Sheetpan Fried Rice

You have leftover rice? Listen, you can make fried rice and you DON'T have to have a wok or large pan. How? Use your oven's high heat and a sheetpan to mimic. Not only easier to make a tasty version of fried rice, if I do say so myself, but also it will allow you to get this done quick and get dinner on the table. Especially good for those weekday busy nights.

Note: The recipe below includes shrimp, because it is quick, easy and tasty to add to recipes (and especially good point on weeknights). You can also add tofu, or any other favorite protein. Just note that the cook time in the oven is short, so you want to make sure you're either using fully cooked protein (e.g. meat from a rotisserie chicken), or something that cooks quickly like shrimp or fish.

If opting for tofu, cut a block of extra-firm tofu into cubes, and add it at the same time as the recipe directs to add the shrimp. You can add some extra flavor to the tofu by marinating it in the soy-sesame mixture for a bit, before adding it to the rice.

Also note: If you don't have leftover rice, you can make some fresh, and then spread it out on the baking sheet to cool. Even better, stick the pan in the fridge for the rice to firm up and dry out a little while prepping the veggies.

Sheetpan Fried Rice

Yield: 4 - 5 servings

Ingredients

2 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons neutral oil like veggie or canola

1 T fresh ginger, minced (from 1-inch chunk of fresh ginger)

2 garlic cloves, minced

1/2 teaspoon salt

freshly ground black pepper

3 cups leftover cooked rice

2 large carrots, finely diced

4 scallions, sliced on the bias

400 - 500 grams medium shrimp, peeled and deveined (if frozen, allow to thaw while you prep the other ingredients) or sub in cubes of extra firm tofu

4 eggs

Sriracha or favorite hot sauce, for garnish

Directions

Preheat oven to 425F and line a large baking sheet with parchment or foil.

Combine soy sauce, sesame oil, oil, ginger and garlic in a small bowl. Add salt and pepper. Mix well. Set aside.

Lay the cooked rice on and spread it out. Top with the carrots and scallions (and any other veggies you might be adding). Pour on the soy sauce mixture. Gently stir the ingredients together and then smooth out again to be mostly evenly distributed. Scatter the shrimp over the top of the rice.

Make 4 shallow wells in the rice mixture, then crack an egg into each well.

Bake for about 25 - 30 minutes, or until the rice is lightly crisped up, eggs are cooked through and shrimp are pink. Use a spatula to cut up the egg and gently mix it into the rice mixture to evenly combine.

Serve into bowls with hot sauce. Enjoy!