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Make sure to use leftover, day old rice when making fried rice. Freshly made rice will make a fried rice that's mushy.
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If you don’t have or can’t find low sodium soy sauce, use 3 tablespoons of regular soy sauce and 1 tablespoon of water.
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If you don't have day-old rice, you can take freshly made rice, spread it out in an even layer on a sheet pan, and put it into a 200°F (93°C) oven for 12 minutes to dry out a bit.
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It's based on the fried rice my mom made for me growing up. Now it's my kids' favorite.
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Transform your sheet pan into a wok for chewy, crisped tofu cubes with oven-fried rice, kimchi, and veggies topped with a gochujang drizzle. Sheet pan fried rice is a flavorful one-dish dinner.
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If you like, you can measure out 1/3 cup of the liquid from cooking the chicken and use it in place of the chicken stock when making the sauce for this recipe.
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You can whip this up pretty quickly if you first start with the marinade, then chop the vegetables and cook the cashews while the chicken is marinating.
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