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Zesty Oven-Fried Rice

 Zesty Oven-Fried Rice
I came up with this recipe when I was looking for something out of the ordinary to take to a family potluck. The compliments were overwhelming and I gladly shared the recipe.—Joan Crandall, Burlington, Connecticut
10 ServingsPrep: 35 min. Bake: 30 min.


  • 2 cans (14-1/2 ounces each) chicken broth
  • 1-1/2 cups uncooked long grain rice
  • 1-1/2 pounds ground beef
  • 2 large onions, thinly sliced
  • 1 large green pepper, chopped
  • 4 garlic cloves, minced
  • 3 eggs, lightly beaten
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/3 cup soy sauce
  • 1 tablespoon hot pepper sauce


  • In a saucepan, bring broth to a boil. Add rice. Reduce heat; cover
  • and simmer for 20 minutes. Meanwhile, in a skillet, cook the beef,
  • onions, green pepper and garlic over medium heat until meat is no
  • longer pink and vegetables are tender. Drain and place in a large
  • bowl.
  • In the same skillet, cook and stir eggs until set but still moist.
  • Add to meat mixture. Fluff rice with fork. Stir in the rice,
  • mushrooms, soy sauce and hot pepper sauce to meat mixture.
  • Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at
  • 350° for 30 minutes or until heated through. Yield: 10 servings.

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Zesty Oven-Fried Rice (continued)

Nutritional Facts: 1 serving (1 each) equals 258 calories, 8 g fat (3 g saturated fat), 97 mg cholesterol, 770 mg sodium, 27 g carbohydrate, 1 g fiber, 18 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.