This Low-Effort Weeknight Dinner Virtually Makes Itself

I’m at all times chasing crispy. It is certainly one of my favourite textures in meals. I’ve been identified to take issues too far within the pursuit of deep browning (see my ultra-crispy fried egg experiments). In relation to fried rice, I need that very same distinction: nutty, golden grains with loads of crispy edges. That’s the attraction of this sheet-pan model—it’s about rethinking the strategy to work across the limitations and challenges of stir-frying at house whereas creating a beautiful texture within the grains.

Why Use A Sheet Pan?

In a typical stir-fried rice, the purpose is fluffy, separate grains, flippantly coated in oil, and evenly seasoned. A scorching wok can create a little bit of texture the place the rice meets the pan, however the purpose is not sometimes crispy rice. For these of us who prefer to push the crispy issue additional, there’s undoubtedly room for extra. Plus, it does not assist in the hunt for additional crisp that the majority of us aren’t cooking on high-BTU wok burners at house. 

This recipe borrows from Kenji’s straightforward fried rice method however ditches the stovetop in favor of a scorching oven and a preheated sheet pan. That change does imply giving up wok hei, but when we’re being actual, that’s fairly exhausting to attain at house anyway. The at-home stovetop methodology additionally usually requires stir-frying in smaller batches, lest the substances pile up and steam.

By utilizing a sheet pan, you get extra floor space for browning, a principally hands-off course of, and the power to cook dinner double the quantity of rice—4 cups as a substitute of the same old two. It’s not an alternative choice to basic wok-fried rice, and it’s not making an attempt to be. It’s a sensible, scalable methodology that delivers huge taste and a crispy texture that some (like me) choose.

Suggestions for Sheet-Pan Fried Rice Success

Maintain It Easy 

I maintain the ingredient record restrained, very similar to Kenji’s unique recipe, as a result of good fried rice doesn’t want a lot. Onion and carrot deliver sweetness and a young crunch, garlic and scallions spherical out the fragrant base, and frozen peas add a young, barely snappy chew that contrasts with the rice.

May you employ a bag of frozen combined greens as a substitute of dicing carrots? Completely. Any mixture will work: peas and carrots, peas with inexperienced beans, perhaps some corn tossed in. Simply be certain that they’re absolutely defrosted and drained earlier than including. I’d skip mixes with broccoli and mushrooms; each are inclined to have excessive water content material, which turns to steam when heated and prevents the rice from browning. 

Bear in mind That The Rice Is the Actual Star 

In the event you’ve ever made fried rice, you in all probability know that day-old rice is good, particularly if it’s had an opportunity to dry out. However with this methodology, you will get nice outcomes from recent rice, too, although some drying of the grains first helps the ultimate texture of the dish. Simply unfold the cooked rice out on a sheet pan whereas it’s nonetheless scorching to permit the floor moisture to evaporate.

What issues most is that the rice is damaged into particular person grains earlier than tossing it with the soy sauce, sesame oil, and fish sauce, then spreading it on the pan. That is the way you keep away from bare patches of rice that flip into gummy clumps whereas making certain golden, crispy edges. It’s not closely sauced or spice-forward—if that’s what you’re after, attempt nasi goreng or our kimchi fried rice as a substitute.

If You Do Need to up the Ante, Add a Protein and, Perhaps, a Little Warmth 

Simply because this sheet pan methodology makes it tough so as to add bits of scrambled egg to the rice doesn’t imply you may’t add an egg one other means—like placing a fried one on prime. I like to recommend utilizing an extra-crispy one which’s frizzled on the sides however nonetheless has a runny yolk.

Need to add a protein? We’ve received recipes for shrimp fried rice, pork fried rice, and Chinese language sausage fried rice that you may look to for inspiration, although many cooked proteins will work. In the event you’re including one thing like shredded rooster, small shrimp, or cubed tofu, be certain that they’re reduce into bite-sized items. Cook dinner it individually first (sure, this does complicate the sheet-pan recipe a bit), then stir it in with the peas on the finish—simply lengthy sufficient to heat by with out overcooking. 

You possibly can even add some warmth, should you want. A squirt of sriracha, a spoonful of gochujang, or my private favourite, a drizzle of chili crisp. Does it want it? No. However that does not imply you will not take pleasure in it.

This isn’t a conventional methodology for fried rice, however it’s low-effort and high-reward, with no particular set-up required. And when you style these nutty, golden, crispy grains scraped from the sheet pan, you won’t return to the stovetop methodology anytime quickly.

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