Sheet-Pan Fried Rice with Vegan ‘Xo’ Sauce

cooking.nytimes.com

Peter

6 heaping cups cold leftover rice (white or brown)

1 teaspoon kosher salt (Diamond Crystal), plus more to taste

3 tablespoons soy sauce

2 tablespoons sesame oil

1 onion, finely diced

½ cup neutral oil, such as grapeseed or canola, plus more for drizzling

6 ounces cremini mushrooms, finely chopped

2 garlic cloves, peeled and finely chopped

1 (1-inch) piece ginger, finely chopped

1 tablespoon dark soy sauce

¾ to 1 teaspoon red-pepper flakes, to taste

1 (16-ounce) bag frozen mixed vegetables (do not thaw)

4 to 6 eggs

2 scallions, thinly sliced

Directions at cooking.nytimes.com

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