Sheet-Pan Fried Rice with Kurobuta Ham & Butternut Squash Recipe

Ingredients:

• 3/4 lb ready-to-cook butternut squash, cut into 1/2-inch pieces to measure 3 cups
• 5 Tbsp neutral-tasting vegetable oil, such as canola, divided
• 1 1/2 cups mirepoix (ready-to-use chopped onion, carrots, and celery available in the Produce Department)
• Salt and pepper
• 6 cups cooked rice, cold
• 1 1/2 cups dicedMetropolitan Market Kurobuta ham
• 1 Tbsp sesame oil, see Cook’s Tip
• 1 Tbsp tamari or soy sauce, more to taste
• Optional:
• 1/2 cup thinly sliced green onion and/or chopped cilantro
• 3 Metropolitan Market Organic Eggs

Directions:

1. Preheat oven to 400°F.
2. Brush a large rimmed sheet pan with 1 Tbsp vegetable oil. Spread squash cubes evenly in the pan, brush with 2 Tbsp oil, and roast for 10 minutes. Add the mirepoix to the squash and brush with 1 Tbsp oil. Sprinkle with 1/4 tsp salt and pepper to taste. Roast for an additional 7 to 10 minutes, or until squash is tender, stirring halfway through cooking. Remove from oven.
3. Scatter rice and ham over vegetables. Drizzle with sesame oil and tamari. Carefully toss ingredients to blend evenly. Spread in an even layer.
4. Return to oven for 18 to 20 minutes, or until hot.
5. If using eggs: While rice bakes, scramble eggs. Beat eggs in a small bowl with a pinch of salt and pepper. Heat a medium skillet over medium heat. Add 1 Tbsp oil. Add eggs. Cook for a minute or two, stirring to scramble, until just cooked. Stir eggs into rice and vegetables.
6. Add more tamari or salt and pepper, to taste. To serve, sprinkle with green onion and/or cilantro.
7. Cook’s Tips:
8. Line pan with parchment paper or heavy-duty foil for easy clean-up.
9. Sesame oil is a great addition to your pantry. Its flavor will enhance your Asian dishes.