Keeping it simple with sheet pan fried rice

  • This sheet pan fried rice recipe is easy enough to alter with as many, or as few, of your favorite vegetables as you want. It also can be made with your choice of protein but I recommend shrimp or chicken. Different veggies, spices or garnishes can easily be swapped out to change up the flavor profile and keep the dish exciting every time. STAFF PHOTO/ZACK DELUCA

  • Dice up your favorite veggies and stir in a ¼ cup vegetable oil, ¼ cup soy sauce, and spices like garlic powder or red pepper flakes before spreading on a sheet pan and baking at 400 degrees for 15 minutes. STAFF PHOTO/ZACK DELUCA

  • After baking the rice and veggies for an inital 15 minutes, remove it from the oven. Place your choice of protein on the rice. Crack and beat two or three eggs and drizzle it across the rice. Place back in the oven and cook five to 10 minutes more until the egg is cooked through. Remove from the oven. Serve and top with your choice of sesame seeds, scallions or sriracha for an extra boost of flavor. STAFF PHOTO/ZACK DELUCA

  • On nights when you’re feeling extra adventurous, or extra hungry, add an appetizer or side by making room on the edge of the sheet pan to bake a couple of frozen egg rolls at the same time. Or you can pan fry a few dumplings while the fried rice bakes in the oven — if you don’t mind the extra cleaning that night. STAFF PHOTO/ZACK DELUCA

  • DeLUCA

Staff Writer
Published: 7/13/2021 4:41:36 PM

While I love experimenting with new ingredients and making a mess in the kitchen as much as the next amateur chef, sometimes less is more. Well, less dishes anyway.

This mantra was the inspiration for my Sheet Pan Fried Rice recipe, which has found its way into regular dinner rotation in my house. The last thing I want to do after cooking and eating dinner is wash and put away the pots, pans or dishes used to make my dinner. Inspired by single-pot or sheet-pan suppers that would cut down on my clean-up time, I concocted this versatile oven-baked sheet pan fried rice recipe.

This Sheet Pan Fried Rice is easy enough to alter with as many or as few of your favorite vegetables as you want. It also can be made with your choice of protein — but I recommended shrimp or chicken. Different veggies, spices and garnishes can all easily be swapped out to change up the flavor profile and keep the dish exciting every time.

Dice up your favorite veggies and mix in a large bowl with two cups of rice, a ¼ cup vegetable oil, ¼ cup soy sauce, and spices like garlic powder or red pepper flakes before spreading the mix on a sheet pan and baking at 400 degrees for 15 minutes.

Spreading out and baking the rice and veggie mix on a sheet pan helps more of the rice become crispy and crunchy. For the original recipe I found, leftover rice was recommended, but I have had no trouble making this with fresh rice. If you must start with freshly cooked grains, it can help to spread the cooked rice on the sheet pan to dry for a few minutes before mixing it with the vegetables, oil and soy sauce and baking it.

You could even multitask and cook your chicken or prep your protein while you let the rice sit. If you don’t need to let your rice sit, you can cook your chicken while the mixed rice and vegetables go in the oven for the initial 15 minutes.

After baking the rice and veggies for the first 15 minutes, take the sheet pan out of the oven. Place your choice of protein, shrimp or cooked chicken, on the rice. Crack and beat two or three eggs and drizzle it across the rice.

Place the sheet pan back in the oven and cook for another five to 10 minutes until the egg is cooked through. Once the egg and protein are cooked through and warmed up, remove from the oven, serve and top with your choice of sesame seeds, scallions or sriracha for an extra boost of flavor.

On nights when you’re feeling extra adventurous, or extra hungry, add an appetizer or side by making room on the edge of the sheet pan to bake a couple of frozen egg rolls at the same time. Or you can pan fry a few dumplings while the fried rice bakes in the oven — if you don’t mind the extra cleaning that night.

Ingredients

Essentials

2 cups rice (preferably leftover, but can use new rice if given time to cool after cooked)

2 garlic cloves or garlic powder

1/4 cup vegetable oil

1/4 cup soy sauce

3 large eggs, beaten to blend

Choice of vegetable

Choice of protein

Choice of vegetables

2 large carrots, chopped

1 red bell pepper, chopped

1 half-head broccoli, chopped

1/2 cup frozen peas, thawed

Choice of protein

1/2 pound medium shrimp, peeled and deveined, tails removed

Chicken breast or chicken tenders, cooked and shredded or chopped

*If you don’t cook the chicken while letting fresh rice sit, it can be cooked while the rice and vegetables go in the oven for the first 15 minutes. On the stove, cook the chicken completely over medium-high heat with a dash of salt, garlic powder and red pepper flakes*

Choice of topping/garnish

Sesame Seeds

Scallions, white and dark green parts separated, thinly sliced (Optional)

Sriracha sauce

Cooking directions

■Preheat the oven to 400 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.

■If using chicken — cook chicken on the stove over medium-high heat while rice is in the oven.

■Remove from the oven and t oss 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 raw shrimp or cooked chicken.

■Place back in the oven and continue baking five to 10 minutes until the eggs (and shrimp) are cooked through.

■Top with sesame seeds, reserved dark green scallions or sriracha - and serve!

Zack DeLuca can be reached at zdeluca@recorder.com or 413-930-4579.


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