Sheet Pan Benihana Fried Rice

25 mins
Serves 4
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Directions

  1. 1Preheat the oven to 425F and line a sheet pan with parchment paper.
  2. 2Preheat the oven to 425F and line a sheet pan with parchment paper.
  3. 3Preheat the oven to 425F and line a sheet pan with parchment paper.
  4. 4Spread the rice in an even layer and top with the onion, carrot, salt, pepper, soy sauce, sesame seeds, and sesame oil.
  5. 5Spread the rice in an even layer and top with the onion, carrot, salt, pepper, soy sauce, sesame seeds, and sesame oil.
  6. 6Spread the rice in an even layer and top with the onion, carrot, salt, pepper, soy sauce, sesame seeds, and sesame oil.
  7. 7Combine the garlic and butter. Microwave until melted (or melt in a pan), stir, and drizzle evenly over the rice.
  8. 8Combine the garlic and butter. Microwave until melted (or melt in a pan), stir, and drizzle evenly over the rice.
  9. 9Combine the garlic and butter. Microwave until melted (or melt in a pan), stir, and drizzle evenly over the rice.
  10. 10Use two spoons to make small wells in the rice, then crack an egg into each one.
  11. 11Use two spoons to make small wells in the rice, then crack an egg into each one.
  12. 12Use two spoons to make small wells in the rice, then crack an egg into each one.
  13. 13Bake for 15 mins, until the rice is crisp at the edges and the eggs are cooked through.
  14. 14Bake for 15 mins, until the rice is crisp at the edges and the eggs are cooked through.
  15. 15Bake for 15 mins, until the rice is crisp at the edges and the eggs are cooked through.
  16. 16Slice the eggs into small pieces with two knives, then transfer everything to a serving bowl and toss until evenly combined.
  17. 17Slice the eggs into small pieces with two knives, then transfer everything to a serving bowl and toss until evenly combined.
  18. 18Slice the eggs into small pieces with two knives, then transfer everything to a serving bowl and toss until evenly combined.

Ingredients

  • 3 Cups Cooked, Cooled Jasmine Rice
  • 3 Cups Cooked, Cooled Jasmine Rice
  • 3 Cups Cooked, Cooled Jasmine Rice
  • 0.33 Cup Finely Chopped Yellow Onion
  • 0.33 Cup Finely Chopped Yellow Onion
  • 0.33 Cup Finely Chopped Yellow Onion
  • 0.25 Cup Finely Chopped Carrot
  • 0.25 Cup Finely Chopped Carrot
  • 0.25 Cup Finely Chopped Carrot
  • 2 Scallions, sliced
  • 2 Scallions, sliced
  • 2 Scallions, sliced
  • 0.5 tsp Kosher Salt
  • 0.5 tsp Kosher Salt
  • 0.5 tsp Kosher Salt
  • 0.25 tsp Pepper
  • 0.25 tsp Pepper
  • 0.25 tsp Pepper
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sesame Seeds
  • 1 Tbsp Sesame Seeds
  • 1 Tbsp Sesame Seeds
  • 2 Tbsp Toasted Sesame Oil
  • 2 Tbsp Toasted Sesame Oil
  • 2 Tbsp Toasted Sesame Oil
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • 1 Tbsp Butter
  • 1 Tbsp Butter
  • 1 Tbsp Butter
  • 1 Garlic Clove, finely chopped
  • 1 Garlic Clove, finely chopped
  • 1 Garlic Clove, finely chopped

Equipment

sheet panparchment paperoven

Tips

  • Drizzle some of the sesame oil around the edges of the rice for extra crispiness.