Sheet Pan Fried Rice

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Want a quick and easy meal that’s packed with flavor? Sheet pan fried rice is your answer! You can make crispy, delicious fried rice in your oven using just one pan. It’s perfect for busy weeknights or when you want to use up leftover rice and veggies.

This dish is super simple to make. Just mix your ingredients, spread them on a sheet pan, and let the oven do the work. In about 30 minutes, you’ll have a tasty meal that’s way better than takeout. Plus, it’s a great way to clear out your fridge and reduce food waste.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make sheet pan fried rice:

• 4 cups cooked rice (white or brown)
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 tbsp oil (vegetable or sesame)
• 2 tbsp soy sauce
• 1 tsp minced garlic
• 1 tsp minced ginger

You can swap the veggies based on what you have. Try bell peppers, corn, or edamame.

For protein, add:

• 1 cup diced chicken, shrimp, or tofu
• 2 beaten eggs

No soy sauce? Use tamari or coconut aminos instead.

Fresh out of ginger? Skip it or use 1/4 tsp ground ginger.

To make it vegan, skip the egg and use plant-based protein.

For extra flavor, add:

• 1 tbsp rice vinegar
• 1 tsp sesame oil
• Chopped green onions

You can use leftover rice or cook it fresh. Just let it cool before baking.

Instructions

Preheat your oven to 475°F. Get a large sheet pan ready and lightly oil it or use cooking spray.

Mix cooked rice, veggies, and seasonings in a big bowl. Add soy sauce, sesame oil, and rice vinegar. Stir everything well.

Spread the rice mixture evenly on your sheet pan. Make sure it’s in a single layer for even cooking.

Pop the pan in the oven and bake for about 10-12 minutes. The rice should get a bit crispy on the edges.

Take the pan out and make a well in the center. Crack eggs into the space and return to the oven for 3-5 minutes.

Once the eggs are set, remove the pan. Add some green onions on top for extra flavor.

Serve your sheet pan fried rice hot and enjoy your easy, tasty meal!

Tips, Tricks & Storing

Want to make the best sheet pan fried rice? Here are some helpful tips:

Use day-old rice for the best texture. Fresh rice can get mushy when fried.

Spread the rice in a thin layer on the sheet pan. This helps it crisp up nicely.

Don’t overcrowd the pan. Leave some space between ingredients so everything cooks evenly.

Add a splash of soy sauce or rice vinegar for extra flavor. Start with a little and adjust to taste.

For easy cleanup, line your sheet pan with parchment paper or foil before cooking.

Try different veggie combos to keep things interesting. Carrots, peas, and corn are classic choices.

To store leftovers, let the fried rice cool completely. Then put it in an airtight container in the fridge. It will stay good for 3-4 days.

To reheat, you can microwave it or toss it in a hot skillet for a few minutes. Add a little oil to crisp it up again.

Freezing is also an option. Store in freezer-safe bags for up to 3 months. Thaw in the fridge before reheating.