Sheet Pan Crispy Rice with Bacon and Broccoli

Ingredients

• 2 tablespoons rice bran oil (or other high-heat-friendly oil), divided
• 3 cups cooked, leftover rice (the more dried out, the better)
• 1/3 cup soy sauce, plus more for drizzling
• 2 tablespoons rice wine vinegar
• 1 medium yellow onion, peeled and finely diced (about 1 1/2 cups)
• 1 medium carrot, peeled and finely diced (about 1 1/2 cups)
• 1 1/2 cups chopped broccoli (in bite-sized florets)
• 1 cup green chopped cabbage (in roughly 2x1/2-inch strips)
• 1 1/2 cups finely chopped scallions (the green and light green parts), divided into 1 cup and 1/2 cup
• 1 1/2 cups mushrooms, cleaned and chopped into bite sized pieces (I like maitake, but you can use whatever you like)
• 1/2 cup frozen green peas
• 6 ounces thick-cut bacon, sliced into roughly 1x1/2-inch pieces
• 1 sunny-side-up fried egg with a runny yolk per person you’re serving (optional)
• Chili sauce of your choice

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