Sheet Pan Special Fried Rice


Sheet Pan Special Fried Rice

Our friends Ian and Henry at vegan channel Bosh.tv have created the most ingenious new way to cook one of our fave takeaway dishes - Sheet Pan Special Fried Rice!

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  • Serves4
  • Preparation Time10 mins
  • Cooking Time35 mins


Ingredients

  • 200g basmati rice (or 600g cooked basmati rice)
  • 600ml boiling water
  • 5 tbsp Kikkoman Naturally Brewed Soy Sauce
  • 2 tbsp vegetable oil
  • 2 tbsp toasted sesame oil
  • 2 tsp garlic puree
  • 2 tsp ginger puree
  • 2 medium carrots
  • 1 small red pepper
  • 8 baby corn
  • 280g smoked tofu
  • 200g frozen peas
  • 4 spring onions
  • 1 small bunch coriander

To Serve

Method

Before you start

Oven preheated to 200*C | Large sheet pan | Tofu press | 2 mixing bowls | Bowl | Kettle boiled | Colander

Method

Cook the rice | Put the rice in the sieve and rinse under cold running water | Transfer the rice to the saucepan | Put the pan on the stove, add the boiling water and 1 tbsp Kikkoman soy sauce, put the lid on and bring to the boil | Stir the rice once to loosen, reduce the heat to a very low simmer | Put the lid on and cook for exactly 12 minutes (using a timer is a good idea) | After 12 minutes, take the pan off the heat and set to one side, put the lid on, leaving a gap

Press the tofu | If your smoked tofu requires pressing, place it in the tofu press for 10 minutes

Prepare the roasting ingredients | Peel, trim and cut the carrots into 1cm cubes | Halve, core and cut the pepper into 1cm pieces | Cut the baby corn into 1cm rounds |

Flavour the vegetables | Add 2 tbsp Kikkoman soy sauce, 1 tbsp vegetable oil, 1 tbsp toasted sesame oil, 1 tsp garlic puree, 1 tsp ginger puree to a mixing bowl and stir to combine | Add the vegetables to the bowl and toss to coat

Prepare the rice | Add 2 tbsp Kikkoman soy sauce, 1 tbsp vegetable oil, 1 tbsp toasted sesame oil, 1 tsp garlic puree, 1 tsp ginger puree to a mixing bowl and stir to combine | Add the cooked rice to the bowl and toss to combine

Prepare the tofu and cook | Rip the tofu into 1cm thick shreds | Spread the vegetables out over ½ of the baking tray | Spread the rice over the other ½ of the baking tray | Separate the vegetables and rice and place the tofu in between | Put the baking tray in the oven and roast for 20-25 minutes until the rice is getting crispy round the edges

Prepare the remaining ingredients | Place the peas in a bowl and cover with boiling water | Trim and finely slice the spring onions | Rip the leaves from the coriander and roughly chop

Finish the Sheet Pan Fried Rice | Drain the peas with the colander and shake to remove any excess moisture | Remove the tray from the oven | Use two wooden spoons to toss the contents of the tray together | Spread the peas, spring onions and coriander over the rice and toss to combine (save some spring onions and coriander for garnish)

Time to Serve | Spoon the Sheet Pan Fried Rice into serving bowls | Dress with sriracha and Kikkoman soy sauce to taste | Garnish with spring onions, coriander, crispy onions and serve immediately


Want to know how to cook rice perfectly? Check out our handy guide on how to cook rice

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