Sheet Pan Fried Rice
This sheet pan fried rice is a restaurant favorite, with crisp-tender veggie bites among salty fried rice, drizzled with a creamy Sriracha mayo. By cooking this on a sheet pan, the rice gets crispy all around the edges, which isn't so easy in a regular skillet. Plus, it makes for a fun presentation and a super easy cleanup. Add cooked chicken or shrimp if desired.
diced onion
½
cup
diced carrot
½
cup
canola oil
1 ½
tablespoons
cooked and cooled rice
5
cups
kosher salt
½
teaspoon
ground black pepper
¼
teaspoon
frozen peas
¾
cup
garlic, minced
2
cloves
soy sauce
1
tablespoon
eggs
4
large
green onions, chopped
2
medium
mayonnaise
¼
cup
Sriracha
1
tablespoon
rice vinegar
2
teaspoons
 Set an oven rack in the center of the oven and preheat the oven's broiler.
  Make the fried rice: 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. Continue to 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 four indentations in the rice mixture. Crack an egg into each indentation. Broil until egg whites are set, about 3 minutes.
  Meanwhile, make the Sriracha mayo: Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
  Drizzle Sriracha mayo over fried rice and sprinkle with green onions.
