Sheet Pan Broccoli Fried Rice
Active Time: 15 minutes | Total Time: 40 minutes | Serves 4 | Vegan | Gluten Free
- 3 cups cooked (or leftover) brown rice
- 1 bunch broccoli
- 12 medium shitake mushrooms
- 3 tablespoons canola oil
- 1 tablespoon toasted sesame oil
- 2 tablespoons tamari or less sodium soy sauce
- 2 teaspoons Sriracha, plus more for serving
- 1 tablespoon grated ginger
- 4 scallions
- ¼ cup chopped fresh cilantro
Heat the oven (with the oven rack in the middle) to 450°.
Spread the rice onto a large rimmed sheet pan. Cut the broccoli crown away from the stem. Thinly slice the broccoli crown into thin florets and add to the rice (save the stem for another use).
Remove the stems from the mushroom caps and discard. With a damp paper towel, wipe the caps clean. Thinly slice the caps and add them to the pan.
In a small bowl, stir together the canola oil, sesame oil, tamari, Sriracha, and ginger. Drizzle half of the sauce over the rice mixture and toss well. Then drizzle the remaining sauce, toss again, and spread into an even layer.
Roast for about 25 minutes, or until the broccoli is slightly charred and tender.
Meanwhile, thinly slice the scallions and chop the cilantro.
Divide the rice among bowls and top with the scallions, cilantro, and a little more Sriracha, if you like.
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