Loved this recipe, but I would recommend lining your pan with some foil and spray foil with non-stick cooking spray. I also added 1 extra tablespoon of sesame oil because I love the extra flavor!
I’ve made shrimp fried rice in the past but this was by far the best. My family loved It was also a lot easier using a sheet pan. This will go on my list of go to week night dinners.
Really tasty. We did have time to let the rice dry out so it wasn’t as crispy. Next time, will definitely make the rice a day ahead. Might need to add salt if using low sodium soy sauce. Overall, very yummy!
This is soooo good and very easy! I skip the egg and shrimp and the reasoning is twofold. I am a vegetarian and this dish compliments Asian lettuce wraps I make for my family that include shrimp and steak. My two daughters (ages 8 and 5) and my husband all love this rice!
2 cups long-grain white rice
2 tablespoons canola oil
1 tablespoon sesame oil, or to taste
3 cloves garlic, crushed
1/2 cup sliced green onions
1/2 cup diced red bell peppers
1/2 cup diced carrots
1/2 cup green peas
1 cup diced ham
1 pinch salt to taste (optional)
3 cups chicken broth
3 tablespoons soy sauce
2 teaspoons chile paste (optional).
Preheat the oven to 400 degrees F (200 degrees C).
Place rice in a large baking dish. Drizzle in canola and sesame oils; toss to coat rice completely. Add garlic, green onions, bell peppers, carrots, peas, and ham. Season with salt. Stir until well combined.
Combine chicken broth, soy sauce, and chile paste in a pot over high heat. Stir and bring to a boil. Pour on top of the rice and stir briefly. Cover top tightly with heavy-duty aluminum foil.
Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Uncover; fluff rice with a fork. Taste and adjust seasoning.
Increase oven temperature to 475 degrees F (245 degrees C). Return to the oven until rice is browned and crusted, about 10 minutes.
I used a 11-1/2x8x2-1/2-inch pan, but your standard 9×12-inch casserole dish will work the same. This method will work no matter what you add in, as long as everything is chopped finely enough to cook through.
Some sesame oils can be very strongly flavored, and if that’s the kind you have, the amount I poured over the top of my egg could overpower the dish, so be careful.
Use Chinese barbecue pork instead of ham if available.
To brown the top, you can also place the cooked rice under the broiler for a few minutes.
Chewy Keto Chocolate Cookies Recipe
Crunchy Chicken Fingers Recipe
Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!
Preheat oven to 400 degrees F (200 degrees C).
Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
Grilled Cassava Flour Pizza Crust
Grilled paleo pizza that is super fun and an interactive meal. Top with your favorite toppings.
Preheat grill for medium heat and lightly grease the grate.
Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.
Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.
Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.
Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.