Oven-Baked Sheet Pan Rice with Veggies and Egg

Name: Oven-Baked Sheet Pan Rice with Veggies and Egg
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese, Japanese, Korean
Ingredients: 0.25 tsp Black Pepper; 1.5 tbsp Canola Oil; 0.5 cup Diced Carrots; 0.5 cup Diced Onion; 4 whole Eggs; 2 whole Green Onion; 0.75 cup Green Peas; 0.25 cup Mayonnaise; 2 cloves Minced Garlic; 2 tsp Rice Vinegar; 0.5 tsp Salt; 1 tbsp Soy Sauce; 1 tbsp Sriracha; 5 cups White Rice

Breakfast 🍳Side Dish 🥗Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Japanese 🇯🇵Korean 🇰🇷 High-Protein 💪Sugar-Free Vegetarian 🥦Halal 🕌

Oven-Baked Sheet Pan Rice with Veggies and Egg delivers fluffy grains studded with tender carrots, peas, and onions, all kissed with soy and garlic. The baked eggs add richness, while a tangy Sriracha mayo brings creamy heat to each bite. It’s a great weeknight dinner or a shareable side for casual gatherings.

Prep15 mins
Cook20 mins
Serves4
DifficultyEasy

1

Position an oven rack in the middle of the oven and preheat the broiler.
2

Make the fried rice: On a rimmed baking sheet, toss the onion and carrot with oil until coated; spread them in a single layer.
3

Broil in the preheated oven for 5 minutes.
4

Add the rice, salt, and pepper to the sheet pan and toss to coat. Continue broiling until the rice is just golden, 8 to 10 minutes, stirring halfway through.
5

Add the frozen peas, garlic, and soy sauce; toss to coat evenly and spread into an even layer. Using the back of a spoon, make four indentations in the rice mixture. Crack an egg into each indentation. Broil until the egg whites are set, about 3 minutes.
6

Meanwhile, make the Sriracha mayo: In a small bowl, stir together the mayonnaise, Sriracha, and rice vinegar until well combined.
7

Drizzle the Sriracha mayo over the fried rice and sprinkle with green onions.