Chicken Fried Rice Inspired Casserole

A close-up of a fully assembled chicken fried rice casserole topped with spicy mayo and sesame seeds on a counter.

Chicken Fried Rice Inspired Casserole

Healthy comfort food + low prep + convenient! This easy, dump-and-go chicken fried rice inspired casserole tastes just like your favorite hibachi fried rice. It's simple yet nutritious with a great balance of both protein and fiber. Your whole house will smell amazing as this cooks. {Gluten-Free & Dairy-Free}

Course Main Course

Cuisine American, Chinese

Keyword healthy comfort food, high protein and fiber recipe, low prep dinner, one pan meal

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings servings

Calories 343.8kcal

Author Alex Evink, MS, RD

Ingredients

1 cup uncooked long-grain white rice
1 pound chicken breast or thighs, raw diced into ½-inch cubes
1 medium onion, diced small
1½ cups frozen peas and carrots
1½ cups shelled edamame / mukimame
4-5 garlic cloves, minced I used 5 large cloves
⅓ cup low sodium soy sauce
2½ cups low sodium chicken broth
1 tablespoon rice wine vinegar

Toppings (Optional)

Sliced avocado
Drizzle of sriracha and/or spicy mayo
Sesame seeds
Chopped nuts
Drizzle of sesame oil
Scrambled eggs gently mix into casserole
Salt to taste
Yum Yum Sauce or Bang Bang Sauce

Instructions

Preheat oven to 400°F.
Dice onion and chicken.
Add everything to casserole dish in layers: uncooked rice, diced onion, raw chicken (diced), and frozen veggies (minus the edamame). Spread evenly.
In a bowl, whisk together the soy sauce, chicken broth, rice vinegar, and minced garlic.
Pour the liquid mixture over the rice/chicken.
Cover tightly with foil and bake 60 minutes.
Remove foil, add in edamame, stir gently, and bake 10–15 more minutes or until rice is tender, liquid is absorbed and the chicken is fully cooked.
Let casserole rest for ~10 minutes after baking. This allows the casserole to set. Top with sliced green onions + a drizzle of sriracha and or preferred sauces. I like to add sliced avocado on the day of consumption.

Notes

Nutritional information is just an estimation and individual ingredients and preparation may lead to slight discrepancies.

Storage Tips: store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months!

Taste and adjust: soy sauce varies in saltiness, so add a splash more at the end if needed. More flavor and salt is added if you drizzle your casserole with sauces! This is where the variations can come into play.

Nutrition