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

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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