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.
SHEET-PAN FRIED RICE WITH VEGAN 'XO' SAUCE
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
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.
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
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