{"id":379,"date":"2025-11-01T21:23:09","date_gmt":"2025-11-01T12:23:09","guid":{"rendered":"https:\/\/vandermeij.familyds.com\/Cookbook\/?p=379"},"modified":"2025-11-05T14:01:31","modified_gmt":"2025-11-05T05:01:31","slug":"fried-rice","status":"publish","type":"post","link":"https:\/\/vandermeij.familyds.com\/Cookbook\/?p=379","title":{"rendered":"Rice, fried"},"content":{"rendered":"
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Rice, Sheet Pan Fried<\/h2>\n
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Sheet pan fried rice is\u00a0a simplified, oven-baked take on traditional fried rice, offering a hands-off approach with minimal cleanup. The key to this method is using a large, rimmed sheet pan and a hot oven to achieve crispy rice edges, similar to the texture developed in a wok.<\/span>
<\/div>The original fried rice dish has a long history, originating in China during the Sui Dynasty (589\u2013618 AD) as a practical way to use up leftover rice and reduce food waste<\/span><\/div>\n
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Servings: <\/span>4<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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