Crispy Sheet Pan Fried Rice

Name: Crispy Sheet Pan Fried Rice
Total time: 35 min
Yield: 4
Ingredients: 125 g diced onion; 125 g diced carrot; 22.5 ml canola oil; 900 g cooked and cooled rice; 2.5 ml kosher salt; 1.25 ml ground black pepper; 180 g frozen peas; 2 cloves garlic, minced; 15 ml soy sauce; 4 large eggs; 2 medium green onions, chopped; 60 ml mayonnaise; 15 ml Sriracha; 10 ml rice vinegar

Experience the delightful combination of crispy vegetables, savory fried rice, and zesty Sriracha mayo, all prepared on a single sheet pan for easy cleanup.

35 min

easy

519kcal

calories

66g

carbohydrates

22g

fat

fiber

14g

protein

820mg

sodium

sugar

Dinner Asian Inspired Asian

Ingredients

125 g diced onion

125 g diced carrot

22.5 ml canola oil

900 g cooked and cooled rice

2.5 ml kosher salt

1.25 ml ground black pepper

180 g frozen peas

2 cloves garlic, minced

15 ml soy sauce

4 large eggs

2 medium green onions, chopped

60 ml mayonnaise

15 ml Sriracha

10 ml rice vinegar

Directions

Step 1

Position an oven rack in the center of the oven and preheat the broiler.

Step 2

Prepare the fried rice by tossing onion and carrot with oil on a rimmed baking sheet until evenly coated, then spread them out in a single layer.

Step 3

Broil in the preheated oven for 5 minutes.

Step 4

Add rice, salt, and pepper to the sheet pan and toss to coat. Continue to broil until the rice turns golden, stirring halfway through, for 8 to 10 minutes.

Step 5

Add frozen peas, garlic, and soy sauce to the rice, toss to coat, and spread them in an even layer. Use the back of a spoon to make four indentations in the rice mixture. Crack an egg into each indentation. Broil until egg whites are set, about 3 minutes.

Step 6

While the fried rice is cooking, combine mayonnaise, Sriracha, and rice vinegar in a small bowl to make the Sriracha mayo.

Step 7

Drizzle the Sriracha mayo over the fried rice and sprinkle with green onions.