Need a quick dinner that utilizes leftovers and a whatever you’ve got on the fridge or pantry? This is it! This Crispy Sheet-Pan Rice with Gorgeous Green Sauce is infinitely adaptable — swap out the bacon for olive oil, add avocado and crispy seaweed or steam some frozen edamame to throw on top; Just don’t skip the Gorgeous Green sauce here — it takes just 5 minutes to put together and you can use any citrus and herbs you have on hand. We think this makes a pretty weekend breakfast too!
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Crispy Sheet-Pan Rice with Gorgeous Green Sauce
- Yield: 4 servings 1x
Ingredients
For the crispy rice:
6 pieces thick-cut bacon
3 cups cooked rice
1/3 cup soy sauce
4 large eggs, optional
Optional toppings: sliced avocado, seaweed snacks, edamame, or roasted veggies
For the Gorgeous Green Sauce:
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh herbs, such as cilantro, mint or oregano
2 green onions, finely chopped
1/4 cup fresh citrus juice, we love lime or orange here
3 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flake, optional
Instructions
1. Lay the bacon in a single layer on a rimmed sheet pan. Turn your oven to 450 degrees F and set the bacon inside. Cook the bacon until crisp, 10 to 12 minutes.
2. While the bacon cooks, make the green sauce by combining the chopped herbs, green onions, citrus juice, olive oil, salt, and pepper flakes in a small bowl.
3. Remove the pan from the oven, move the bacon and pour off all but about 2 tablespoons of the bacon fat. Add the rice to the pan and spread it into a single layer. Cook for 8 minutes or until the rice is just beginning to brown. Remove the pan from the oven, then use a spatula to scoop the rice away from the 4 corners — and an egg to each corner and then season the entire pan with the soy sauce. Return the pan to the oven for just 3 to 4 more minutes or until the eggs are cooked to your liking.
4. Serve the rice with an egg, avocado slices, seaweed snacks, and plenty of green sauce.