Sheet-Pan Crispy Rice With Bacon And Broccoli Recipe

Name: Sheet-Pan Crispy Rice With Bacon And Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons rice bran oil (or other high-heat-friendly oil), divided; 3 cups cooked, leftover rice (the more dried out, the better); 1/3 cup soy sauce, plus more for drizzling; 2 tablespoons rice wine vinegar; 1 medium yellow onion, peeled and finely diced (about 1 1/2 cups); 1 medium carrot, peeled and finely diced (about 1 1/2 cups); 1 1/2 cups chopped broccoli (in bite-sized florets); 1 cup green chopped cabbage (in roughly 2x1/2-inch strips); 1 1/2 cups finely chopped scallions (the green and light green parts), divided into 1 cup and 1/2 cup; 1 1/2 cups mushrooms, cleaned and chopped into bite sized pieces (I like maitake, but you can use whatever you like); 1/2 cup frozen green peas; 6 ounces thick-cut bacon, sliced into roughly 1x1/2-inch pieces; 1 sunny-side-up fried egg with a runny yolk per person you're serving (optional); Chili sauce of your choice

Servings: persons

2 tablespoons rice bran oil (or other high-heat-friendly oil), divided
3 cups cooked, leftover rice (the more dried out, the better)
1/3 cup soy sauce, plus more for drizzling
2 tablespoons rice wine vinegar
1 medium yellow onion, peeled and finely diced (about 1 1/2 cups)
1 medium carrot, peeled and finely diced (about 1 1/2 cups)
1 1/2 cups chopped broccoli (in bite-sized florets)
1 cup green chopped cabbage (in roughly 2x1/2-inch strips)
1 1/2 cups finely chopped scallions (the green and light green parts), divided into 1 cup and 1/2 cup
1 1/2 cups mushrooms, cleaned and chopped into bite sized pieces (I like maitake, but you can use whatever you like)
1/2 cup frozen green peas
6 ounces thick-cut bacon, sliced into roughly 1x1/2-inch pieces
1 sunny-side-up fried egg with a runny yolk per person you're serving (optional)
Chili sauce of your choice

1
Heat oven to 475u00b0F.
2
Drizzle an 11x17-inch rimmed sheet pan with one tablespoon of oil and spread it around, to grease the pan. Add the following to the pan: rice, the remaining tablespoon of oil, soy sauce, rice wine vinegar, onion, carrot, broccoli, cabbage, 1 cup of the scallions, and the mushrooms. Use clean hands to mix and break up the rice clumps with your fingers. (You could do this with a fork instead, but you'd be more likely to spray rice all over your kitchen.) Spread into an even layer.
3
Bake for 20 to 25 minutes-until there are lotttts of crispy rice bits, and the carrots have just lost their bite-giving everything a gentle stir every so often to avoid letting the cabbage or the rice around the edges burn. Then, add the peas and bacon pieces, stir again, and bake for another 10 to 15 minutes, until the bacon is crisped up.
4
Remove from the oven. To serve, drizzle with more soy sauce to taste, and top with a fried egg (if using), plus some of the reserved scallions, and chili sauce of your choice.

895

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons rice bran oil (or other high-heat-friendly oil), divided, 3 cups cooked, leftover rice (the more dried out, the better), 1/3 cup soy sauce, plus more for drizzling, 2 tablespoons rice wine vinegar, and more.

Yes, Sheet-Pan Crispy Rice With Bacon And Broccoli falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sheet-Pan Crispy Rice With Bacon And Broccoli

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