Sheet Pan Fried Rice

Name: Sheet Pan Fried Rice
Total time: 40
Yield: 4
Ingredients: 0.25 cup mayonnaise; 1 tablespoon Sriracha; 2 teaspoons rice vinegar; 0.5 cup diced onion; 0.5 cup diced carrot; 1.5 tablespoons canola oil; 5 cups cooked and cooled rice; 0.5 teaspoon kosher salt; 0.25 teaspoon ground black pepper; 0.75 cup frozen peas; 2 cloves garlic, minced; 1 tablespoon soy sauce; 4 large eggs; 2 medium green onions, chopped

Recipe by Nicole McLaughlin from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

•

0.25 cup mayonnaise
•

1 tablespoon Sriracha
•

2 teaspoons rice vinegar
•

0.5 cup diced onion
•

0.5 cup diced carrot
•

1.5 tablespoons canola oil
•

5 cups cooked and cooled rice

•

0.5 teaspoon kosher salt
•

0.25 teaspoon ground black pepper
•

0.75 cup frozen peas
•

2 cloves garlic, minced
•

1 tablespoon soy sauce
•

4 large eggs
•

2 medium green onions, chopped

Instructions

Set an oven rack in the center of the oven and preheat the oven's broiler.
Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.
Broil in the preheated oven for 5 minutes.
Add rice, salt, and pepper to the sheet pan and toss to coat.
Broil until rice is just golden, 8 to 10 minutes, stirring halfway through.
Add frozen peas, garlic, and soy sauce; toss to evenly coat and spread in an even layer. Use the back of a spoon to form 4 indentations in the rice mixture. Crack an egg into each indentation.
Broil until egg whites are set, about 3 minutes.
To serve, drizzle with Sriracha mayo and sprinkle with green onions.