Sheet-Pan "Fried" Rice
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!
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