Top fried rice with rich, runny egg yolk and creamy Sriracha mayo for added texture and flavor. You don't need a wok for perfectly cooked fried rice, simply preheat a sheet pan, add oil, and use day-old or microwavable rice. Make sure the rice kernels are separate so that they are evenly toasted and won't glob together. Serve this dish along with mongolian beef, orange chicken, crab rangoons, or spring rolls.
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 5 indentations in rice mixture. Crack eggs into indentations; broil until eggs are set, about 4 minutes. Drizzle with Sriracha mayonnaise.
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