Crispy and Flavorful Sheet Pan Fried Rice with Vegetables and Egg
This easy sheet pan version delivers crisp golden rice with vegetables and egg in a hands-off, high-flavor way.
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Cooking tools:
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Spatula
- Skillet
- Stove
Ingredients
- 1 large onion, finely chopped
- 2 medium carrots, peeled and cut into small dice
- 4 scallions, ends trimmed and thinly sliced
- 4 medium garlic cloves, minced
- 2 tablespoons vegetable or canola oil, divided
- Kosher salt and ground white pepper, to taste
- 4 cups cooked white rice, grains separated
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons toasted sesame oil
- 8 ounces frozen peas
- Fried eggs, for serving (optional)
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