Equipment
Ingredients
Rice and Vegetables
- 800 g cooked white rice, chilled day-old
- 200 g frozen mixed vegetables, unthawed
- 2 eggs
- 30 g green onions, thinly sliced
Vegan Mushroom Sauce
- 45 ml soy sauce
- 30 ml vegetarian mushroom oyster sauce
- 15 ml toasted sesame oil
- 5 g garlic powder
- 5 g ginger paste, finely grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 368 kcal
- Protein
- 12 g
- Carbohydrates
- 62 g
- Fat
- 7 g
- Fiber
- 4 g
- Sugar
- 1 g
- Sodium
- 887 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 93 mg
- Potassium
- 337 mg
- Calcium
- 76 mg
- Iron
- 4.8 mg
- Magnesium
- 43 mg
- Phosphorus
- 217 mg
- Zinc
- 1.4 mg
- Vitamin A
- 190 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.50 mg
- Riboflavin
- 0.23 mg
- Niacin
- 5.6 mg
- Folate
- 192 mcg
- Water
- 216 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C/400°F. Lightly oil a 9x13 inch baking dish to prevent sticking.
In a small mixing bowl, whisk together the soy sauce, vegetarian mushroom oyster sauce, toasted sesame oil, garlic powder, and ginger paste until the mixture is uniform and smooth.
Spread the chilled cooked rice and unthawed frozen mixed vegetables evenly across the prepared baking dish.
Pour the mushroom sauce mixture evenly over the rice and vegetables. Mix thoroughly until every grain takes on an even, dark color.
Bake uncovered in the preheated oven for 20 minutes. Look for the top edges of the rice to begin turning dry and crispy.
While the rice is baking, crack the eggs into a small bowl and beat them thoroughly until no streaks of white remain.
Carefully remove the baking dish from the oven. Drizzle the beaten eggs evenly over the surface of the hot rice mixture.
Return the dish to the oven and bake for an additional 5 minutes, or until the eggs are fully set and reach a safe internal temperature of 74°C/165°F.
Remove the baking dish from the oven. Use a spatula to aggressively stir the rice, breaking the baked egg layer into small, bite-sized ribbons distributed throughout the dish.
Scatter the sliced green onions evenly over the top of the hot rice and serve immediately.
Chef's Notes
- Using cold, day-old rice is critical. The refrigeration process retrogrades the starches, preventing the grains from clumping together and absorbing too much moisture from the sauce.
- For vulnerable populations, ensure the eggs are pasteurized before use, or confirm the final baked dish hits 74 C to ensure food safety.
- To maximize the crispy bottom texture similar to Korean dolsot bibimbap, leave the dish in the oven for an extra 5 minutes, or use a wide metal sheet pan instead of a ceramic dish.
- Feel free to customize this base by folding in cubed firm tofu, edamame, or roasted cashews prior to the first bake for added protein and crunch.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Freeze in individual portions for easy reheating.
Reheating: Microwave with a damp paper towel over the bowl, or pan-fry with a drop of oil to restore crispness.
Troubleshooting
The rice turns out soft and mushy instead of fluffy.
Cause: Freshly cooked, warm rice was used instead of chilled, day-old rice.
Fix: Spread the rice onto a wider rimmed baking sheet and bake for an additional 10 minutes to evaporate excess moisture.
Prevention: Always use leftover rice that has been stored in the refrigerator overnight, allowing the starches to firm up.
The egg layer forms a solid, rubbery sheet.
Cause: The eggs were not stirred vigorously enough into the rice after baking.
Fix: Use a metal spatula or knife to chop the egg layer into smaller pieces manually.
Prevention: Break up the eggs immediately after removing the dish from the oven while everything is still piping hot.
Cultural Context
Fried rice is a cornerstone of Chinese home cooking, traditionally prepared in a fiercely hot wok to achieve wok hei, translated as the breath of the wok. This oven-baked adaptation borrows the classic flavor profile of the traditional dish but utilizes Western hands-off baking techniques. It reflects the ingenuity of modern home cooks seeking convenience without sacrificing deep, savory umami flavors.
