Sheet Pan Fried Rice

Try this sheet pan fried rice meal and enjoy crisp-tender veggie bites, salty fried rice, and a creamy Sriracha mayo in a fun presentation with little cleanup.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 519 Calories

Ingredients

• 4 large eggs
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 2 medium green onions, chopped
• 2 teaspoons rice vinegar
• 1 tablespoon Sriracha
• 5 cups cooked and cooled rice
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon kosher salt
• 0.25 cup mayonnaise
• 0.5 cup diced onion
• 0.5 cup diced carrot
• 1.5 tablespoons canola oil
• 0.75 cup frozen peas

Recipe Instructions

Step 1

Broil in the preheated oven for 5 minutes.

Step 2

Set an oven rack in the center of the oven and preheat the oven's broiler.

Step 3

Make the fried rice: Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.

Step 4

Add rice, salt, and pepper to the sheet pan and toss to coat. Continue to broil until rice is just golden, 8 to 10 minutes, stirring halfway through.

Step 5

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 four indentations in the rice mixture. Crack an egg into each indentation. Broil until egg whites are set, about 3 minutes.

Step 6

Meanwhile, make the Sriracha mayo: Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.

Step 7

Drizzle Sriracha mayo over fried rice and sprinkle with green onions.