This sheet pan fried rice is a 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 cleanup. Add cooked chicken or shrimp if desired.
Ingredients
- onion: 0.5 cup (diced)
- carrot: 0.5 cup (diced)
- ½ tablespoons canola oil: 1 piece
- and cooled rice: 5 cups (cooked)
- kosher salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- frozen peas: 0.75 cup
- garlic: 2 clove (minced)
- soy sauce: 1 Tbsp
- eggs: 4 piece
- medium green onions: 2 piece (chopped)
- mayonnaise: 0.25 cup
- Sriracha: 1 Tbsp
- rice vinegar: 2 tsp
Metric Conversion
Stages of cooking
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Set an oven rack in the center of the oven and preheat the oven's broiler.
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Make the fried rice: Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.
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Broil in the preheated oven for 5 minutes.
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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.
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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.
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Meanwhile, make the Sriracha mayo: Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
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Drizzle Sriracha mayo over fried rice and sprinkle with green onions.
