Sheet-Pan Fried Rice With Vegan ‘XO’ Sauce
Updated Jan. 20, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6heaping cups cold leftover rice (white or brown)
- 1teaspoon kosher salt (Diamond Crystal), plus more to taste
- 3tablespoons soy sauce
- 2tablespoons sesame oil
- 1onion, finely diced
- ½cup neutral oil, such as grapeseed or canola, plus more for drizzling
- 6ounces cremini mushrooms, finely chopped
- 2garlic cloves, peeled and finely chopped
- 1(1-inch) piece ginger, finely chopped
- 1tablespoon dark soy sauce
- ¾ to 1teaspoon red-pepper flakes, to taste
- 1(16-ounce) bag frozen mixed vegetables (do not thaw)
- 4 to 6eggs
- 2scallions, thinly sliced
Nutritional analysis per serving (4 servings)
1560 calories; 42 grams fat; 5 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 12 grams polyunsaturated fat; 257 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 33 grams protein; 1412 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a sheet pan on the middle oven rack and heat to 450 degrees.
- Step 2
In a large bowl, combine the rice with salt, 2 tablespoons 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.
- Step 3
Meanwhile, make the sauce: In a medium saucepan on medium-high heat, add 1 to 2 tablespoons 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. Add the remaining 6 to 7 tablespoons neutral oil, along with the mushrooms, garlic, ginger, remaining 1 tablespoon soy sauce, dark 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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
I now make all my "fried" rice variations in the oven. The rice gets a lovely crispiness, and the veggies aren't soggy. We are mostly vegan, so I add tofu rectangles, precooked in the micro for 3 minutes, then drain and toss with the rice and sauce, cook in the oven for a bit, then add veggies and toss again before finishing the roasting. After removing from the oven I add grated carrots, chopped cilantro and green onion, chopped cashews or peanuts, and a sprinkle of sesame seeds. Sooo good.
To sub for the eggs, I might try grating or crumbling some extra-firm (pressed) tofu into the rice along with the vegs in step 4.
This is pretty fab! That said: The prep alone takes close to 30 minutes, before any cooking happens. The sauce, which is awesome, took longer for me than the initial 15 minutes for the rice, so get that rolling first, and add the mushrooms, etc., before the rice goes in the oven. Be sure the rice is day-old at least, and cold. The 1t of Kosher salt was too much - I’ll use much less or none, next time. Had no dark soy sauce so used vegetarian Worcestershire instead, which worked great.
It’s just me- so these recipes can be challenging to reduce.. but i made roughly a 2 portion version. I used TJ’s frozen brown rice - barely defrosted and bought the bag of frozen veggies - appalling to me but Hey- they worked well! I dont eat onions but sautéed a really small shallot and added 1/2 a zucchini and a small carrot. Simplified to Just the tamari and sesame oil on the rice - added 2 eggs -and a good shake of furikake. -crunchy crispy- I honestly could have eaten it all.
Can use same day cooled rice. Add tofu to rice at start. Use less oil (sub with broth) and add jalapeño to sauce!
I use frozen chopped onions. I don’t add them until I’ve given the rice a 10 minute Headstart because they tend to burn. And since I cook the eggs 6 to 7 minutes adding the frozen vegetables at the same time means the lima beans and green beans aren’t cooked. So I’ve changed the timing for the whole recipe. Rice for 10 minutes, add onions and frozen vegetables and stir Cook for five minutes, add the eggs 6 to 7
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