Baked Onion Beef Fried Rice with Mixed Vegetables

This baked fried rice is my go-to when I’ve got leftover rice and a few odds and ends in the fridge. With savory ground beef, sweet onions, mixed vegetables, and a flavorful sauce blend, it turns into something warm, hearty, and deeply satisfying. Baked until just golden and crisp on top, it’s like comfort food met takeout — all in one dish.

Why You’ll Love This Recipe

I love how it turns random fridge ingredients into something that feels planned and cozy.

That golden, slightly crispy top from baking? It adds a texture that regular fried rice doesn’t always give.

The combo of ground beef and sweet onion feels both nostalgic and crave-worthy — like Sunday dinner and a stir-fry rolled into one.

It takes under an hour, and most of that is hands-off time. I can throw in a load of laundry or scroll aimlessly while it bakes.

It’s endlessly customizable, depending on what I’ve got in the pantry or freezer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked rice, preferably day-old
1 pound ground beef
1 large onion, diced
1 cup mixed vegetables (peas, carrots, corn)
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 cloves garlic, minced
1 tablespoon vegetable oil
Salt and pepper, to taste
2 green onions, sliced, for garnish

Directions

1. Preheat the oven to 350°F (175°C).

2. Heat the vegetable oil in a large skillet over medium-high heat.

3. Add the ground beef and cook until browned, breaking it up as it cooks. I let it sit untouched for a minute at first — it helps get those delicious crispy bits.

4. Stir in the diced onion and garlic, cooking until the onion is soft and translucent (about 3–5 minutes). I keep an eye on the garlic here to avoid burning.

5. Toss in the frozen mixed vegetables and let everything cook together for 2–3 minutes.

6. Add the cooked rice, breaking up any clumps with my fingers before it hits the pan. Pour in the soy sauce and oyster sauce. Stir until everything is well combined and evenly coated.

7. Taste and adjust with salt, pepper, or more soy sauce if needed.

8. Transfer everything to a baking dish, spread it out evenly, and gently press it down.

9. Bake for 15–20 minutes, or until you see a few golden, crisped spots on top.

10. Let it rest for a few minutes before serving. I sprinkle fresh green onions on top right before it hits the table.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Vegetarian version: I like swapping out the beef for crumbled tofu or even tempeh. A couple of scrambled eggs stirred in works beautifully too.

Make it spicy: Sometimes I stir in chili paste or drizzle on some hot sauce before baking — or both.

Veggie swap: I’ve used broccoli, snap peas, and chopped bell peppers. Anything that needs using can find a home here.

Gluten-free option: I just make sure my soy and oyster sauces are certified gluten-free if I’m cooking for someone with restrictions.

storage/reheating

Leftovers go into an airtight container in the fridge and last for about 3 days. When I reheat, I add a tablespoon of water and cover the bowl with a damp paper towel before microwaving — it keeps the rice moist. If I have time, I toss it into a hot skillet to bring back some crispiness.

FAQs

How do I prevent the rice from turning mushy?

I always use day-old rice — it’s drier and holds up better. Fresh rice has too much moisture and tends to get gummy when mixed and baked.

Can I freeze this dish?

Yes, I’ve frozen portions before. I let them cool completely, then store in freezer-safe containers. Reheat in the oven or microwave, though the texture is best fresh or skillet-reheated.

What can I use instead of oyster sauce?

I’ve swapped in hoisin sauce or a mix of soy sauce and a little brown sugar in a pinch. It won’t be the same, but it’s still delicious.

Can I make this dish ahead of time?

Absolutely. I prep it up to the baking step, then cover and refrigerate. When ready to serve, I bake it straight from the fridge (adding an extra 5 minutes or so to the time).

What kind of baking dish works best?

I use a 9×13-inch glass casserole dish, but any oven-safe dish will do. Just make sure it’s large enough to spread the mixture out for even baking.

Conclusion

This Baked Onion Beef Fried Rice has become a weeknight staple in my kitchen — and not just because it’s easy. I love how it brings together flavors I crave with ingredients I usually already have on hand. From the savory beef and sweet onions to that crispy baked finish, it’s cozy, satisfying, and full of ways to make it my own.

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