Sheet Pan Fried Rice

A weird dish.  It looks odd and is crazy-crunchy. It requires strong teeth and a tolerance for noise, both inside your own head and from across the table.  Not great for a first-date dinner.  That said, it has a good blend of flavors and a really nice spicy sauce, is easy to prepare and it's fun!  I added leftover pork tenderloin.  Check the rice every few minutes.  If it is too close to the broiler, it can burn in no time.

2-3 servings

14 calculated points

Tempranillo

Ingredients

• ⅓ cup mayonnaise
• 1 tablespoon Sriracha chili sauce
• 1 tablespoon water
• 1 tablespoon canola oil
• 2 (8.8-oz.) pouch microwavable rice (such as Uncle Ben’s Ready Rice Original)
• 1 cup frozen peas and carrots blend, thawed
• ¼ cup chopped scallions (from about 2 scallions)
• 2 teaspoons chopped garlic (about 2 garlic cloves)
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 4 large eggs

Directions

Stir together mayonnaise, Sriracha, and water in a small bowl. Set aside.

Preheat broiler with oven rack in center of oven. 

Place a sheet pan or rimmed baking sheet in hot oven for 5 minutes. 

Add oil and rice to sheet pan, and carefully stir to coat rice, breaking up any clumps. Spread rice into an even layer. 

Broil, stirring every 3 to 4 minutes, until rice is light golden brown, 10 to 12 minutes. 

Add peas and carrots, scallions, garlic, soy sauce, and sesame oil; toss to coat. Spread rice mixture in an even layer and, using the back of a spoon, press to form 4 indentations in rice mixture. Crack eggs into indentations; broil until eggs are set, about 4 minutes. 

Drizzle with Sriracha mayonnaise.