Sheet-Pan “Fried” Rice

The ultimate satisfying savory treat to be enjoyed at any meal of the day!
While this recipe is not traditional in any way, it’s REALLY good and affordable, easy way to create something tasty to fill everyone up!

In just about 20 minutes, you’ll have a simple, budget-friendly, flavor-packed meal.

So keep this recipe handy when you need to put some food on the table quickly.

You can add any additional veggies you need to use up.

Add leftover diced meat such as ham, chicken, steak, or fish like shrimp or crab, and/or additional eggs/egg whites to increase the protein, too!

It’ll turn out great!

Feel free to double this recipe for weekly meal prep. Stays great in the fridge (in sealed containers) for 4 days.

Brown rice used to be synonymous with the word “healthy” … until the low-carb revolution happened!

But guess what? It can still be an extremely healthy choice!

It’s an inexpensive whole grain packed with fiber and a long list of vitamins, minerals, and antioxidants.

Studies also show it is linked with heart health and better blood sugar control.

Plus, it’s gluten-free.

It’s a perfect meal prep choice — just steam a pot of it and keep it in the fridge or freezer until it’s time to eat!

REFERENCE:

HealthLine

4 servings

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!

Rachel

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