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Sheet Pan Fried Rice with Kurobuta Ham and Butternut Squash Recipe

Sheet Pan Fried Rice with Kurobuta Ham and Butternut Squash

Serves 4 to 6

Fun and flavorful, this sheet pan fried rice is a great way to use up leftover ham. If you have extra roasted vegetables on hand, feel free to add those to the pan as well!

Ingredients:

  • 5 tablespoons vegetable oil, divided use
  • 1/2 butternut squash, 1/2-inch diced (about 3 cups)
  • 1 large yellow onion, 1/4-inch diced
  • 2 carrots, 1/4-inch diced
  • 2 stalks celery, 1/4-inch diced
  • Kosher salt, to taste
  • Pepper, to taste
  • 6 cups cooked short grain rice, cold (See Cook's Tip)
  • 1 1/2 cups 1/2-inch diced Kurobuta ham
  • 1 tablespoon soy sauce, plus more to taste
  • 1 teaspoon toasted sesame oil
  • OPTIONAL:
  • 1/2 cup thinly sliced green onion and/or chopped cilantro
  • 3 large eggs, scrambled

Directions:

  1. Preheat oven to 400°F.
  2. Brush a large, rimmed sheet pan with 1 tablespoon vegetable oil. Arrange squash cubes evenly in the pan. Brush with 2 tablespoons oil and roast 10 minutes.
  3. Add onion, carrots, and celery to squash and drizzle with 1 tablespoon oil. Sprinkle with salt and pepper, to taste. Roast an additional 7 to 10 minutes, or until squash is tender, stirring halfway through cooking.
  4. Scatter rice and ham over vegetables. Drizzle with 1 tablespoon vegetable oil, sesame oil, and soy sauce. Carefully toss ingredients to blend well. Spread in an even layer. Roast 18 to 20 more minutes or until hot.
  5. If using, stir scrambled eggs into rice and vegetables. Add additional salt, pepper, and soy sauce, to taste. To serve, sprinkle with green onion and/or cilantro.
  6. Cook's Tips:
  7. For a short cut, purchase pre-cut mirepoix (diced onion, carrot, and celery).
  8. Rice that has been cooked and cooled and is slightly dry works best. Fried rice is meant to use up leftover rice from the day before.
  9. Toasted sesame oil is used to add flavor but is not meant to be a cooking oil. Add it for taste and not to roast the rice and vegetables.

Nutrition:

Amount Per Serving (based on 6 servings)
Calories: 410
Fat: 17 g
Saturated Fat: 2 g
Cholesterol: 20 mg
Sodium: 490 mg
Carbohydrates: 52 g
Fiber: 3 g
Sugar: 2 g
Protein: 12 g
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