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 on the sheet pan.
  5. 5Spread the rice in an even layer on the sheet pan.
  6. 6Spread the rice in an even layer on the sheet pan.
  7. 7Top with onion, carrot, and scallions.
  8. 8Top with onion, carrot, and scallions.
  9. 9Top with onion, carrot, and scallions.
  10. 10Drizzle with melted garlic butter, soy sauce, sesame seeds, and sesame oil.
  11. 11Drizzle with melted garlic butter, soy sauce, sesame seeds, and sesame oil.
  12. 12Drizzle with melted garlic butter, soy sauce, sesame seeds, and sesame oil.
  13. 13Make small wells in the rice with two spoons, then crack an egg into each one.
  14. 14Make small wells in the rice with two spoons, then crack an egg into each one.
  15. 15Make small wells in the rice with two spoons, then crack an egg into each one.
  16. 16Bake for 15 minutes, until the rice is crisp at the edges and the eggs are cooked through.
  17. 17Bake for 15 minutes, until the rice is crisp at the edges and the eggs are cooked through.
  18. 18Bake for 15 minutes, until the rice is crisp at the edges and the eggs are cooked through.
  19. 19Slice the eggs into small pieces with two knives, then transfer everything to a serving bowl and toss until evenly combined.
  20. 20Slice the eggs into small pieces with two knives, then transfer everything to a serving bowl and toss until evenly combined.
  21. 21Slice 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 paper

Tips

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