- ⅓ cup Mayonnaise
- 1 tbsp Sriracha sauce
- 1 tbsp Water
- 1 tbsp Canola oil
- 2 (8.8-oz) pouch White ricemicrowavable
- 1 cup Peas and carrots blendfrozen, thawed
- ¼ cup Scallionsfrom about 2 scallions chopped
- 2 tsp Garlicabout 2 garlic cloves, chopped
- 1 tbsp Soy sauce
- 1 tsp Sesame oiltoasted
- 5 Large eggs
Sheet Pan Fried Rice
I am happy to tell you that I have perfected the Sheet Pan Fried Rice recipe, and I am here to share it with you today! In this recipe, I top fried rice with a rich, runny egg yolk and a drizzle of creamy Sriracha mayo. My top tip when it comes to this recipe is to make sure the rice kernels are separate so that they cook evenly and don’t stick together.
To make this rice, start by making Sriracha mayo. Place a sheet pan in a hot oven to preheat. Add oil and rice to the pan, and stir to coat rice, breaking up any clumps as you go. Spread the rice into an even layer and broil until the rice is light golden brown. Add peas and carrots, scallions, garlic, soy sauce, and sesame oil and toss to coat. Spread the rice mixture in an even layer and make 5 indentations in the rice mixture using the back of a spoon. Crack eggs into the indentations and broil until the eggs are set. Serve drizzled with Sriracha mayo.
To make my Sheet Pan Fried Rice, you will need the following ingredients:
Steps to make Sheet Pan Fried Rice
Preheat broiler and prepare sheet pan
Preheat the broiler with an oven rack in the center of the oven. Place a sheet pan in the hot oven for 5 minutes.
Prepare Sriracha mayo
Add rice to sheet pan
Add remaining ingredients
Make 5 indentations and add eggs