This Oven-Baked Lemon Fried Rice is fresh, easy, flavourful and delicious. This dish the classic fried rice but baked with a lemony twist. It’s super easy and quick to prepare, anyone can make it. Enjoy this lemony fresh dish for Sunday lunch, or an easy lunch or dinner.
Recently, I received a beautiful pink enamelled cast iron Dutch oven from Radiance cookware. As soon as I opened up the box and saw the beautiful cookware, my creative juices started to flow, and this recipe came from that inspiration. I absolutely love this cookware, not only because it’s pink, but also because of how versatile it is. It is also non-toxic, safe and durable.
This Oven-Baked Lemon Fried Rice, just like my oven-baked coconut fried rice and oven-baked Jollof basmati rice is a one-pot recipe. It’s really flavourful, quick and easy, you’ll be making Sunday lunch in a snap. The lemon adds a subtle lemony flavour to the dish. Along with the fresh herbs and spices, makes this dish super fresh and aromatic.
Oven-baked lemon fried rice ingredients
This recipe uses staple pantry and fridge ingredients. Feel free to use any combination of vegetables and protein you like.
- Basmati rice: I used the same low GI basmati rice I used in my Herbed lime basmati rice and Oven-baked Jollof basmati rice with smoked chicken. However, any type of basmati rice or parboiled long grain will work for this dish.
- Vegetables: Vegetables like bell peppers, carrot, sweet corn, and green peas are the classic vegetables used for Fried rice. But do not be limited to these alone. Other vegetables like broccoli and cauliflower will be great, healthy additions.
- Herbs and spices: This is what raises the flavour profile of this dish. Herbs and spices also create an irresistible aroma. For this dish, I used fresh rosemary, thyme, curry powder and fresh parsley.
- Sausage
- Chicken stock
- Lemon slices
How to make oven-baked lemon fried rice
This dish comes together pretty quickly and easily. Here’s what need to do to make this dish:
- Rinse your basmati rice thoroughly under running water and soak for 2 hours. The soaking time helps to reduce the cooking time of the rice.
- Into a Dutch oven or oven-safe cookware, add the pre-soaked rice, bell pepper, onions, chopped carrot, sausage, habanero peppers, lemon slices, chicken stock and water.
- Cover and bake in the oven until the rice is cooked but still moist, this will take about 20 minutes. Remove from the oven, give it a good stir and add in the remaining onions, bell peppers, green peas and sweet corn. Cover and steam in the oven for 10 minutes. Remove the cover and bake for an additional 5 minutes.
- Serve and enjoy.
Serve my Suyarama Baked Crispy Chicken and Bok Choy & Bacon Slaw alongside this rice for a complete Sunday lunch.
Meal prep ideas
Like most of the recipes I share, this oven-baked lemon fried rice can also be meal prepped. Simply store the rice in an airtight container in the fridge for up to 5 days. Keep in the freezer for longer.
More rice dishes to try
Oven-Baked Jollof Basmati Rice with Smoked Chicken
Oven-Baked Lemon Fried Rice
Equipment
- Dutch Oven
Ingredients
- 2 cups basmati rice "rinsed & soaked"
- 3 cups chicken stock
- 3 cups water
- 1 large red bell pepper "chopped"
- 1 large green bell pepper "chopped"
- 1 large yellow bell pepper "chopped"
- 1 small onion "chopped"
- 1 medium onion "sliced into rings"
- 1 large carrot "chopped"
- 2 chicken franks "chopped"
- 1 cup frozen peas and sweet corn
- 2 large spring onions "chopped"
- 1 tbsp seasoning powder
- 1 tsp curry powder
- 1 tbsp dried thyme
- 2 springs fresh rosemary
- 1 lemon "sliced"
- fresh parsley
Instructions
- Soak the washed rice in water for 2 hours.
- In an oven-safe pot or skillet, add the soaked rice, chopped carrot, chopped onion, lemon slices, habanero peppers, seasoning powder, curry powder, dried thyme, chicken franks, chicken stock and water. Cover and bake in the oven for 20minutes or until the rice is cooked but still a bit moist.
- Remove from the oven and stir well. Add the onion rings, bell peppers, green peas and sweet corn. Cover and steam in the oven for 10 minutes. Remove the cover and bake in the oven for 5 more minutes. Garnish with fresh parsley and some lemon slices. Serve and enjoy.
Did you make this recipe?
Leave a comment below and tag me over on Instagram @nookies_diaries and use the hashtag #nookies diaries.
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