This Low-Effort Weeknight Dinner Virtually Makes Itself

I’m at all times chasing crispy. It is one in every of my favourite textures in meals. I’ve been recognized 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 enchantment of this sheet-pan model—it’s about rethinking the strategy to work across the limitations and challenges of stir-frying at residence whereas creating a beautiful texture within the grains.

Why Use A Sheet Pan?

In a typical stir-fried rice, the aim is fluffy, separate grains, evenly 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 aim is not sometimes crispy rice. For these of us who prefer to push the crispy issue additional, there’s positively room for extra. Plus, it would not assist in the search for further crisp that the majority of us aren’t cooking on high-BTU wok burners at residence. 

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 arduous to attain at residence anyway. The at-home stovetop technique additionally typically requires stir-frying in smaller batches, lest the components pile up and steam.

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

Suggestions for Sheet-Pan Fried Rice Success

Preserve It Easy 

I preserve the ingredient checklist restrained, very like Kenji’s authentic recipe, as a result of good fried rice doesn’t want a lot. Onion and carrot carry sweetness and a young crunch, garlic and scallions spherical out the fragrant base, and frozen peas add a young, barely snappy chunk that contrasts with the rice.

Might you employ a bag of frozen blended greens as an alternative of dicing carrots? Completely. Any mixture will work: peas and carrots, peas with inexperienced beans, possibly some corn tossed in. Simply be sure they’re totally 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 case you’ve ever made fried rice, you in all probability know that day-old rice is right, particularly if it’s had an opportunity to dry out. However with this technique, 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 an alternative.

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

Simply because this sheet pan technique makes it tough so as to add bits of scrambled egg to the rice doesn’t imply you possibly can’t add an egg one other manner—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 obtained recipes for shrimp fried rice, pork fried rice, and Chinese language sausage fried rice that you could look to for inspiration, although many cooked proteins will work. In case you’re including one thing like shredded rooster, small shrimp, or cubed tofu, be sure 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 means of with out overcooking. 

You may even add some warmth, in case 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 get pleasure from it.

This isn’t a standard technique for fried rice, nevertheless 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 may not return to the stovetop technique anytime quickly.

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