Ingredients
Rice and Sauce Mixture
- 1 ½ cups basmati rice
- 2 ¼ cups water (or 3 cups for long grain white rice)
- 3 tablespoons soy sauce or no-soy soy sauce (4 tablespoons for long grain white rice)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 garlic cloves, finely minced
- 1 teaspoon ginger paste
- White parts of 1 bunch green onions, chopped
Chicken and Seasoning
- 1 ½ pounds chicken thighs or breasts, cut into bite-size cubes
- 1 ½ teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
Vegetables and Oils
- 1 head broccoli, cut into florets
- 1 cup frozen peas and carrots
- 2 tablespoons avocado oil
Sriracha Mayo
- ½ cup mayonnaise
- 1-2 teaspoons sriracha sauce
Additional Ingredients (Optional)
- 2 scrambled eggs, seasoned with salt and pepper
- 2 teaspoons toasted sesame oil
- Green parts of 1 bunch green onions, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it’s ready for baking the dish evenly.
- Prepare Rice Mixture: In a 9×13-inch baking dish, combine the basmati rice, water, soy sauce, rice vinegar, sugar, garlic, ginger paste, and the white parts of the green onions. Stir thoroughly to distribute all ingredients evenly.
- Add Chicken: Place the cubed chicken on top of the rice mixture. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Gently press the chicken down into the rice so it’s mostly submerged, ensuring even cooking.
- Add Vegetables: Evenly scatter broccoli florets and frozen peas and carrots over the chicken and rice. Drizzle the avocado oil over the top and sprinkle with the remaining 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Cover and Bake: Cover the baking dish tightly with foil. Bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking uncovered for another 10-15 minutes until the rice is tender, liquid absorbed, and chicken fully cooked through.
- Make Sriracha Mayo: While the rice and chicken finish baking, whisk together mayonnaise and sriracha sauce in a small bowl until smooth. If desired, add a teaspoon of water at a time to thin out the sauce for drizzling consistency.
- Combine and Finish: Once baked, remove the dish from the oven and gently stir the contents to blend the flavors together. Drizzle in toasted sesame oil, then fold in the chopped green parts of the green onions and scrambled eggs if using.
- Serve: Serve the baked chicken fried rice warm with the sriracha mayo on the side, allowing each person to customize the amount to their taste.
Notes
- If using long grain white rice instead of basmati, increase the water to 3 cups and soy sauce to 4 tablespoons for proper cooking.
- Scrambled eggs are optional but add extra protein and texture to the dish.
- Use no-soy soy sauce if a soy allergy or sensitivity is a concern.
- Cover the dish tightly with foil to trap steam and help cook rice evenly.
- Adjust sriracha quantity in the mayo to suit your preferred heat level.
- Leftovers can be refrigerated and reheated gently in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
