Big fried rice flavour, minimal effort, ingredients you probably already have – and no standing over the stove!
I’ve started leaning on this recipe for those nights when I’m tired, the kids are hungry and I don’t have much left in the tank. Some evenings the idea of cooking just feels like a lot. With this dish, everything goes into the oven in one pan and just works. The chorizo melts down, renders and gets crispy and golden, and the oils flavour the entire tray of rice so you don’t need much else. There’s no standing at the stove, no constant stirring, and no juggling multiple pans. Even the eggs cook right there in the oven. I love that this recipe uses ingredients I usually have on hand, and barely involves any chopping.
It’s also budget-friendly. Based on the way I make it, this Baked Chorizo Fried Rice recipe works out to roughly $4–$5 per serve. Freezer veggies keep costs down and the chorizo brings big flavour without needing much of it. The recipe will only be as good as the chorizo you choose, so try and select a good one that you love. My kids absolutely love it (fried rice energy always wins), and I love that I can make it feel a little more special for us with a drizzle of chilli oil or chilli crisp and a squeeze of lemon at the end.
This is the recipe I reach for on busy workdays, sports nights, or when I just need dinner fast with minimal thinking. It’s a filling meal made with simple ingredients, and the leftovers are just as good the next day – warm or cold – which makes it perfect for school or work lunchboxes too!
What else can I add to this fried rice?
Frozen peas and corn are quick-cooking, but you can absolutely add other vegetables. Just keep everything chopped fairly small so it cooks evenly and doesn’t overwhelm the tray (as this will stop the chorizo crisping up and veggies cooking properly.)
- Carrot, capsicum or broccoli (finely diced) – Add these with the chorizo at the start so they soften as the chorizo renders. Make sure everything is spaced out so the tray isn’t overcrowded and steamy – steam will stop the chorizo from becoming golden and crispy. Cook for an extra 5 minutes with the chorizo.
- Thinly sliced zucchini (courgette) or mushrooms – Add these when you add the rice, as they release moisture and don’t need much time. Cook for an extra 5 minutes with the rice.
- Frozen edamame, sliced green beans or baby spinach – Add these at the same time as the peas and corn. No extra cook time needed.
If you’re adding a lot of extra vegetables overall, give the tray a quick check at the end – it may need a few extra minutes to make sure everything is tender and properly heated through.
Can I make this on the stovetop instead?
Yes! Heat a large deep heavy-based pan over medium heat and cook the chorizo for 5–6 minutes until golden and the oils have rendered. Add the garlic and cook for 30 seconds until fragrant. Add the vegetables and cook for 2–3 minutes, then add the rice and break it up as you stir. Push the rice mixture to one side of the pan. Pour the eggs into the empty side and cook for 1–2 minutes until just set, then stir through the rice. Add the tamari and spring onion (scallion), cook for a further 1 minute, then remove from the heat and serve.
What else can I serve with Baked Chorizo Fried Rice?
- Steamed or sautéed greens – Think bok choy, broccoli, broccolini, Chinese broccoli, snow peas (mange tout), or sugar snap peas.
- Simple Asian-inspired salad or slaw – A quick cabbage or cucumber salad with a light soy and sesame dressing.
- Spring rolls or dumplings – The freezer type are a fuss-free way to make this feel like a bigger meal.
- Fresh crunchy veggies on the side – Carrots, bean sprouts or sliced cucumber serve as a quick, cooling side.
If you enjoyed Baked Chorizo Fried Rice, I think you’ll love
Chicken Fried Rice Recipe
Prawn (Shrimp) Fried Rice Recipe
Easy Fried Rice Recipe
Tuna Fried Rice Recipe
Pork Belly Fried Rice Recipe
Baked Chorizo Fried Rice
This Baked Chorizo Fried Rice recipe is a low-effort, oven-baked, one-pan dinner that delivers big flavour with minimal prep. The chorizo does all the heavy lifting, the oven takes care of the cooking, and everything comes together using simple pantry and freezer staples. It’s budget-friendly, kid-approved, perfect for busy nights – and the leftovers make a great lunch the next day, warm or cold.
- Total Time: 22 minutes
- Yield: Serves 4
Ingredients
RICE
- 1 tbsp olive oil
- 2 chorizo, sliced (check the brand you use is gluten-free if needed)
- 1 tbsp freshly minced garlic
- 1 cup (155 g) frozen peas
- 1 cup (150 g) frozen corn kernels
- 450 g (1 lb) packet microwave long-grain rice (see note 1)
- 4 eggs, lightly beaten
- 2 tsp tamari
- 3 spring onions (scallions), thinly sliced
TO SERVE
- Crispy chilli oil (optional)
- ¼ cup (20 g) fried shallots
- Lemon wedges
Instructions
- Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F) fan-forced. (See note 2 if you would prefer to cook this on the stovetop.)
- Cook the chorizo – Add the olive oil and chorizo to a large oven-safe, non-stick baking tray. Toss to coat, then bake for 10 minutes, or until the chorizo has rendered and started to crisp, turning once halfway through.
- Add the garlic – Carefully remove the hot tray from the oven. Add the garlic and stir for at least 30 seconds.
- Add the vegetables and rice – Add the peas, corn and rice. Break up the rice with your spatula and stir to combine. Bake for a further 5 minutes.
- Add the egg – Carefully remove the tray from the oven. Use your spatula to push the rice mixture to one side. Add the eggs to the empty side. Bake for a further 2 minutes, or until the egg is set.
- Seasoning and spring onion – Stir through the tamari and spring onion, reserving one-third of the spring onion for garnish.
- Finish and serve – Serve with an extra sprinkling of spring onion, crispy chilli oil, if using, fried shallots and lemon wedges.
Notes
Note 1 – Use any microwave rice of choice (including brown rice). If using freshly cooked rice, add it at the end, at the same time as the tamari and spring onion (scallion).
Note 2 – To cook on the stovetop, heat a large deep heavy-based pan over medium heat and cook the chorizo for 5–6 minutes until golden and the oils have rendered. Add the garlic and cook for 30 seconds until fragrant. Add the vegetables and cook for 2–3 minutes, then add the rice and break it up as you stir. Push the rice mixture to one side of the pan. Pour the eggs into the empty side and cook for 1–2 minutes until just set, then stir through the rice. Add the tamari and spring onion (scallion), cook for a further 1 minute, then remove from the heat and serve.
Make Ahead
See leftover instructions below.
Leftovers
Refrigerate in an airtight container for up to 2 days. Reheat in the microwave. Not suitable to freeze.
Recipe source:
Thank you to Kim Covedale for your help developing this recipe.
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Category: 20 Minutes or Less, Family Favourites, One-Pot Meal
- Method: oven bake
- Cuisine: Asian-inspired
- Diet: Dairy-Free, Gluten-Free
