Ingredients
2 cups uncooked jasmine or basmati rice
3 cups vegetable or chicken broth
1/4 cup soy sauce
2 tablespoons sesame oil or vegetable oil
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups mixed frozen vegetables (peas, carrots, corn)
2 large eggs, lightly beaten (optional)
1/4 cup chopped green onions (optional, for garnish)
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Combine the Ingredients:
In the baking dish, add the uncooked rice, broth, soy sauce, sesame oil, garlic powder, and onion powder. Stir to combine.
Add the Vegetables:
Spread the frozen vegetables evenly over the rice mixture. Do not stir.
Cover and Bake:
Cover the baking dish tightly with aluminum foil to trap the steam. Bake for 35–40 minutes, or until the rice is tender and the liquid is absorbed.
Add the Eggs (Optional):
If using eggs, remove the foil and make a well in the center of the rice. Pour the beaten eggs into the well and stir gently to combine with the rice. Return to the oven for 5–7 minutes until the eggs are cooked through.
Garnish and Serve:
Fluff the rice with a fork and garnish with chopped green onions, if desired. Serve hot as a quick and easy main dish or side.
