Sheet-Pan Fried Rice
6 servings

2 tablespoons extra virgin olive oil
1/4 cup soy sauce, plus more for serving
2 tablespoons oyster sauce
2 tablespoons mirin (sweet rice wine)
2 tablespoons sesame oil
1 tablespoon seasoned rice vinegar
1 teaspoon pepper
3-1/2 cups uncooked long grain rice, cooked and cooled
3 garlic cloves, minced
1 cup frozen peas and carrots
3/4 cup chopped onion
1/2 cup frozen shelled edamame, thawed
1/2 cup frozen corn
3 large eggs, room temperature
3 green onions

Preheat oven to 450°. Brush olive oil evenly over the surface of a 15x10x1-in. baking sheet. Set aside.

In a large bowl add rice, garlic, peas and carrots, onion, edamame, and corn. In a separate small bowl, whisk together soy sauce, oyster sauce, mirin, sesame oil, rice vinegar and pepper; pour over rice and stir to coat.

Transfer mixture to the prepared sheet pan, spreading it into an even layer. Bake 15 minutes; stir. Bake an additional 10 minutes.

Pour the beaten eggs over the surface. Return to the oven; bake 3-5 minutes or until the eggs are set. Using a spatula, stir the rice, breaking up the egg into large, bite-sized pieces. Top with green onion to serve.

Nutrition Facts
1 serving: 623 calories, 13g fat (2g saturated fat), 93mg cholesterol, 953mg sodium, 107g carbohydrate (4g sugars, 3g fiber), 16g protein.