Sheet pan crispy rice with broccoli
Leftover rice roasted into a golden, crackly sheet next to charred broccoli and edamame, then drizzled with a sticky garlic soy sauce.
- 35 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $2.36 a serving
- 660 calories
- Vegetarian
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1 broccoli, cut into small florets
- 1 cup long-grain white rice, cooked and chilled, about 3 cups (leftover rice is perfect)
- 1 cup frozen shelled edamame, thawed
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp chili garlic sauce
- 2 stalks green onions, sliced
- 1 tsp sesame seeds (optional)
From your pantry
- 2 tbsp vegetable oil, divided
- 3 tbsp soy sauce, divided
- 1 tbsp rice vinegar
Each serving has about 660 calories, 22 g protein, 104 g carbs and 19 g fat, and costs about $2.36 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No broccoli? Frozen broccoli works.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No honey? Maple syrup works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 450°F. Cut the broccoli into small florets.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Break up the cold rice on a large . it with 1½ tablespoons oil and 1 tablespoon soy sauce, then press it into a thin, even layer over two-thirds of the pan.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
the broccoli and edamame with the rest of the oil on the empty third of the pan.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
20 to 25 minutes without stirring, until the rice is and crackly on the bottom and the broccoli is at the edges.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 22 min
Dolly’s tip: Lift a corner of the rice with a spatula at 20 minutes. You want a deep golden crust, not dark brown.Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
While it , the rest of the soy sauce with the honey, vinegar, garlic and chili garlic sauce in a small bowl.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Break the rice into big pieces with a spatula and divide it and the vegetables between two bowls.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
the sauce over and scatter the green onions and sesame seeds on top.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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