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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 519 Calories

Ingredients

• 4 large eggs
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• ½ cup diced onion
• ¼ cup mayonnaise
• 2 medium green onions, chopped
• ½ cup diced carrot
• 2 teaspoons rice vinegar
• ¾ cup frozen peas
• 1 ½ tablespoons canola oil
• 1 tablespoon Sriracha
• 5 cups cooked and cooled rice

Recipe Instructions

Step 1

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

Step 2

Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.

Step 3

Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.

Step 4

Broil in the preheated oven for 5 minutes.

Step 5

Add rice, salt, and pepper to the sheet pan and toss to coat.

Step 6

Broil until rice is just golden, 8 to 10 minutes, stirring halfway through.

Step 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.

Step 8

Broil until egg whites are set, about 3 minutes.

Step 9

To serve, drizzle with Sriracha mayo and sprinkle with green onions.