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Sheet Pan Fried Rice

Sheet Pan Fried Rice
Sheet Pan Fried Rice

You’re in for an absolute treat with today’s recipe. This Sheet Pan Fried Rice is incredible. It’s full of flavour, packed with crunchy delicious veg, and topped off with some protein in the form of smoked tofu. Plus, the oven does all the hard work, so you don’t have to stand around stirring a pan for ages. Big win!

Ingredients
Method

Before you start

Oven preheated to 200°C | Sheet pan lined with parchment paper | Tofu press | 2 mixing bowls | Bowl | Kettle boiled | Colander

Ingredients

  • 200g basmati rice (or 600g cooked basmati rice)
  • 600ml boiling water
  • 5 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 2 tbsp toasted sesame oil
  • 2 tsp garlic puree
  • 2 tsp ginger puree
  • 2 medium carrots
  • 1 small red pepper
  • 8 baby corn
  • 280g smoked tofu
  • 200g frozen peas
  • 4 spring onions
  • 1 bunch coriander

To Serve

  • Sriracha sauce
  • Soy sauce
  • Crispy onions

Method

  1. 1.

    Cook the rice | Put the rice in the sieve and rinse under cold running water | Transfer the rice to the saucepan | Put the pan on the stove, add the boiling water and 1 tbsp Kikkoman soy sauce, put the lid on and bring to the boil | Stir the rice once to loosen, reduce the heat to a very low simmer | Put the lid on and cook for exactly 12 minutes (using a timer is a good idea) | After 12 minutes, take the pan off the heat and set to one side, put the lid on, leaving a gap

  2. 2.

    Press the tofu | If your smoked tofu requires pressing, place it in the tofu press for 10 minutes

  3. 3.

    Prepare the roasting ingredients | Peel, trim and cut the carrots into 1cm cubes | Cut the florets off the broccoli | Halve, core and cut the pepper into 1cm pieces | Cut the baby corn into 1cm rounds

  4. 4.

    Flavour the vegetables | Add 2 tbsp Kikkoman soy sauce, 1 tbsp vegetable oil, 1 tbsp toasted sesame oil, 1 tsp garlic puree, 1 tsp ginger puree to a mixing bowl and stir to combine | Add the vegetables to the bowl and toss to coat

  5. 5.

    Prepare the rice | Add 2 tbsp Kikkoman soy sauce, 1 tbsp vegetable oil, 1 tbsp toasted sesame oil, 1 tsp garlic puree, 1 tsp ginger puree to a mixing bowl and stir to combine Add the cooked rice to the bowl and toss to combine

  6. 6.

    Prepare the tofu and cook | Rip the tofu into 1cm thick shreds | Spread the vegetables out over ½ of the baking tray | Spread the rice over the other ½ of the baking tray | Separate the vegetables and rice and place the tofu in between | Put the baking tray in the oven and roast for 15-17 minutes

  7. 7.

    Prepare the remaining ingredients | Place the peas in a bowl and cover with boiling water | Trim and finely slice the spring onions | Rip the leaves from the coriander and roughly chop

  8. 8.

    Finish the Sheet Pan Fried Rice | Drain the peas with the colander and shake to remove any excess moisture | Remove the tray from the oven | Use two wooden spoons to toss the contents of the tray together | Spread the peas, spring onions and coriander over the rice and toss to combine (save some spring onions and coriander for garnish)

  9. 9.

    Time to Serve | Spoon the Sheet Pan Fried Rice into serving bowls | Dress with sriracha and Kikkoman soy sauce to taste | Garnish with spring onions, coriander and serve immediately