Forget making fried rice on the stove top! This oven baked version is easy to make, feeds a crowd, and is pretty darn good for you too!
1 1/2 tablespoons canola oil
2 small zucchini sliced into rounds
1 cup shredded carrots
1 cup finely chopped white onion
1/2 teaspoon kosher salt
3 (8.8-ounce) pouches microwavable rice, I used Uncle Ben’s original
2 garlic cloves, minced
2 1/2 tablespoons Tamari or soy sauce
1 1/2 tablespoons toasted sesame oil
juice of 1/2 lemon
5 large eggs
Optional garnishes: Sriracha mayo, sesame seeds, cilantro, thinly sliced green onions, Thai basil leaves and/or blossoms, Togarashi
Preheat the broiler on high and place a rack in the center of the oven. Place a large sheet pan OR you can use an 18 x 10-inch double burner griddle like I did, in the hot oven for 5 minutes.
Drizzle the oil on the sheet pan and add the zucchini, carrots, and onion. Sprinkle with the salt. Place the pan in the oven and broil for 4 minutes.
Remove from the oven, stir the vegetables and add the rice. Carefully breaking up the rice as you take it out of the packages. Stir to combine then spread into an even layer. Transfer the pan back to the oven and cook under the broiler for 15 minutes, stirring every 3-4 minutes.
Add the garlic, Tamari, and sesame oil to the pan. Stir to coat. Spread back into an even layer then use the back of a spoon to make 5 wells in the rice for the eggs. Crack an egg into each indention.
Reduce the heat of the oven to 400°F and place the pan back into the oven for 7-8 minutes until the whites are set but the yolks are still runny.
To serve drizzle Sriracha mayo over the top of the fried rice then sprinkle with sesame seeds , cilantro, green onion, Thai basil leaves/blossoms, or Togarashi if using.
To make your own Sriracha mayo at home: Stir together 1/3 cup mayonnaise, 1 tablespoon Sriracha, and 1 tablespoon water.