This recipe is best with pre-planning, so you can cool the rice to give it the perfect texture. But even if you cook the rice fresh before making it, this meal is worth it. The four generous servings are packed with deliciousness.

Print Recipe

Sheet-Pan Fried Rice

Prep Time1

Cook Time30

Total Time1 30

Course: Dinner

Cuisine: Asian, California

Keyword: Inspired by New York Times, Rice

Servings: servings

Calories: 703kcal

Equipment

1 Pressure cooker optional, for the rice

Ingredients

Rice (Make Ahead)

200 g brown rice
250 g water

Everything Else

1 tsp salt
2 tbsp soy sauce
2 tbsp sesame oil
1 onion finely diced
½ cup neutral oil
6 oz great mushrooms finely chopped
4 cloves garlic minced
1 inch ginger finely chopped
1 tsp red-pepper flakes
2 tbsp soy sauce
16 oz frozen mixed vegetables do not thaw
6 eggs
2 scallions thinly sliced

Instructions

Rice

Do not rinse the rice. Add 200g rice and 250g cold water to the Instant Pot (or other pressure cooker). Add a tiny pinch of salt and mix well.
200 g brown rice, 250 g water
If you do rinse the rice, account for the added water as part of the cold water. To do this, first measure the dry rice out to be 200g and measure the weight of the dry rice and inner pot of the Instant Pot. Remember that. Then rinse the rice and drain well. Add to the inner pot and put on the scale. Add enough water to equal a total of 250g above the weight of the dry rice and the Instant Pot weight. (Alternatively, subtract about 45 grams from the water per cup of rice.)
Cook on high pressure for 15 minutes. Then let pressure release naturally for 5 min. Then release remaining pressure. Check if rice is cooked and moisture has been absorbed. If it has, fluff and serve. If not, let steam release for a bit and it will likely solve itself.

Everything Else

Place a sheet pan on the middle oven rack and heat to 450 degrees.
In a large bowl, combine the cooled rice with salt, 2 tablespoons of the soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes.
1 tsp salt, 2 tbsp soy sauce, 2 tbsp sesame oil, 1 onion
While that cooks, make the sauce. In a medium saucepan on medium-high heat, add 1 tbsp neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent.
½ cup neutral oil, 1 onion
Add most of the remaining neutral oil except about 1 tbsp, along with the mushrooms, garlic, ginger, 2 tablespoon soy sauce, and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low.
½ cup neutral oil, 6 oz great mushrooms, 4 cloves garlic, 1 inch ginger, 2 tbsp soy sauce, 1 tsp red-pepper flakes
After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny.
16 oz frozen mixed vegetables, 6 eggs
To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt.
2 scallions

Nutrition

Nutrition Facts

Sheet-Pan Fried Rice

Amount Per Serving

Calories 703 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 246mg82%

Sodium 1754mg76%

Potassium 719mg21%

Carbohydrates 62g21%

Fiber 8g33%

Sugar 3g3%

Protein 19g38%

Vitamin A 6324IU126%

Vitamin C 16mg19%

Calcium 107mg11%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.