Sheet-Pan Crispy Rice with Bacon and Broccoli

November 23, 2018
19 Ratings
Photo by Rocky Luten
Author Notes

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

Test Kitchen Notes

Featured in: Sheet-Pan Crispy Rice with Bacon Lets Your Oven Do Allllll the Work. —The Editors

Watch This Recipe
Sheet-Pan Crispy Rice with Bacon and Broccoli
  • Prep time 5 minutes
  • Cook time 30 minutes
  • Serves 6
  • 2 tablespoons rice bran oil (or other high-heat-friendly oil), divided
  • 3 cups cooked, leftover rice (the more dried out, the better)
  • 1/3 cup soy sauce, plus more for drizzling
  • 2 tablespoons rice wine vinegar
  • 1 medium yellow onion, peeled and finely diced (about 1 1/2 cups)
  • 1 medium carrot, peeled and finely diced (about 1 1/2 cups)
  • 1 1/2 cups chopped broccoli (in bite-sized florets)
  • 1 cup green chopped cabbage (in roughly 2x1/2-inch strips)
  • 1 1/2 cups finely chopped scallions (the green and light green parts), divided into 1 cup and 1/2 cup
  • 1 1/2 cups mushrooms, cleaned and chopped into bite sized pieces (I like maitake, but you can use whatever you like)
  • 1/2 cup frozen green peas
  • 6 ounces thick-cut bacon, sliced into roughly 1x1/2-inch pieces
  • 1 sunny-side-up fried egg with a runny yolk per person you’re serving (optional)
  • Chili sauce of your choice
In This Recipe
  1. Heat oven to 475°F.
  2. 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.
  3. 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.
  4. 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.

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Ella Quittner is a contributing writer and the Absolute Best Tests columnist 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.