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
rice bran oil (or other high-heat-friendly oil), divided
cooked, leftover rice (the more dried out, the better)
soy sauce, plus more for drizzling
rice wine vinegar
medium yellow onion, peeled and finely diced (about 1 1/2 cups)
medium carrot, peeled and finely diced (about 1 1/2 cups)
1 1/2 cups
chopped broccoli (in bite-sized florets)
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)
frozen green peas
thick-cut bacon, sliced into roughly 1x1/2-inch pieces
sunny-side-up fried egg with a runny yolk per person you’re serving (optional)
Chili sauce of your choice
In This Recipe
Heat oven to 475°F.
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.