Sheet Pan Fried Rice
with Edamame & Chili Crisp Oil
Cooking time
45 minutes
Servings
2/4
Calories
630 /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:
- 100g String peas (sugar snap peas or snow peas)
- 225g Baby bok choy
- 4 Scallions
- 3 Garlic cloves
- 160g Jasmine rice
- 45ml Ponzu lime sauce
- 15ml Mirin
- 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
21 g
Saturated Fat
2 g
Sodium
1270 mg
Total Carb
94 g
Sugars
15 g
Protein
20 g
Fibre
8 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 bottoms of the scallions, 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 tops of the scallions. Bon appétit!
