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Sheet Pan Fried Rice
Sheet Pan Fried Rice
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate your sheet pan with crispy tofu, oven-fried rice, kimchi, and veggies, finished with a spicy gochujang drizzle for a delicious one-pan meal.
Ingredients:
  • 1 cup long-grain white rice
  • 1 1/2 cups plus 2 tablespoons water, divided
  • 1 cup mild kimchi, drained and chopped, plus 2 tablespoons juice
  • 1/4 cup tahini
  • 2 1/2 tablespoons tamari or soy sauce, divided
  • 1 tablespoon gochujang paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 clove garlic, pressed
  • 3 tablespoons avocado or canola oil, divided
  • 1 block extra firm tofu, drained
  • 4 cups broccoli florets
  • 1 large carrot, thinly sliced
  • 2 teaspoons toasted sesame oil
Instructions:
  • Prepare the rice by bringing 1 1/2 cups of water to a boil in a small pot. Add the rice, cover, and simmer on low heat until the water is fully absorbed and the rice is tender, around 15 minutes per package directions. Remove from heat, let it rest covered for 5 minutes, and allow it to cool before using.
  • Preheat the oven to 425°F for a perfectly cooked dish.
  • Prepare the kimchi: Transfer the kimchi from the jar to a measuring cup using a fork. Place a small strainer over a bowl and press down the kimchi to drain. Measure the kimchi juice, adding more from the jar if necessary to reach 2 tablespoons. Roughly chop the kimchi and set both aside.
  • Prepare the drizzle by mixing tahini, 1 tablespoon of tamari or soy sauce, gochujang, rice vinegar, sugar, garlic, and 2 tablespoons of kimchi juice in a cup or bowl. Use a fork or small whisk to blend all ingredients until smooth. Add 2 tablespoons of water to achieve a pourable consistency and set aside.
  • Prepare the tofu: Grease a large rimmed sheet pan with oil. Cut the tofu into 1/2-inch cubes and place on the pan. Drizzle with tamari or soy sauce and gently toss to coat evenly. Arrange the cubes in a single layer and roast for 15 minutes. Toss the tofu and continue baking for another 10 minutes until golden and crispy.
  • While the vegetables are roasting, mix the cooled, cooked rice, broccoli, carrot, and kimchi in a large bowl. Add sesame oil and the remaining 1/2 tablespoon tamari or soy sauce. Toss well to combine. Generously spread 2 tablespoons of oil on another large sheet pan and evenly spread the rice and vegetable mixture on it. Bake for about 20 minutes until the vegetables are crisp-tender and the rice is slightly browned around the edges.
  • Combine the hot rice mixture and baked tofu in a large serving bowl, stir well. Drizzle with the tahini and gochujang sauce, serve while hot. Store any leftovers in the fridge for up to 4 days. Reheat in the microwave for 2-3 minutes on high or in a 300°F oven until heated through. Share your feedback below!

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