Asian fried rice casserole

I give you the easiest recipe- one that I made up as I went, so I have no real measurements, sorry!
IMG_8656 I made a big batch last night of half brown rice/half jasmine rice in the rice cooker. So that was ready to go.


Usually I have chicken prepped in bulk, but I didn’t at the time, so I used canned chicken from Costco.


COOKED RICE (6-8 cups)

cooked, shredded or diced CHICKEN


SAUTÉED ASIAN VEGGIES: I used (cooked) spaghetti squash, zucchini, and carrots. You could also use peppers, broccoli, celery, baby corn, whatever you have on hand! Sauté in a little oil with salt and pepper, add to the onions/garlic.


lite soy sauce (I used probably 1 cup plus 1/2 cup liquid aminos)

Rice vinegar (maybe 1/3 cup)

Asian stir fry oil (sesame or peanut oil would also be good) about 2 TBSP’s

garlic, ginger, and Asian spices (I used about a cap full of this from Costco)


stevia to sweeten- I used probably 8 packets… you could also use coconut sugar

Taste as you go, and adjust to your liking.


I sprayed a 9×13 with Pam, and started layering: rice and chicken, then sauce. Then veggies, then rice then chicken and sauce, etc. You could probably also just mix it all together in a huge bowl, then pour in your baking dish.

I covered with foil and baked at 350 for 20 min, then topped it with green onions and sriracha. It would also be so delicious with roasted peanuts, cilantro, etc!

Other variations you might try:

*Make it low carb by omitting rice, and using spaghetti squash and (steamed) shredded cabbage, and extra chicken.

*Cook eggs into your veggies, so it’s more of a fried rice.

High protein, healthy carbs, lots of fiber and micronutrients, and zero sugar guys! Throw it all together, and BOOM. Dinner, for a couple days.


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