Easy Sheet Pan Fried (Printable Recipe)
Golden crispy rice with vegetables and egg baked on a hot sheet pan.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 large onion, finely chopped
02 -
2 medium carrots, peeled and cut into small dice
03 -
4 scallions, ends trimmed and thinly sliced
04 -
4 medium garlic cloves, minced
05 -
2 tablespoons vegetable or canola oil, divided
06 -
Kosher salt and ground white pepper, to taste
07 -
4 cups cooked white rice, grains separated
08 -
2 tablespoons low-sodium soy sauce
09 -
2 teaspoons fish sauce
10 -
2 teaspoons toasted sesame oil
11 -
8 ounces frozen peas
12 -
Fried eggs, for serving (optional)
# Steps to Follow:
01 -
Place a rimmed baking sheet in the oven and preheat to 450°F (230°C).
02 -
In a bowl, combine onion, carrot, scallions, and garlic with 1 tablespoon of oil. Season with salt and white pepper and mix well.
03 -
Spread the vegetable mixture on the preheated baking sheet in a single layer. Roast for 5 minutes, toss, then roast another 5 minutes.
04 -
In a separate bowl, mix the rice with soy sauce, fish sauce, and sesame oil until evenly coated.
05 -
Add the seasoned rice to the vegetables on the sheet pan. Mix well and spread into an even layer. Roast for 15 minutes, stirring halfway through.
06 -
Stir in the peas and roast for an additional 5 minutes until rice is crispy and peas are heated through.
07 -
Remove from oven and top with a fried egg if desired. Serve immediately.
# Extra Tips:
01 -
For optimal texture, use day-old or air-dried rice to avoid clumping and enhance crispiness.
02 -
Avoid using high-moisture vegetables like mushrooms or broccoli as they release steam and inhibit browning.
03 -
To dry fresh rice, spread it hot on a tray to let surface moisture evaporate before use.