5 from 1 vote
Baked Fried Rice with Veggies - Gluten Free + Vegetarian @shawsimpleswaps
Baked Fried Rice with Veggies - Gluten Free + Vegetarian
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Looking for a sheet pan meal you haven't tried before? Look no further than this Baked Veggie Brown Fried Rice! @shawsimpleswaps
Course: Main Meal Option, Side Dish
Servings: 4 servings
Calories: 321 kcal
Author: Elizabeth Shaw
Ingredients
  • 4 cups cooked brown rice
  • 1/2 small onion chopped
  • 1 cup chopped carrots
  • 1 medium zucchini chopped
  • 2 cloves garlic minced
  • 2 tablespoons sesame oil or oil of choice
  • 3 tablespoons soy sauce use a GF variety if gluten intolerant
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon crushed red pepper flakes
  • 2 medium eggs whisked
  • 8 ounces can water chestnuts chopped
  • 1/4 cup chopped nut of choice optional
Instructions
  1. Preheat oven to 325*F.
  2. In a large bowl, combined rice, onions, carrots, zucchini, garlic, oil, soy sauce, vinegar, spices and eggs. Combine until all rice is coated in the soy sauce mixture.
  3. Spray a large rimmed baking sheet with cooking spray.
  4. Spread rice mixture evenly over the pan.
  5. Top with water chestnuts and bake for 45 minutes, stirring every 15 minutes to ensure the entire rice mixture gets crispy.
  6. Remove from oven and top with desired nut/seed of choice.
Nutrition Facts
Baked Fried Rice with Veggies - Gluten Free + Vegetarian
Amount Per Serving (3 g)
Calories 321 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Sodium 761mg32%
Potassium 249mg7%
Carbohydrates 54g18%
Fiber 5g20%
Sugar 1g1%
Protein 6g12%
Vitamin C 1.2mg1%
Calcium 25mg3%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.