Directions
- 1Preheat the oven to 425F and line a sheet pan with parchment paper.
- 2Spread the rice in an even layer on the sheet pan.
- 3Top with onion, carrot, and scallions.
- 4Drizzle with melted garlic butter, soy sauce, sesame seeds, and sesame oil.
- 5Make small wells in the rice with two spoons, then crack an egg into each one.
- 6Bake for 15 minutes, until the rice is crisp at the edges and the eggs are cooked through.
- 7Slice the eggs into small pieces with two knives, then transfer everything to a serving bowl and toss until evenly combined.
Ingredients
- 3 Cups Cooked Cooled Jasmine Rice
- 0.33 Cup Finely Chopped Yellow Onion
- 0.25 Cup Finely Chopped Carrot
- 2 Scallions, sliced
- 0.5 tsp Kosher Salt
- 0.25 tsp Pepper
- 1 Tbsp Soy Sauce
- 1 Tbsp Sesame Seeds
- 2 Tbsp Toasted Sesame Oil
- 1 Egg
- 1 Tbsp Butter
- 1 Garlic Clove, finely chopped
Equipment
Sheet panParchment paper
Tips
- Drizzle sesame oil around the edges of the rice for extra crispiness
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