Sheet-Pan Crispy Rice with Bacon and Broccoli

November 23, 2018

Test Kitchen-Approved

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

Food52 Review: Featured in: Sheet-Pan Crispy Rice with Bacon Lets Your Oven Do Allllll the Work.The Editors

Serves: 6
Prep time: 5 min
Cook time: 30 min

Ingredients

  • 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

Directions

  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.

More Great Recipes:
American|Broccoli|Carrot|Rice|Soy|Soy Sauce|Bacon|Serves a Crowd|Sheet Pan|Meal Plan|Make Ahead|Quick and Easy

Reviews (13) Questions (0)

13 Reviews

Bryna L. February 17, 2019
just reading this recipe, it's clear that bacon will never crisp up in 10 minutes with so much else in the pan.... so I'm glad to see others found it to be true before I make it..... Did the author actually test this recipe to time?
 
Author Comment
Ella Q. February 17, 2019
Hi Bryna,<br /><br />I had no issues with thinly sliced bacon, but if you’re concerned about it, you could skip the bacon. <br /><br />Ella
 
Bryna L. February 19, 2019
Not concerned, just want it to be crispy. I made the recipe but i cooked the bacon first, otherwise there is no way raw bacon cooks in ten minutes mixed in with a bed of other ingredients. I also sauteed the vegetables first, so they would not add water to the rice and prevent it from crisping. Cooking time in total in the oven was about double what you suggest, but the outcome is delicious with lots of crispy rice.<br />
 
Bryna L. February 19, 2019
I've written a cookbook and work in food, so I've got credentials.
 
Debby K. January 23, 2019
I've made this dish twice now and have been pretty happy with it both times. I used different ovens, and do think that the first time my oven was hotter (as well as being a convection oven) and it turned out crispier. <br /><br />We have to deal with an alpha-galactose allergy in the household (from the lone star tick) and also a gluten sensitivity, so no pork, beef, etc, but I do cook poultry and fish. Instead of regular bacon, I substituted duck bacon. The duck bacon doesn't ever come out as crispy as pork bacon but it does have a deep toothy texture. It turned out pretty well! The second time I made the recipe I also added some smoked duck breast. <br /><br />Regarding gluten issues, this recipe is great for that. If you aren't familiar with gluten-free cooking, be sure to check your soy-sauce - you have to explicitly purchase gluten-free soy sauce or tamari sauce if you are cooking for someone who seriously needs to avoid any gluten or gluten contamination.
 
Author Comment
Ella Q. February 17, 2019
Sounds great! Thank you for sharing.
 
Heather L. January 2, 2019
I was so excited to try this (love crispy bits!) and it did turn out good in the end, but the timing was all off for me with this recipe. How the heck can chopping all of those vegetables take "5 minutes?" When I saw that I got a little leery, and it turns out that was a pretty good indication that the timing would be way off for the rest of it too. I have found in the past for sheet pan recipes to work you need to follow them pretty closely, or you'll end up crowding the pan so I made sure to get pretty close to the measured amounts. Even with that, all of the vegetables led to a lot of moisture and it took about 45 minutes for me to get any crispy bits, and that was after I bumped the oven to 500. I then also had the same problem as a previous poster, the bacon never crisped up, even after an additional 10+ minutes. I'm not patient enough to pick out all the bacon to crisp it on its own, so we dealt with chewy bacon. I don't mind if takes a bit longer to prep and cook, but it would be much more helpful to have an accurate idea of when to start making dinner.
 
Geoffrey W. December 10, 2018
I made this last week and it was delicious. My only difficulty was that the bacon did not cook sufficiently and i ended up having to pick it out and crisp it in a skillet. When i make it again, i think i will bake the bacon in the sheet pan while i am getting everything else ready, using the rendered fat to grease to pan. Then remove the bacon and proceed as per the recipe. One thing i added at the end was a drizzle of sesame oil for the beautiful aroma. Thank you, Geoff.
 
Author Comment
Ella Q. December 11, 2018
Hi Geoff,<br /><br />Thanks for your comment, and I love the idea of using the rendered bacon fat for extra flavor!<br /><br />Ella
 
MMH December 3, 2018
This was a great opportunity to clean out the fridge plus it was snowy outside and we were feeling kinda lazy. We switched up some of the ingediedients for what we had - subbed kale for cabbage. We had steamed broccoli so we held thAt to the end. And we just cracked the eggs on top and put it back in the oven. I mean we were feeling really lazy. This was an easy clean the fridge dinner and we will do it again.
 
Author Comment
Ella Q. December 11, 2018
Sounds delicious! Thanks for your comment.
 
Linda B. December 2, 2018
It’s different- but is it better then doing fried rice in a wok?<br /><br />
 
Author Comment
Ella Q. December 2, 2018
Hi Linda,<br /><br />Both definitely have their benefits! In a wok you can get each element more precisely how you want it, by adding in phases. I like this approach for when I want to just throw everything together and have a mostly hands-off prep period (+ more crispy bits), like weeknights when I'm multitasking and don't want to manage every stage. But I love the wok for other times, too!<br /><br />Ella