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  • Writer's pictureEric LeVine

Sheet-Pan Fried Rice With Vegan ‘XO’ Sauce


6 cups Cooked, Chilled rice

1 teaspoon kosher salt, plus more to taste

3 tablespoons soy sauce

2 tablespoons sesame oil

1 onion, finely diced

½ cup canola, plus more for drizzling

6 ounces cremini mushrooms, finely chopped

2 garlic cloves, peeled and finely chopped

1 inch piece ginger, finely chopped

1 tablespoon dark soy sauce

¾ teaspoon red-pepper flakes, to taste

1# mixed vegetables

2 scallions, thinly sliced


Step 1 Place a sheet pan on the middle oven rack and heat to 450 degrees.

Step 2 In a large bowl, combine the rice with salt, 2 tablespoons soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes.

Step 3 Meanwhile, make the sauce: In a medium saucepan on medium-high heat, add 1 to 2 tablespoons neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent. Add the remaining 6 to 7 tablespoons neutral oil, along with the mushrooms, garlic, ginger, remaining 1 tablespoon soy sauce, dark soy sauce and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low.

Step 4 After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny. Step 5 To serve, spoon some of the sauce over the rice and top with scallions.

XO sauce

2 cups sliced Shitake mushrooms reconstituted dried

1/3 cup grapeseed oil

1/3 cup tamari

3 dried chilis crushed/torn into small pieces

1/2 teaspoon red chili flakes this can be left out depending on heat level of dried chilis & preference

3 cloves garlic minced

1 shallot minced

2 tablespoons nori shredded

1 tablespoon grated ginger

1/2 teaspoon black pepper

1 cinnamon stick

1 star anise


In a large saucepan heat the grape seed oil and tamari over medium-low heat.

Throw in the minced garlic and shallot and allow to cook for 2-3 minutes. Add remaining ingredients (mushrooms, chilis, nori, ginger, cinnamon, and star anise).

Allow this to reduce for a few minutes and then remove the cinnamon and star anise.

Continue cooking for about 10-12 minutes until the mixture is considerably thicker.

Transfer to a blender or food processor and pulse until the mushrooms are broken into a coarse sauce.

Store this for up to a week in the refrigerator.

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