Sheet Pan Benihana Fried Rice

Name: Sheet Pan Benihana Fried Rice
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 Cups Cooked Cooled Jasmine Rice; 0.33 Cup Finely Chopped Yellow Onion; 0.25 Cup Finely Chopped Carrot; 2 Scallions, sliced; 0.5 tsp Kosher Salt; 0.25 tsp Pepper; 1 Tbsp Soy Sauce; 1 Tbsp Sesame Seeds; 2 Tbsp Toasted Sesame Oil; 1 Egg; 1 Tbsp Butter; 1 Garlic Clove, finely chopped

25m

Serves 4

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Sheet Pan Benihana Fried Rice

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25m

Serves 4

Directions

1Preheat the oven to 425F and line a sheet pan with parchment paper.
2Spread the rice in an even layer on the sheet pan.
3Top with onion, carrot, and scallions.
4Drizzle with melted garlic butter, soy sauce, sesame seeds, and sesame oil.
5Make small wells in the rice with two spoons, then crack an egg into each one.
6Bake for 15 minutes, until the rice is crisp at the edges and the eggs are cooked through.
7Slice 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
0.33 Cup Finely Chopped Yellow Onion
0.25 Cup Finely Chopped Carrot
2 Scallions, sliced
0.5 tsp Kosher Salt
0.25 tsp Pepper
1 Tbsp Soy Sauce
1 Tbsp Sesame Seeds
2 Tbsp Toasted Sesame Oil
1 Egg
1 Tbsp Butter
1 Garlic Clove, finely chopped

Equipment

Sheet panParchment paper

Tips

Drizzle sesame oil around the edges of the rice for extra crispiness

Sheet Pan Benihana Fried Rice

Sheet Pan Benihana Fried Rice

Directions

Ingredients

Equipment

Tips

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