SHEET PAN FRIED RICE WITH TOFU
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 CHICKEN FRIED RICE
Skip the skillet, and turn on the oven for this easy, sheet-pan spin on fried rice that only packs 380 calories per serving. It gets a flavor boost from teriyaki and chile garlic sauce and is topped with eggs, sesame seed and green onions.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. Generously spray 18x13-inch rimmed sheet pan with cooking spray. In medium bowl, toss chicken, teriyaki sauce, 1 1/2 teaspoons of the chili garlic sauce and the garlic.
- Add chicken mixture to sheet pan, spreading evenly. Bake 7 to 9 minutes, stirring halfway through bake time, until chicken is no longer pink in center. Remove mixture from pan to small bowl; cover and keep warm. Spread carrots and whites of green onions evenly in pan; bake 6 to 8 minutes or until vegetables start to soften.
- In medium bowl, mix rice, thawed peas, soy sauce, oil and remaining 1 teaspoon chili garlic sauce. Add rice mixture to vegetable mixture in pan; mix well, spreading evenly. Bake 8 to 10 minutes or until rice starts to brown; remove from oven, and stir in chicken.
- Create 6 wells in rice mixture. Gently crack an egg into each well; bake 7 to 9 minutes or until egg yolk and whites are firm. Garnish with sesame seed and greens of green onion. Drizzle with Sriracha sauce.
Nutrition Facts : Calories 380, Carbohydrate 34 g, Cholesterol 275 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 5 g, TransFat 0 g
SHEET PAN FRIED RICE
Forget making fried rice on the stove top! This oven baked version is easy to make, feeds a crowd, and is pretty darn good for you too! Don't forget to rate the recipe and let me know what you think about this Easy Sheet Pan Fried Rice in the comments below. I just love hearing from you and your reviews/comments really help other people that visit This Mess is Ours!
Provided by This Mess is Ours
Categories Dinner
Time 38m
Number Of Ingredients 11
Steps:
- Preheat the broiler on high and place a rack in the center of the oven. Place a large sheet pan OR you can use an 18 x 10-inch double burner griddle like I did, in the hot oven for 5 minutes.
- Drizzle the oil on the sheet pan and add the zucchini, carrots, and onion. Sprinkle with the salt. Place the pan in the oven and broil for 4 minutes.
- Remove from the oven, stir the vegetables and add the rice. Carefully breaking up the rice as you take it out of the packages. Stir to combine then spread into an even layer. Transfer the pan back to the oven and cook under the broiler for 15 minutes, stirring every 3-4 minutes.
- Add the garlic, Tamari, and sesame oil to the pan. Stir to coat. Spread back into an even layer then use the back of a spoon to make 5 wells in the rice for the eggs. Crack an egg into each indention.
- Reduce the heat of the oven to 400°F and place the pan back into the oven for 7-8 minutes until the whites are set but the yolks are still runny.
- To serve drizzle Sriracha mayo over the top of the fried rice then sprinkle with sesame seeds , cilantro, green onion, Thai basil leaves/blossoms, or Togarashi if using.
Nutrition Facts : ServingSize 3 scoops, Calories 248 calories, Sugar 3.2 g, Sodium 276.5 mg, Fat 7.9 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 35.1 g, Fiber 1.3 g, Protein 8.4 g, Cholesterol 155 mg
SHEET PAN FRIED RICE
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
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
SHEET PAN FRIED RICE
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
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.
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- Remove sheet pan from the oven, add the rice, peas and carrots (I added straight from the freezer and didn't thaw), soy sauce, toss to mix and coat evenly, return the pan to the oven, and bake for 2 to 3 minutes.
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