Sheet Pan Fried Rice Recipe

Fried rice is a beloved dish worldwide. It’s quick, versatile, and easily customizable, making it a great option for anyone looking for a delicious yet simple meal. While the traditional method of making fried rice requires a wok or a large skillet, this Sheet Pan Fried Rice takes the dish to the next level. With the ease of sheet pan cooking, this recipe lets you prepare fried rice in the oven with minimal effort and cleanup.

By baking the rice, you achieve crispy, flavorful edges while keeping the center tender. This technique allows the vegetables, protein, and seasonings to mingle and develop deep flavors, without the need for constant stirring or babysitting on the stovetop.

Whether you’re looking for a quick dinner or a meal prep idea for the week, this sheet pan fried rice recipe is a game-changer. It’s customizable, so feel free to swap in your favorite vegetables and proteins or make it vegetarian or vegan.

Instructions

Step 1: Prepare the Ingredients

1. Cook the Rice: If you don’t have leftover rice, start by cooking your rice according to the package instructions. Once it’s done, spread it out on a baking sheet and let it cool slightly. Cold rice (preferably leftover) is ideal for fried rice because it’s firmer and less likely to get mushy. For the best texture, try to use rice that’s been refrigerated for at least a few hours.
2. Prepare Vegetables: Dice the carrots, red bell pepper, and onion into small pieces. Mince the garlic finely. If you’re using frozen peas, simply measure out the amount you need. If using fresh peas, blanch them in boiling water for about 2 minutes and drain them.
3. Scramble the Eggs: Heat a small pan over medium heat and add a drizzle of oil. Crack the eggs into the pan and scramble them until just cooked through. Set the scrambled eggs aside.
4. Optional Protein: If you’re adding chicken, shrimp, tofu, or another protein, be sure it’s cooked and diced before starting the cooking process. You can also use leftover meat or pre-cooked tofu for ease.

Step 2: Preheat the Oven

1. Prepare the Pan: Preheat your oven to 400°F (200°C). While the oven heats, line a large sheet pan with parchment paper or lightly grease it with olive or sesame oil. This will prevent the rice from sticking and ensure even cooking.

Step 3: Cook the Vegetables

1. Roast the Vegetables: In a large bowl, combine the diced carrots, bell pepper, onion, and garlic. Drizzle them with 1 tablespoon of oil (use olive oil for a lighter taste or sesame oil for an Asian flavor). Season with salt, pepper, and ground ginger. Toss everything together to evenly coat the vegetables.
2. Spread on the Sheet Pan: Transfer the seasoned vegetables to the prepared sheet pan and spread them in a single layer. Place the pan in the preheated oven and roast the vegetables for 15-20 minutes, stirring halfway through. The vegetables should become tender and slightly caramelized, but still vibrant.

Step 4: Add the Rice

1. Prepare the Rice for Baking: While the vegetables are roasting, prepare the rice. Once the vegetables are roasted, remove the pan from the oven and add the cold, cooked rice to the sheet pan. Break up any clumps of rice with a spoon or spatula.
2. Season the Rice: Drizzle the rice with soy sauce, sesame oil, and rice vinegar. Use a spatula to toss everything together, making sure the rice is evenly coated with the seasoning. Taste the rice and adjust the seasoning with additional salt or soy sauce if needed.
3. Bake the Rice: Return the sheet pan to the oven and bake for 10-15 minutes, stirring once halfway through. This will allow the rice to crisp up on the edges while remaining tender in the center. The combination of baking and roasting will give your fried rice a unique texture that stovetop frying can’t achieve.

Step 5: Add the Protein and Eggs

1. Combine the Protein and Eggs: After baking the rice for 10-15 minutes, take the pan out of the oven. If you’re using a protein (chicken, shrimp, tofu, etc.), add it to the rice mixture. Also, stir in the scrambled eggs that you prepared earlier. Toss everything gently so that the ingredients are evenly mixed.
2. Return to Oven: Put the pan back into the oven for an additional 5 minutes to allow the protein to heat through and the eggs to integrate with the rice.

Step 6: Final Touches

1. Garnish: Once everything is cooked and well-mixed, remove the sheet pan from the oven. Garnish the sheet pan fried rice with chopped green onions for a fresh and crunchy contrast.
2. Serve: Serve the sheet pan fried rice immediately, either as a main dish or as a side. For a complete meal, pair it with a side salad or steamed vegetables.

Tips and Variations

1. Add More Vegetables:

You can customize the vegetables in this dish based on your preferences or what you have in your kitchen. Some great additions include peas, corn, baby corn, or even bok choy. For added flavor, you can roast some mushrooms or broccoli along with the other vegetables.

2. Make It Vegan:

For a vegan version, simply skip the eggs or use a tofu scramble instead. You can also use tamari or coconut aminos in place of soy sauce to make it gluten-free.

3. Customize the Protein:

This recipe is highly customizable in terms of protein. Feel free to add cooked chicken, shrimp, pork, or beef, or make it vegetarian by adding tempeh, tofu, or even chickpeas. Leftover roasted chicken or a rotisserie chicken works perfectly here.

4. Spice It Up:

If you like a little more heat, add some chili flakes, Sriracha, or a drizzle of hot sauce before serving. You can also incorporate spicy pepper flakes into the seasoning mix for the vegetables before roasting.

5. Use Brown Rice or Quinoa:

For a healthier version of this fried rice, swap out the white rice for brown rice or quinoa. These grains have a nuttier flavor and a higher fiber content, making them a more filling and nutritious option.

6. Make It a One-Pan Meal:

To save on cleanup, you can prepare everything on one sheet pan. Simply add the raw protein and vegetables to the pan, season them, and bake everything together, stirring occasionally. This method works well with chicken or tofu, but be mindful that different proteins may require different cooking times.

7. Sweet and Savory Additions:

For a unique twist, consider adding some fruit. Pineapple chunks or a drizzle of honey can add a touch of sweetness that pairs beautifully with the savory elements of the dish.

Conclusion

This Sheet Pan Fried Rice is a great, easy-to-make recipe that’s sure to satisfy any fried rice cravings. Whether you make it with chicken, shrimp, or tofu, this recipe is versatile, quick, and packed with flavor. Plus, the sheet pan method makes cleanup a breeze, making it the perfect option for busy weeknights or meal prepping for the week.

Enjoy this delicious and customizable dish as part of your weekly rotation and explore all the variations it offers!

Yield: 4-6

Sheet Pan Fried Rice Recipe

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Fried rice is a beloved dish worldwide. It's quick, versatile, and easily customizable, making it a great option for anyone looking for a delicious yet simple meal. While the traditional method of making fried rice requires a wok or a large skillet, this Sheet Pan Fried Rice takes the dish to the next level. With the ease of sheet pan cooking, this recipe lets you prepare fried rice in the oven with minimal effort and cleanup.

Prep Time 10 minutes

Cook Time 20 minutes

Ingredients

• 4 cups cooked rice (preferably cold, day-old rice works best)
• 2 tablespoons olive oil or vegetable oil
• 1 small onion, diced
• 1/2 cup frozen peas and carrots (or any mixed vegetables)
• 2 cloves garlic, minced
• 2 large eggs, lightly beaten
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional, for extra flavor)
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger (optional)
• 1/2 teaspoon black pepper
• 1/2 cup cooked chicken, shrimp, or tofu (optional, for protein)
• 2 green onions, sliced (for garnish)
• 1/4 cup chopped cilantro (optional, for garnish)

Instructions

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with oil to prevent sticking.

2. Sauté the Vegetables:

• Heat 1 tablespoon of oil in a skillet or large pan over medium heat. Add the diced onion and cook for about 2-3 minutes until softened.
• Add the frozen peas and carrots (or any other vegetables you’re using) and garlic. Cook for another 2-3 minutes, stirring occasionally, until the vegetables are tender. Remove from heat and set aside.

3. Scramble the Eggs:

• In a separate pan, heat the remaining 1 tablespoon of oil over medium heat. Add the beaten eggs and cook, stirring occasionally, until scrambled and fully cooked. Set aside.

4. Prepare the Rice:

• In a large bowl, add the cold cooked rice. Break up any clumps using a fork. This step is important because cold rice works best for fried rice, as it doesn’t get mushy when cooked.

5. Assemble on the Sheet Pan:

• Spread the rice evenly on the prepared sheet pan. Drizzle with soy sauce, oyster sauce (if using), sesame oil, and ground ginger. Toss to combine.
• Add the sautéed vegetables, scrambled eggs, and your choice of protein (chicken, shrimp, or tofu) to the rice on the sheet pan. Toss everything together to distribute evenly.

6. Bake the Fried Rice:

• Spread the mixture out in an even layer on the sheet pan.
• Bake in the preheated oven for 15-20 minutes, or until the rice is heated through and slightly crispy on the edges. Stir once halfway through baking for even cooking.

7. Garnish and Serve:

• Once the rice is done, remove it from the oven and sprinkle with sliced green onions and chopped cilantro, if desired.
• Serve immediately and enjoy!

Notes

• Rice: If you don’t have day-old rice, you can quickly cook fresh rice and let it cool to room temperature before using it in the recipe.
• Vegetarian Option: Skip the meat and tofu, or add extra veggies like bell peppers, broccoli, or zucchini.
• Flavor Variations: Add chili flakes for a little spice or drizzle with extra soy sauce or hoisin sauce for more flavor.