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Baked Onion Beef Fried Rice

A cozy weeknight meal that combines fried rice method with oven baking for golden edges, tender beef, and jammy onions, delivering takeout flavor with pantry staples.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Rice Preparation
  • 4 cups Cold cooked rice, day-old, preferably Jasmine or long grain Freshly cooked rice needs to be chilled to prevent mushiness.
Main Ingredients
  • 2 medium Thinly sliced yellow onions Caramelizes faster and sweeter.
  • 1 pound Ground beef or finely chopped leftover steak Use what you have.
  • 3 tablespoons Soy sauce
  • 1 tablespoon Oyster sauce A splash to enhance flavor.
  • 1 teaspoon Sesame oil For a hint of nuttiness.
  • 2 cloves Garlic, minced Fresh is best.
  • 1 inch Fresh ginger, minced Or jarred ginger.
  • 2 large Eggs For classic fried rice ribbons.
  • 2 tablespoons Neutral oil (canola or avocado)
  • 2 scallions Sliced green onions For finishing.
  • 1 tablespoon Butter Adds richness at the end.
  • 1 cup Optional vegetables (peas, carrots, bell pepper, or mushrooms) Add as desired.

Method
 

Preparation
  1. Break up any clumps in the cold rice to ensure loose grains.
  2. In a skillet, sauté sliced onions with a bit of oil and a pinch of salt until golden.
  3. In the same skillet, brown the beef, adding garlic and ginger for the last minute.
  4. Stir in soy sauce, oyster sauce, and sesame oil, then toss in the rice, coating everything evenly.
  5. Spread the mixture in a greased baking dish, create two wells, and crack the eggs into them. Bake at 400°F for 10 to 12 minutes or until edges are crisp and eggs set.
  6. Fluff the eggs into the rice, fold in butter and green onions, adjust seasoning, and add vegetables if using.

Notes

Let leftovers cool, then store in an airtight container for 3 to 4 days. This reheats well and flavors deepen overnight. Serve with something crunchy or fresh for balance.