Sheet Pan Breakfast Fried Rice
"Easy? Check! Impressive? Double Check!"
photo by Jonathan Melendez
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄2 lb bacon, diced
- 6 garlic cloves, chopped
- 8 cups cooked jasmine rice
- 10 ounces frozen peas and carrots, thawed
- 1 cup chopped red bell pepper
- 4 scallions, white parts chopped and greens sliced thin
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 1⁄2 cups shredded colby-monterey jack cheese
- 6 large eggs
- sriracha sauce, for topping
directions
- Preheat oven to 450 degrees F and place oven rack in center of oven. Arrange bacon and garlic on a baking sheet and bake until bacon is crisp, about 15-18 minutes.
- Remove baking sheet from the oven, stir in the rice and return to the oven to bake until rice is crisp and starting to turn lightly golden, about 18-20 minutes.
- Remove baking sheet from the oven, stir in the peas and carrots, bell pepper, chopped scallion whites, soy sauce and sesame oil. Make 6 indentations and crack the eggs into them. Sprinkle shredded cheese over the rice and return the baking sheet to the oven. Bake until cheese is melted and eggs are set, about 13-15 minutes.
- Remove from oven, sprinkle over sliced green scallions and drizzle with sriracha.
Questions & Replies
-
Would it be possible to substitute cauliflower rice for the jasmine rice? I think the liquids would be affected, right? Thanks.
-
My family hates runny eggs! Do y'all think I could scramble the eggs before adding to the rice? -
Do you drain the bacon fat from the baking sheet?
Reviews
-
I made it today cutting the recipe to two servings. I used a small shallow roasting pan, 8" by 12". The eggs were not as runny as I would like. Next time I'll cut the last time to 12 minutes. Also, I didn't have any sriracha sauce. I ate both eggs and saved the extra fried rice for later. The flavor was spot on. The soy sauce and sesame oil added to the flavor.
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I loved this dish!!!! Fabulous. Love the crisped rice in the oven. Great idea. Forget the fry pan. Incredible -
I've made this multiple times and it's always a hit. The only tip I would add is to be careful and keep an eye on the eggs - otherwise the yolks might end up cooked through - although my crew will gobble it down regardless! -
loved this recipe! I am living the Keto lifestyle so I switched out the rice for riced cauliflower and deleted the carrots.
-
I like it, with just a tweak. Fresh carrots are so much better than frozen. And I don’t understand the cheese, I have never seen a Chinese dish that contained cheese.
RECIPE SUBMITTED BY
Food.com
United States
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