If I had a band, we'd be called The Crispy Bits. We'd all wear our hair in gelled-up spikes (Aaron's Party-style) and we'd dress in studded pant suits to really double down on our name. Our concerts would sell out immediately—so long as we kept it under wraps that I was lip-syncing—each time tickets went on sale, because *everybody loves the crispy bits.* And for good reason. Crispy bits are textural and flavor magic. This sheet-pan rice, inspired by fried rice, places crispy bits front and center thanks to a generous spatial distribution and high oven heat. Use any leftover grain you have, and mix-and-match the add-ins to your liking. —Ella Quittner
Drizzle an 11x17-inch rimmed sheet pan with one tablespoon of oil and spread it around, to grease the pan. Add the following to the pan: rice, the remaining tablespoon of oil, soy sauce, rice wine vinegar, onion, carrot, broccoli, cabbage, 1 cup of the scallions, and the mushrooms. Use clean hands to mix and break up the rice clumps with your fingers. (You could do this with a fork instead, but you’d be more likely to spray rice all over your kitchen.) Spread into an even layer.
Bake for 20 to 25 minutes—until there are lotttts of crispy rice bits, and the carrots have just lost their bite—giving everything a gentle stir every so often to avoid letting the cabbage or the rice around the edges burn. Then, add the peas and bacon pieces, stir again, and bake for another 10 to 15 minutes, until the bacon is crisped up.
Remove from the oven. To serve, drizzle with more soy sauce to taste, and top with a fried egg (if using), plus some of the reserved scallions, and chili sauce of your choice.
Ella Quittner is a a writer at Food52. She covers food, travel, wellness, lifestyle, home, novelty snacks, and internet-famous sandwiches. You can follow her on Instagram @equittner, or Twitter at @ellaquittner. She also develops recipes for Food52, and has a soft spot for all pasta, anything spicy, and salty chocolate things.