Sheet Pan Fried Rice
This vegan fried rice recipe is a weeknight dinner marvel, baked on a single sheet pan to achieve a perfectly chewy and crispy texture. It features brown rice, green onions, sweet pineapple, tender edamame, marinated tofu, and crunchy cashews, all coated in a savory sriracha-infused oil. Quick to prepare and easy to clean up, this family-friendly dish is an excellent alternative to traditional takeout.
Instructions
- 1
Preheat oven to 325ºF.
- 2
Combine the leftover brown rice (4 cups), green onions (1 bunch), pineapple chunks (1 cup), fresh or frozen edamame (1 cup), braised or marinated tofu (8 ounces), and raw cashew pieces (0.5 cup) on a sheet pan. In a small bowl, whisk together the avocado oil (3 tbsp), tamari sauce (3 tbsp), and sriracha (1 tbsp). Pour the oil mixture over the rice mixture and toss to coat.
- 3
Bake the rice for 45-60 minutes, stirring about every 20 minutes, or until the rice is mostly dry and beginning to get crispy near the edges of the pan. Serve with additional soy sauce and sriracha, if desired.
Nutrition Facts
Per portion
Macronutrients
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