Sheet Pan Fried Rice Recipes

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

Ingredients

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

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

Ingredients

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.

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