Sheet Pan Fried Rice
Cut up a broccoli crown along with some broccoli stems foraged from the crisper bin. Added it to a pan with little cubes of tofu, sprouted almonds I had soaking in the fridge, and some cold, leftover fried rice. Few dashes of olive oil, sesame oil, and soy sauce, plus a sprinkling of salt and pepper. Roasted it all at 425F for 20-25 minutes, stirring a few times. Love how the rice got all crunchy-crispy. Definitely adding this to the dinner rotation!
Ingredients
- Broccoli crowns or stems or both, cut up into bite-sized pieces
- Tofu cut up into little morsels
- Sprouted almonds
- Cold leftover rice
- Sesame oil
- Soy Sauce
- Olive oil
- Sea salt & freshly ground black pepper
- Optional add-ins: freshly grated ginger chopped garlic, sliced shallot or onions
Instructions
- Preheat the oven to 425ºF.
- Spread the broccoli, tofu, almonds, and rice on a sheet pan.
- Add a few dashes of olive oil, sesame oil, and soy sauce, plus a sprinkling of salt and pepper. Stir to mix well. If using any of the optional add-ins, stir them in now.
- Roast for 20-25 minutes, stirring a few times, until the rice is crispy, tofu is golden & crisp, and the broccoli is tender. Serve hot.