Sheet Pan Fried Rice
with Edamame & Chili Crisp Oil
630 cals
45 mins
Description
The secrets to sheet pan fried rice? First, get that sheet pan good and hot in the oven before loading it with lots of bite-size veggies, like baby bok choy, string peas and edamame, and finely textured jasmine rice. Second, finish it with a sizzling broil.
Contains:
Oysters • Sesame • Soy • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
100g String peas (sugar snap peas or snow peas)
225g Baby bok choy
4 Scallions
3 Garlic cloves
160g Jasmine rice
45ml Ponzu lime sauce
15ml Mirin
150g Edamame (or green peas)
45ml Stir-fry sauce
7g Sense of Shichimi spices (white sesame seeds, chili pepper, Sichuan pepper, orange peel, poppy seeds, black sesame seeds, nori)
Nutrition
Total fat | 21g |
Saturated Fat | 2g |
Sodium | 1270mg |
Total carbs | 94g |
Sugar | 15g |
Protein | 20g |
Fibres | 8g |
Recipe Instructions
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
- Meanwhile, place a sheet pan in the oven to warm.
- Remove the root ends of the bok choy; roughly chop.
- Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Cut each pod crosswise into thirds.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Mince the garlic.
- Tofu: Pat dry and cut into medium cubes; season with S&P. In a pan, heat a drizzle of oil on medium-high. Cook, 2 to 3 min. per side, until browned. Use as topping in step 6.
- In a large pan, heat a drizzle of oil on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the bok choy, string peas, edamame, ⅔ of the spices and S&P.
- Sauté, 2 to 3 min., until beginning to soften.
- Add the stir-fry sauce and ponzu; stir well.
- Transfer to the pot of rice and reserve the pan.
- Remove the sheet pan from the oven and drizzle with oil.
- Arrange the rice mixture on the sheet pan and roast, stirring halfway, 10 to 12 min., until beginning to crisp.
- Switch the oven to broil, 2 to 3 min., until beginning to brown.
- In a small bowl, combine the white bottoms of the scallions, mirin, remaining garlic and spices, and S&P.
- In the reserved pan, heat 2 tbsp oil (double for 4 portions) on medium.
- Carefully pour the oil over the scallion-garlic mixture.
- Divide the fried rice between your plates.
- Drizzle with the chili crisp oil.
- Garnish with the green tops of the scallions. Bon appétit!