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!
- 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
- Sriracha sauce
- Kikkoman Naturally Brewed Soy Sauce
- Crispy Onions
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
