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rice vinegar (or a squeeze of lemon)
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chicken broth (or water)
Seasonings
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black pepper
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ground ginger (or fresh grated)
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pinch of red pepper flakes (optional)
You’ll need:
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4 cups cooked long-grain white rice, cold (about 2 cups dry rice cooked)
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1 pound lean ground beef
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1 large yellow onion, diced
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3 cloves garlic, minced
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2 cups frozen mixed vegetables
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3 large eggs
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3 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 tablespoon toasted sesame oil
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1 tablespoon rice vinegar
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½ cup chicken broth
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½ teaspoon ground ginger (or 1 teaspoon fresh grated ginger)
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¼ teaspoon black pepper
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¼ teaspoon red pepper flakes (optional)
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2 tablespoons neutral oil (divided), for cooking
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2 to 3 green onions, sliced (optional garnish)
INGREDIENT NOTES THAT HELP IT TURN OUT RIGHT
Ground beef
Lean ground beef (90/10 or 93/7) keeps the dish from getting greasy. If you’re using a fattier blend, drain off most of the fat after browning. Leave a little behind for flavor.
Onion
Yellow onion gives the best sweet-savory balance. Dice it small so it blends into the rice instead of sitting in big chunks.
Mixed vegetables
Frozen mixed vegetables are a win here. They heat quickly, hold their shape, and add color without extra chopping.
If your mix has larger pieces (big green beans or chunky carrots), give them a quick chop while still frozen. It keeps every bite more even.
Sesame oil
Use toasted sesame oil for flavor, not for frying. It goes in the sauce so the fragrance stays strong.
Broth
A little liquid helps the sauce coat everything evenly. The rice absorbs it while baking, so you don’t end up with a puddle.
SUBSTITUTIONS AND ADDITIONS
RICE: Long-grain white rice is classic, but jasmine works great. Brown rice is fine too—just make sure it’s cold and a little dry, or the texture can go soft.
BEEF: Ground turkey or ground chicken can be swapped in. If you’re using very lean meat, add an extra teaspoon of oil so the onions don’t dry out while cooking.
VEGGIES: Swap in any frozen veggie blend you like. Corn + peas + diced carrots is a simple combo that always works.
EGGS: If eggs aren’t your thing, you can skip them. The dish still bakes up well, just a little less “fried rice” in feel.
SAUCE: No oyster sauce. Use hoisin, or add 1 extra tablespoon soy sauce plus 1 teaspoon brown sugar.
EXTRA FLAVOR: A tablespoon of butter stirred in right after baking gives a rich restaurant-style finish. Not required, but it’s a good trick.
WHY BAKING FRIED RICE WORKS SO WELL
Baking gives you even heat across the whole pan. That means the rice warms through without needing constant tossing. It also means you can build layers.
You brown the beef. The onions soak up that beefy flavor. Garlic goes in right at the end so it doesn’t burn. Then everything gets tossed with rice and sauce and baked long enough for the rice to absorb seasoning.
The edges get lightly crisp. The center stays tender. It’s a great texture mix without doing anything complicated.
HOW TO MAKE BAKED ONION BEEF FRIED RICE WITH MIXED VEGETABLES
STEP ONE: Preheat the oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray.
STEP TWO: In a large skillet over medium-high heat, add 1 tablespoon of neutral oil. Add the ground beef and cook until it’s almost browned through, breaking it up as it cooks.
STEP THREE: Add the diced onion to the skillet and cook for 4 to 5 minutes, stirring often, until the onion softens. Add the minced garlic and cook for 30 seconds.
PRO TIP: If there’s a lot of grease in the pan, drain most of it. Leaving 1 to 2 tablespoons behind gives you flavor without making the rice heavy.
STEP FOUR: Push the beef and onion mixture to one side of the skillet. Add the remaining 1 tablespoon oil to the empty side. Crack in the eggs and scramble them until just set. Stir the eggs into the beef mixture.
STEP FIVE: In a small bowl, whisk together soy sauce, oyster sauce, toasted sesame oil, rice vinegar, chicken broth, ginger, black pepper, and red pepper flakes (if using).
STEP SIX: In a large mixing bowl, add the cold rice and frozen mixed vegetables. Pour the sauce over the top and toss until the rice is evenly coated. Add the beef, onion, and egg mixture and toss again.
STEP SEVEN: Spread everything evenly into the prepared baking dish. Cover tightly with foil.
STEP EIGHT: Bake for 20 minutes. Remove the foil, stir the rice well, then spread it back into an even layer.
STEP NINE: Bake uncovered for 10 to 15 minutes, until hot all the way through and lightly toasted around the edges.
STEP TEN: Let the fried rice rest for 5 minutes before serving. Sprinkle green onions on top if you like.
OUR RECIPE DEVELOPER SAYS
If your rice seems a little wet after the first bake, keep it uncovered for the last 5 minutes and don’t stir again. That extra dry heat fixes the texture fast.
EASY WAYS TO LEVEL UP THE FLAVOR
Add a little “wok-style” taste
You won’t get true wok hei in an oven, but you can bring in some of that deep, roasted flavor.
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Toast the rice uncovered at the end.
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Let the edges brown slightly.
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Add a teaspoon of dark soy sauce for color and depth (optional).
Make it onion-forward
If you want the onion flavor stronger, use two onions. Cook them until they’re starting to turn golden before adding the garlic. That extra caramelization gives you more sweetness.
Add crunch on top
Right before serving, sprinkle toasted sesame seeds on top. Crispy fried onions also work if you have them. Keep it light—just a little texture.
TROUBLESHOOTING BAKED FRIED RICE
RICE IS MUSHY: The rice was too fresh or too wet. Next time, chill it longer. For this batch, bake uncovered a little longer and stir less.
RICE TASTES BLAND: Add a splash of soy sauce and a drizzle of sesame oil after baking. Stir, taste, and adjust.
RICE IS TOO DRY: Stir in 2 to 3 tablespoons of broth, cover with foil, and bake 5 more minutes.
VEGGIES ARE STILL FROZEN IN THE MIDDLE: Stir halfway through baking and spread into an even layer. Thick piles heat unevenly.
HOW TO SERVE
This baked fried rice is a full meal on its own, especially with all the beef and vegetables mixed in. If you want to round it out, keep the sides simple.
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A crisp cucumber salad (something cool and crunchy)
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Steamed broccoli or green beans
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A bowl of fruit on the side for a lighter contrast
It also works well as a side dish if you’re serving a larger spread. Just scoop it into bowls and let people top it how they like—extra green onions, a little hot sauce, or a sprinkle of sesame seeds.
HOW TO STORE BAKED ONION BEEF FRIED RICE
MAKE AHEAD: Cook the beef, onion, and eggs up to a day ahead. Keep them in an airtight container in the fridge. When you’re ready, mix with cold rice, veggies, and sauce, then bake.
IN THE FRIDGE: Let leftovers cool to room temperature, then transfer to an airtight container. Store for up to 3 to 4 days.
IN THE FREEZER: This dish freezes beautifully. Portion into freezer-safe containers or bags, remove as much air as possible, and label with the date. Freeze for up to 2 months.
REHEATING:
Oven: Preheat oven to 350°F (175°C). Place rice in a baking dish, sprinkle with 1 to 2 tablespoons water or broth, cover with foil, and bake 15 to 20 minutes until hot.
Microwave: Place a portion in a microwave-safe bowl, add a teaspoon of water, cover loosely, and heat in 1-minute bursts, stirring between, until hot.
NOTE: Always ensure leftovers are heated to 165°F (74°C) before eating.
EASY BAKED FRIED RICE FAQS
CAN I USE FRESHLY COOKED RICE: You can, but the texture will be softer. Cool it as much as possible first. Spread it out, then chill it quickly so it dries out.
CAN I DOUBLE THIS RECIPE: Yes. Use two 9×13-inch pans so the rice stays in a manageable layer. Overcrowding makes it steam instead of toast.
CAN I USE LEFTOVER ROAST BEEF OR STEAK: Absolutely. Chop it small and stir it in during STEP SIX. Skip cooking it in the skillet so it doesn’t dry out.
CAN I MAKE IT SPICY: Add red pepper flakes, a spoonful of chili garlic sauce, or sliced jalapeños. Stir it into the sauce before mixing.
CAN I SKIP THE EGGS: Yes. It will still taste great, just a little less classic in texture.
Baked Onion Beef Fried Rice with Mixed Vegetables
Ingredients
- 4 cups cooked long-grain white rice cold
- 1 pound lean ground beef
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 cups frozen mixed vegetables
- 3 large eggs
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- ½ cup chicken broth
- ½ teaspoon ground ginger or 1 teaspoon fresh grated ginger
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons neutral oil divided
- 2 to 3 green onions sliced (optional garnish)
Instructions
- Preheat the oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray.
- In a large skillet over medium-high heat, add 1 tablespoon oil. Brown the ground beef until almost cooked through.
- Add diced onion and cook 4 to 5 minutes until softened. Add garlic and cook 30 seconds. Drain excess grease if needed.
- Push beef mixture to one side. Add remaining tablespoon oil to the empty side and scramble the eggs until just set. Stir eggs into beef mixture.
- Whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, broth, ginger, pepper, and red pepper flakes.
- In a large bowl, toss cold rice and frozen mixed vegetables with the sauce. Stir in the beef, onion, and eggs until evenly mixed.
- Spread mixture into prepared baking dish. Cover tightly with foil.
- Bake 20 minutes. Remove foil, stir well, and spread into an even layer.
- Bake uncovered 10 to 15 minutes, until hot and lightly toasted on the edges.
- Rest 5 minutes. Garnish with sliced green onions if desired.
Notes
Nutrition
