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You know, some recipes just sneak up on you. You’re standing in your kitchen, rummaging through the fridge at 5:37 p.m., half-hungry, half-grumpy — and suddenly, you realize you’ve got just enough of everything to pull something delicious together.
That’s exactly how this Baked Onion Beef Fried Rice came about in my house. I had a bowl of leftover rice sitting all lonely in the back of the fridge, a pound of ground beef I’d forgotten to freeze (oops), and a stubborn onion that kept rolling off my counter all week. And because I can’t leave well enough alone, I thought, What if I baked it?
Next thing I knew, the kitchen smelled like my mom’s Sunday meatloaf met my favorite takeout fried rice — and everyone at the table asked for seconds before they’d finished their first. That’s a keeper in my book.
Why You’ll Love This Recipe
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Turns those sad fridge bits into a real meal.
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The baked top? Just the right bit of crispy magic.
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Savory beef, sweet onion — it’s like a potluck dish and takeout had a baby.
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Takes maybe 30-ish minutes, and most of that is oven time — go fold some laundry if you must (I usually don’t).
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Easy to tweak with whatever you’ve got on hand.
Ingredients
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2 cups cooked rice (day-old is perfect — fresh rice can get mushy, and nobody wants mushy)
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1 pound ground beef
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1 large onion, diced (big sweet yellow ones are my favorite)
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1 cup mixed vegetables (peas, carrots, corn — the classic freezer bag)
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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2 cloves garlic, minced (or more if you’re like me and measure garlic with your heart)
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1 tablespoon vegetable oil
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Salt and pepper, to taste
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2 green onions, sliced for a little fresh pop on top
Directions
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Preheat and prep: Get that oven nice and warm at 350°F (175°C).
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Brown the beef: Grab your trusty skillet, heat up the vegetable oil on medium-high. Toss in the ground beef and break it up — I like to let it sit for a minute or two first so it gets a little crusty on the bottom before stirring. Little crispy bits are flavor gold.
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Onions and garlic in: Once the beef is mostly browned, stir in the diced onion and garlic. Keep it moving so the garlic doesn’t burn — you want the onion soft and glossy, about 3–5 minutes.
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Veggie boost: Throw in your mixed vegetables. I never thaw them — they warm up fast enough in the skillet. Give it all a good stir and let them mingle for another 2–3 minutes.
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Rice time: Break up that cold rice with your fingers — it helps it separate better in the pan. Add it to the beef and veggies. Pour in the soy sauce and oyster sauce and stir, stir, stir until every grain looks like it belongs at this party.
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Taste test: I always sneak a spoonful here — sometimes the rice needs a pinch more salt or a tiny splash more soy sauce. Trust your tastebuds.
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Bake it up: Transfer everything into a baking dish (I just use my old glass casserole). Spread it out evenly, pat it down a bit, and slide it into the oven. Bake for about 15–20 minutes — you’re looking for a few golden bits on top.
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Cool and garnish: Let it rest a few minutes so you don’t burn your tongue — ask me how I know. Scatter on those fresh green onions right before you serve.
Serving Suggestions
I usually put this down in the middle of the table with a simple green salad — something crisp and bright to balance all that savory goodness. If you’re feeling fancy, a quick miso soup or a bowl of steamed edamame makes it feel like a takeout feast at home. And if you like a little zing, put out a small dish of kimchi or some pickled veggies — trust me, that tang cuts through the richness in the best way.
Storage Tips
If you’re lucky enough to have leftovers (rare in my house), scoop them into a container and stash them in the fridge. They’ll keep for about three days. When you reheat, I like to sprinkle on a tablespoon of water and cover it with a damp paper towel if microwaving — it keeps the rice from drying out. Or toss it back in a hot skillet for a quick re-crisp — even better.
Variations
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Vegetarian twist: Swap the beef for crumbled tofu or tempeh. A scrambled egg or two stirred in at the end is always welcome, too.
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Spicy spin: Add a spoonful of chili paste or a drizzle of your favorite hot sauce. Or both — I’m not here to judge.
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Veggie swap: Bell peppers, broccoli florets, snap peas — if it’s in your crisper and needs using, in it goes.
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Gluten-free note: Double-check your sauces if you’re cooking for gluten-free folks — some soy and oyster sauces sneak in wheat.
A Little Send-Off
Well, that’s my little Baked Onion Beef Fried Rice story. From a scrappy clean-out-the-fridge plan to a weeknight staple — funny how the best recipes happen that way, isn’t it?
If you give this one a try, let me know how you liked it — or how you made it your own. Did you sneak in extra veggies? Go heavy on the garlic? I love hearing how these little recipes grow in your kitchens, too.
Take care, keep that rice leftover, and I’ll see you here next time — hopefully with something just as warm and satisfying.
Baked Onion Beef Fried Rice with Mixed Vegetables
Ingredients
- 2 cups cooked rice preferably day-old
- 1 pound ground beef
- 1 large onion diced
- 1 cup mixed vegetables peas, carrots, corn
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 cloves garlic minced
- 1 tbsp vegetable oil
- salt and pepper to taste
- 2 green onions sliced, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the vegetable oil over medium-high heat.
- Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent.
- Stir in the mixed vegetables and cook for another 2–3 minutes.
- Add the cooked rice to the skillet, breaking up any clumps.
- Pour in the soy sauce and oyster sauce, stirring well to combine all the ingredients.
- Season with salt and pepper to taste.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 15–20 minutes, until the top is slightly crispy.
- Remove from the oven and let it cool for a few minutes.
- Garnish with sliced green onions before serving.