Protein Boost | Sheet Pan Fried Rice with Tofu
Edamame & Chili Crisp Oil
Cooking time
45 minutes
Servings
2/4
Calories
920 /serving
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.
We will send you:
- 1 Block of tofu (non-GMO)
- 3 Garlic cloves
- 225g Baby bok choy
- 4 Scallions
- 100g String peas (sugar snap peas or snow peas)
- 45ml Ponzu lime sauce
- 15ml Mirin
- 160g Jasmine rice
- 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)
Contains: Oysters • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
37 g
Saturated Fat
5 g
Sodium
1270 mg
Total Carb
99 g
Sugars
18 g
Protein
48 g
Fibre
10 g
Preparation
Cook the rice
- 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.
Mise en place
- 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.
Make the rice mixture
- 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.
Make the fried rice
- 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.
Make the chili crisp oil
- In a small bowl, combine the white bottom of scallion, 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.
Plate your dish
- Divide the fried rice between your plates.
- Drizzle with the chili crisp oil.
- Garnish with the green top of the scallion. Bon appétit!
