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Sheet-Pan "Fried" Rice

Servings: 4

Ingredients

  • 2 Tbsps avocado oil or toasted sesame oil
  • 1/4 cup coconut aminos tamari, Braggs liquid aminos, or low sodium soy sauce
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp cayenne pepper or white pepper
  • 1 Tbsp rice vinegar
  • 2 cups cooked brown rice at room temperature
  • 10 ozs carrots chopped
  • 12 ozs sugar snap peas chopped
  • 1 red bell pepper diced
  • 1 medium yellow onion diced
  • 4 large eggs lightly beaten
  • sea salt and ground black pepper to taste
  • 4 green onions chopped
  • 1 cup frozen sweet peas thawed
  • 1/2 cup raw peanuts

Instructions

  • Preheat your oven to 450 degrees f. and line a large sheet pan with parchment paper.
  • In a large bowl, whisk together the oil, coconut aminos, spices, and vinegar.
  • Add in the rice, carrots, sugar snap peas, bell pepper, and onions.
  • Thoroughly stir to combine, then transfer evenly onto your prepared sheet pan.
  • Roast for 8-10 minutes.
  • Meanwhile, in a bowl, beat the eggs with sea salt and pepper.
  • Carefully remove your sheet pan from the oven and stir. Drizzle evenly with the beaten eggs, and continue to bake for 5-7 minutes, or until the eggs are cooked through.
  • Once the eggs are done, remove from the oven and stir in the green onions, peas, and peanuts.
  • Divide among 4 bowls and enjoy!