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Sheet Pan Fried Rice

Instructions 1 preheat oven to 450°f. Mix oil, water, soy sauce and seasoning mix in large bowl. Add rice and carrots, stirring until evenly coated.

Katie's Tofu Fried Rice makes for a perfect plant-based weeknight dinner (and the best way to use leftover rice!)

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Sheet Pan Fried Rice with Tofu
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 45 min
Active: 10 min
Yield: 4 servings

Ingredients

1/4 cup plus 2 tablespoons soy sauce
2 tablespoons sesame oil
3 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and grated
3 cups cooked or leftover rice
One 16-ounce box firm tofu, drained and cut into small cubes
1 cup frozen mixed vegetables
1/4 cup sliced scallions
Hot sauce, for serving (optional)

Directions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Whisk together the soy sauce, sesame oil, garlic and ginger in a medium bowl until just combined. Set aside. Combine the rice, tofu and vegetables in a large bowl. Add the sauce and gently fold together with a rubber spatula until the rice is fully coated. Spread the mixture on the prepared baking sheet and cover with aluminum foil. Bake for 10 minutes. Remove the foil and bake until slightly browned, another 12 to 15 minutes. Garnish with the scallions and serve with hot sauce, if desired.

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You Can Make Fried Rice on a SHEET PAN (with Katie Lee) | The Kitchen | Food Network
youtu.be/mBvrsQD4JCA

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