Sheet Pan Fried Rice

v, veg, gf, df options

You can riff off this in a million different ways.

Add veggies, kimchi, or next to nothing when you simply want some crunchy, chewy rice to pair with another dish. Anaya’s favorite summer rice dish is one with fresh tomatoes, corn, and sometimes bacon. Sometimes the tiniest pat of butter at the end just before serving is all you need to compliment such a dish and highlight the dregs of summer produce as we transition.

Good god, do I love a transition.

• don’t skimp on the oil

• kimchi is always optional but I do love it (not in the corn variation, but on second thought lol)

• don’t include the eggs if you don’t want. I did this time as it’s a brilliant way to prep breakfasts for the kids for a few days

Sheet Pan Fried Rice

2 cups uncooked white rice such as jasmine, basmati, or good ol’ long-grain

1/4 cup sesame oil (unless you’re wanting something more versatile. Then canola or vegetable oil will be best)

1/4 cup soy sauce

2 Tbsp gochujang (optional, but it is really nice especially with the butter. If you don’t spicy scale it back or skip it)

1 Tbsp rice wine vinegar

A couple pinches of sugar

6 scallions, greens and white thinly sliced and separated

1/2 cup kimchi (if you decide to skip the kimchi but are wanting to serve it *like this*, consider adding a grated clove of garlic and about an inch worth of grated ginger as well)

2 Tbsp cold butter, cut into tiny bits

Whatever vegetables you want, a handful or two

Eggs, if you like (up to 6)

Fresh herbs, gochujang, more kimchi, the greens of the scallions

Cook the rice whichever way you would cook a standard pot of rice

Fluff with a fork and set aside

Heat the oven to 425 degrees

In a bowl whisk together the sesame oil, soy sauce, gochujang if using, rice wine vinegar, and a couple pinches of sugar.

Pour the sauce over the rice along with the kimchi and mix well

If you’re using raw veggies add them as well, along with a sprinkle of salt

If you’re using leftover veggies from when you made this big bowl of micronutrients, leave them out and reheat them on their own and then add them at the end

Taste so that you can decide if it needs a sprinkle of salt or if you want it spicier

Spread the rice mixture on the sheet pan in an even layer. I like to take the larger end of a chopstick and poke holes for steam to escape

Bake for about 25 minutes, rotate the pan, and then leave the oven door open for a bit to let the moisture out

If you’re adding eggs pull the pan now and make as many indents with the back of a spoon as eggs you’re wanting to add

If you’re skipping the eggs, let the rice go for another 5-10 minutes after you add the tiny pieces of butter

If you do add the eggs, crack each one into the indentation you made on the rice, sprinkle with just a bit of salt and the tiny pieces of butter and put the pan back in the oven

I don’t know how how you like your eggs but start checking them for your preferred doneness at the 5 minute mark, and then every two until they’re done the way you like ‘em

It’s done when it has a bit of color, it smells toasty, you take a bite and it has some chew and crunch

Sprinkle with the greens from the scallions and any other fresh herbs you wish

Serve with more kimchi if you’re me, or don’t

xx