It's impossible to define the perfect dinner, but fried rice comes close — a plate of savory, tender grains tossed with diced veggies and morsels of scrambled egg is always a crowd-pleaser. The only issue? Making the perfect fried rice has a learning curve, and, when cooked on the stove, it arguably requires a wok.
Good Taste contributor Maxine Sharf has a solution that doesn't involve fussing over the dish. Instead, Sharf uses a hands-off method to make a shockingly easy Benihana-inspired fried rice. First, you'll spread cooked rice onto a sheet pan and top with seasoning and veggies. Then, you'll add raw eggs, pop everything into the oven, and let it roast for 15 minutes. Mix up your fried rice, then serve. The result is a foolproof weeknight meal that's easy, flavorful, and completely vegetarian. Next time you're craving takeout, remind yourself that you have hibachi at home.
Maxine Sharf's Sheet Pan Benihana Fried Rice Recipe
Prep time: 10 minutes | Total time: 35 minutes
Serves 4 as a side
Ingredients
- 3 cups cooked, cooled jasmine rice (from 1 cup uncooked rice)
- 1⁄3 cup finely chopped yellow onion
- 1⁄4 cup finely chopped carrot
- 2 scallions, sliced
- 1 tablespoon toasted sesame seeds
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon freshly ground black pepper
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon unsalted butter
- 1 garlic clove, finely chopped
- 2 large eggs
Instructions
- Preheat the oven to 425F and line a sheet pan with parchment paper.
- Spread the rice in an even layer and top with the onion, carrot, scallions, sesame seeds, salt, and pepper. Drizzle evenly with the sesame oil (making sure to drizzle around the edges of the rice for extra crispiness) and soy sauce.
- In a small microwave-safe bowl, combine the butter and garlic. Microwave until melted (or melt together in a small pot), stir, and drizzle evenly over the rice.
- Use two spoons to make two small wells in the rice, then crack an egg into each one.
- Bake until the rice is crispy around the edges and the eggs are cooked through, about 15 minutes. Using two knives, slice the eggs into small pieces, then toss with two large spoons or spatulas until evenly combined. Enjoy!
Recipe by Maxine Sharf.
Maxine Sharf is a New York Times bestselling cookbook author, recipe developer, and digital creator. Her debut cookbook, Maxi’s Kitchen, is available wherever books are sold. Follow her on Instagram @maxiskitchen.
