Sheet Pan Breakfast Fried Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHEET PAN FRIED RICE



Sheet Pan Fried Rice image

Baking the rice on a sheet pan guarantees more of the crispy, crunchy bits that make fried rice the perfect food. For this recipe, the older and drier the rice the better. If you must start with freshly cooked grains, spread them out on a sheet pan to dry out in the refrigerator first.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 cups cooked rice (preferably leftover and slightly dry)
5 scallions, white and dark green parts separated, thinly sliced
2 large carrots, peeled and grated using the large holes on a box grater
3/4 cup frozen peas, thawed
2 garlic cloves, finely grated
1 tablespoon finely grated ginger
1/4 cup vegetable oil
1/4 cup soy sauce
3 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
3 large eggs, beaten to blend
3/4 pound medium shrimp, peeled and deveined, tails removed
Toasted sesame seeds and sriracha, for serving

Steps:

  • Preheat the oven to 475 degrees F.
  • Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.

SHEET PAN BREAKFAST FRIED RICE



Sheet Pan Breakfast Fried Rice image

Make and share this Sheet Pan Breakfast Fried Rice recipe from Food.com.

Provided by Food.com

Categories     Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb bacon, diced
6 garlic cloves, chopped
8 cups cooked jasmine rice
10 ounces frozen peas and carrots, thawed
1 cup chopped red bell pepper
4 scallions, white parts chopped and greens sliced thin
3 tablespoons soy sauce
1 tablespoon sesame oil
1 1/2 cups shredded colby-monterey jack cheese
6 large eggs
sriracha sauce, for topping

Steps:

  • Preheat oven to 450 degrees F and place oven rack in center of oven. Arrange bacon and garlic on a baking sheet and bake until bacon is crisp, about 15-18 minutes.
  • Remove baking sheet from the oven, stir in the rice and return to the oven to bake until rice is crisp and starting to turn lightly golden, about 18-20 minutes.
  • Remove baking sheet from the oven, stir in the peas and carrots, bell pepper, chopped scallion whites, soy sauce and sesame oil. Make 6 indentations and crack the eggs into them. Sprinkle shredded cheese over the rice and return the baking sheet to the oven. Bake until cheese is melted and eggs are set, about 13-15 minutes.
  • Remove from oven, sprinkle over sliced green scallions and drizzle with sriracha.

Nutrition Facts : Calories 640.9, Fat 33.4, SaturatedFat 13.1, Cholesterol 236.8, Sodium 1092.1, Carbohydrate 58.7, Fiber 4.8, Sugar 1.9, Protein 25.4

SHEET PAN FRIED RICE WITH TOFU



Sheet Pan Fried Rice with Tofu image

Provided by Katie Lee Biegel

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/4 cup plus 2 tablespoons soy sauce
2 tablespoons sesame oil
3 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and grated
3 cups cooked or leftover rice
One 16-ounce box firm tofu, drained and cut into small cubes
1 cup frozen mixed vegetables
1/4 cup sliced scallions
Hot sauce, for serving (optional)

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Whisk together the soy sauce, sesame oil, garlic and ginger in a medium bowl until just combined. Set aside. Combine the rice, tofu and vegetables in a large bowl. Add the sauce and gently fold together with a rubber spatula until the rice is fully coated. Spread the mixture on the prepared baking sheet and cover with aluminum foil. Bake for 10 minutes. Remove the foil and bake until slightly browned, another 12 to 15 minutes. Garnish with the scallions and serve with hot sauce, if desired.

SHEET PAN FRIED RICE



Sheet Pan Fried Rice image

Our restaurant favorite with crisp-tender veggie bites among salty fried rice, drizzled with a creamy Sriracha mayo. By cooking this on a sheet pan, the rice gets crispy all around the edges, which isn't so easy in a regular skillet. Plus, it makes for a fun presentation and a super easy clean up. Add cooked chicken or shrimp if desired.

Provided by NicoleMcmom

Categories     Fried Rice

Time 40m

Yield 4

Number Of Ingredients 14

¼ cup mayonnaise
1 tablespoon Sriracha
2 teaspoons rice vinegar
½ cup diced onion
½ cup diced carrot
1 ½ tablespoons canola oil
5 cups cooked and cooled rice
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¾ cup frozen peas
2 cloves garlic, minced
1 tablespoon soy sauce
4 large eggs
2 medium green onions, chopped

Steps:

  • Set an oven rack in the center of the oven and preheat the oven's broiler.
  • Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
  • Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.
  • Broil in the preheated oven for 5 minutes.
  • Add rice, salt, and pepper to the sheet pan and toss to coat.
  • Broil until rice is just golden, 8 to 10 minutes, stirring halfway through.
  • Add frozen peas, garlic, and soy sauce; toss to evenly coat and spread in an even layer. Use the back of a spoon to form 4 indentations in the rice mixture. Crack an egg into each indentation.
  • Broil until egg whites are set, about 3 minutes.
  • To serve, drizzle with Sriracha mayo and sprinkle with green onions.

Nutrition Facts : Calories 519 calories, Carbohydrate 65.6 g, Cholesterol 191.2 mg, Fat 21.9 g, Fiber 3.2 g, Protein 14.1 g, SaturatedFat 3.8 g, Sodium 819.9 mg, Sugar 4.1 g

BREAKFAST FRIED RICE



Breakfast Fried Rice image

A fried-rice twist on bacon and eggs! My dad used to make this for me on Saturday mornings when I was a kid; it's an easy and tasty brunch option. You can substitute 1 bunch broccoli for the frozen peas, if desired.

Provided by Anna J.

Categories     Breakfast and Brunch     Eggs

Time 50m

Yield 6

Number Of Ingredients 8

4 cups water
2 cups uncooked white rice
6 slices bacon
4 eggs, beaten
1 large yellow onion, chopped
1 cup frozen peas
4 green onions, chopped
1 ½ tablespoons soy sauce, divided

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper-towel lined plate to drain and crumble into bite-size pieces; reserve rendered bacon fat in skillet.
  • Cook and stir eggs in the same skillet over medium heat until slightly set, 1 to 3 minutes. Stir yellow onion, peas, green onion, and 1 1/2 teaspoons soy sauce into eggs; cook and stir until yellow onion is translucent, about 5 minutes more. Reduce heat to low; stir rice, crumbled bacon, and remaining soy sauce into egg mixture until well-combined and heated through, 1 to 3 minutes.

Nutrition Facts : Calories 357.1 calories, Carbohydrate 56.5 g, Cholesterol 134.1 mg, Fat 7.7 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 2.4 g, Sodium 522.5 mg, Sugar 3 g

SHEET-PAN FRIED RICE WITH VEGAN 'XO' SAUCE



Sheet-Pan Fried Rice With Vegan 'XO' Sauce image

While making fried rice the traditional way isn't hard, this sheet-pan version is an excellent alternative method: It uses the oven for the heavy lifting and produces the perfect amount of crisping. Fried rice is the ultimate adaptable dish, and here, frozen mixed vegetables - that bag of corn, carrots, peas and beans that home cooks should always keep in the freezer - create a colorful canvas for an XO-inspired vegan mushroom sauce that infuses the dish with umami. The sauce is a wonderful condiment in itself, so make a double batch to keep in the fridge for slathering over noodles or roasted vegetables. You could use mushrooms other than cremini for the sauce; fresh or dried shiitake work incredibly well. Add more eggs if you wish, too.

Provided by Hetty McKinnon

Categories     main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

6 heaping cups cold leftover rice (white or brown)
1 teaspoon kosher salt (Diamond Crystal), plus more to taste
3 tablespoons soy sauce
2 tablespoons sesame oil
1 onion, finely diced
1/2 cup neutral oil, such as grapeseed or canola, plus more for drizzling
6 ounces cremini mushrooms, finely chopped
2 garlic cloves, peeled and finely chopped
1 (1-inch) piece ginger, finely chopped
1 tablespoon dark soy sauce
3/4 to 1 teaspoon red-pepper flakes, to taste
1 (16-ounce) bag frozen mixed vegetables (do not thaw)
4 to 6 eggs
2 scallions, thinly sliced

Steps:

  • Place a sheet pan on the middle oven rack and heat to 450 degrees.
  • In a large bowl, combine the rice with salt, 2 tablespoons soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes.
  • Meanwhile, make the sauce: In a medium saucepan on medium-high heat, add 1 to 2 tablespoons neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent. Add the remaining 6 to 7 tablespoons neutral oil, along with the mushrooms, garlic, ginger, remaining 1 tablespoon soy sauce, dark soy sauce and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low.
  • After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny.
  • To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt.

More about "sheet pan breakfast fried rice recipes"

SHEET PAN FRIED RICE RECIPE - SIMPLY RECIPES
Sep 28, 2022 Sheet Pan Fried Rice. Transform your sheet pan into a wok for chewy, crisped tofu cubes with oven-fried rice, kimchi, and veggies topped with a gochujang drizzle. Sheet …
From simplyrecipes.com


SECOND-CHANCE SHEET PAN "FRIED" RICE - BLUE ZONES
Have leftover rice? This one-pan wonder is the ideal opportunity to turn a “has-been” into a “must-have.” Toss it in an irresistible sauce with your veggies of choice, and roast in the oven to …
From bluezones.com


RECIPES FOR ANY OCCASION - REAL SIMPLE
Find easy-to-follow recipes for any occasion, from classics to trendy dishes, cocktails, and more. Browse by category, ingredient, or collection and get inspired by Real Simple's cooking tips …
From realsimple.com


EASY VEGAN FRIED RICE RECIPE - BAKED ON A SHEET PAN!
Jun 17, 2024 This is the best vegan fried rice recipe you’ll ever make, and it’s hiding a secret—it’s not fried at all! Baking it on a sheet pan gives it a fabulously chewy, crispy texture.
From jessicainthekitchen.com


SHEET-PAN “FRIED” RICE - CLEAN FOOD CRUSH
Learn how to make a simple and satisfying sheet-pan “fried” rice with brown rice, veggies, eggs, and peanuts. This recipe is budget-friendly, easy, and gluten-free, and can be customized with leftover meat or additional spices.
From cleanfoodcrush.com


SHEET PAN FRIED RICE - KIRBIE'S CRAVINGS
Dec 6, 2017 A healthier baked fried rice that cooks on a single sheet pan. An easier way to make fried rice that requires less work and clean-up.
From kirbiecravings.com


BREAKFAST FRIED RICE - BEAUTY AND THE BENCH PRESS
Oct 9, 2018 This quick and easy breakfast fried rice is a healthy recipe using bacon, eggs and cauliflower rice. This recipe is Paleo, Whole30 compliant, low-carb can be thrown together in less than 20 minutes!
From beautyandthebenchpress.com


BREAKFAST FRIED RICE - LEXI'S CLEAN KITCHEN
Mar 3, 2019 Learn how to make a simple and satisfying breakfast fried rice with only 4 ingredients: leftover rice, bacon, eggs and green onions. This recipe is ready in 15 minutes and can be customized with hot sauce or other veggies.
From lexiscleankitchen.com


SHEET PAN FRIED RICE - DAMN DELICIOUS
Jan 10, 2023 Learn how to make crispy and easy fried rice on a sheet pan with leftover rice, shrimp, veggies and eggs. This recipe is inspired by Asian flavors and has a secret ingredient for the best texture.
From damndelicious.net


SHEET-PAN FRIED RICE RECIPE - PILLSBURY.COM
Oct 21, 2024 1. Heat oven to 450°F. Generously spray 18x13-inch rimmed sheet pan with cooking spray. Step. 2. In medium bowl, mix heated rice, thawed peas and carrots, soy sauce, …
From pillsbury.com


SHEET PAN FRIED RICE - THE KITCHEN IS MY PLAYGROUND
May 15, 2023 No more standing at the stove stir-frying with this easy Sheet Pan Fried Rice recipe. Mix the ingredients, spread on pan, & pop in the oven to bake.
From thekitchenismyplayground.com


SHEET PAN FRIED RICE - IN JENNIE'S KITCHEN
Apr 22, 2017 Spread the broccoli, tofu, almonds, and rice on a sheet pan. Add a few dashes of olive oil, sesame oil, and soy sauce, plus a sprinkling of salt and pepper. Stir to mix well.
From injennieskitchen.com


THIS HERBY SHEET PAN FRITTATA IS THE PERFECT MAKE AHEAD BREAKFAST ...
1 day ago Remove the hot sheet from the oven and place it on a heatproof surface. Carefully pour the egg mixture into the pan and return to the oven. Bake for 15 to 20 minutes, or until …
From mindbodygreen.com


SHEET-PAN CRISPY RICE WITH BACON AND BROCCOLI - FOOD52
Nov 23, 2018 This sheet-pan rice, inspired by fried rice, places crispy bits front and center thanks to a generous spatial distribution and high oven heat. Use any leftover grain you have, and mix-and-match the add-ins to your liking.
From food52.com


BEAUTIFUL BADAM BURFI BARK FOR DIWALI - THE NEW YORK TIMES
3 days ago And for Halloween: sheet pan chicken and cheesy broccoli to fuel your trick-or-treaters. By Melissa Clark Hetal Vasavada’s badam burfi bark, adapted by Priya …
From nytimes.com


BREAKFAST FRIED RICE - TASTES BETTER FROM SCRATCH
Sep 12, 2024 Learn how to make this easy and delicious breakfast fried rice with sausage, Canadian bacon, veggies, eggs and rice. Ready in less than 30 minutes, this dish is bursting with flavor and perfect for any meal.
From tastesbetterfromscratch.com


Related Search