Fried Rice Recipe ⊷ 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.

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

Cooking Directions

1. Set an oven rack in the center of the oven and preheat the oven's broiler.
2. Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
3. Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.
4. Broil in the preheated oven for 5 minutes.
5. Add rice, salt, and pepper to the sheet pan and toss to coat.
6. Broil until rice is just golden, 8 to 10 minutes, stirring halfway through.
7. 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.
8. Broil until egg whites are set, about 3 minutes.
9. To serve, drizzle with Sriracha mayo and sprinkle with green onions.

Nutrition Facts

• calories519
• carbohydrateContent65.6 g
• cholesterolContent191.2 mg
• fatContent21.9 g
• fiberContent3.2 g
• proteinContent14.1 g
• saturatedFatContent3.8 g
• sodiumContent819.9 mg
• sugarContent4.1 g