Side view of Umami Oven Fried Rice.

Umami Oven-Fried Rice

Umami is a widely used culinary language that means “delicious savory taste” in Japanese. The umami flavors make this oven-fried rice unique and flavorful, and it is plant-forward and planet-friendly!

This recipe stars U.S.-grown brown rice and comes to us from Chef Jason Hull of USA Rice’s K-12 Chef Advisory Board.

  • Servings
    50
  • Serving Size
    ½ cup

Ingredients

  • 1½ gallons of cooked short-grain brown rice
  • 5 lbs mixed mushrooms, sliced into uniform pieces
  • 1½ cups soy sauce or tamari
  • ¾ cup sesame oil or olive oil
  • 4 Tablespoons prepared garlic chili sauce
  • 3 bunches of chopped green onion, separate whites from green parts of onion
  • 5 cups prepared Kimchi
  • 24 eggs, cooked, scrambled
  • 3 cups Edamame, shelled

Directions

  • Preheat oven to 375 degrees.
  • In a large mixing bowl or bus tub, mix mushrooms with soy sauce, oil, chili sauce, and whites of onions. Spread onto a greased sheet pan and roast for 10-15 minutes or until mushrooms are roasted with a bit of color on them.
  • In a large mixing bowl or bus tub, cooked rice, mixed roasted mushrooms, kimchi, eggs, and half of the green onions, reserving the other half for garnish.
  • Spread the mixture onto a paper-lined or greased sheet pan in 1½ inch layer.
  • Bake for 20-25 minutes, rotating the pan halfway through cooking time.
  • The edges may brown a bit and crisp up, giving this dish another layer of flavor
    and mouthfeel.
  • Serve with a 4 oz spoodle.
  • Serve hot as a main entree or on the side with chicken, pork, beef, or fish.

Recipe Notes

One serving provides 1 oz. equivalent grain, ¾ oz. equivalent meat/meat alternative, and ¼ cup equivalent vegetable.