Best 3 Sheet Pan Fried Rice Recipes

When it comes to weeknight dinners, sheet pan fried rice is a lifesaver. This simple, one-pan dish is packed with flavor and can be easily customized to your liking. Plus, it's a great way to use up leftover rice and vegetables. In this article, we'll share our favorite sheet pan fried rice recipe, along with some tips and tricks for making the perfect dish.

Here are our top 3 tried and tested recipes!

SHEET PAN FRIED RICE

Sheet Pan Fried Rice image

Baking the rice on a sheet pan guarantees more of the crispy, crunchy bits that make fried rice the perfect food. For this recipe, the older and drier the rice the better. If you must start with freshly cooked grains, spread them out on a sheet pan to dry out in the refrigerator first.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups cooked rice (preferably leftover and slightly dry)
5 scallions, white and dark green parts separated, thinly sliced
2 large carrots, peeled and grated using the large holes on a box grater
3/4 cup frozen peas, thawed
2 garlic cloves, finely grated
1 tablespoon finely grated ginger
1/4 cup vegetable oil
1/4 cup soy sauce
3 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
3 large eggs, beaten to blend
3/4 pound medium shrimp, peeled and deveined, tails removed
Toasted sesame seeds and sriracha, for serving

Steps:

Preheat the oven to 475 degrees F.
Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.

SHEET-PAN CHICKEN FRIED RICE

Sheet-Pan Chicken Fried Rice image

Skip the skillet, and turn on the oven for this easy, sheet-pan spin on fried rice that only packs 380 calories per serving. It gets a flavor boost from teriyaki and chile garlic sauce and is topped with eggs, sesame seed and green onions.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
3 tablespoons thick teriyaki sauce
2 1/2 teaspoons chili garlic sauce
1 tablespoon chopped garlic
2 cups matchstick carrots (from 10-oz package)
6 green onions, thinly sliced, whites and greens separated (about 1/2 cup)
2 packages (10 oz each) frozen cooked long-grain white rice, heated as directed on packages (about 4 cups cooked rice)
1/2 cup Cascadian Farm™ organic frozen peas, thawed
1/4 cup soy sauce
1 tablespoon vegetable oil
6 eggs
2 teaspoons toasted sesame seed
Sriracha sauce, if desired

Steps:

Heat oven to 450°F. Generously spray 18x13-inch rimmed sheet pan with cooking spray. In medium bowl, toss chicken, teriyaki sauce, 1 1/2 teaspoons of the chili garlic sauce and the garlic.
Add chicken mixture to sheet pan, spreading evenly. Bake 7 to 9 minutes, stirring halfway through bake time, until chicken is no longer pink in center. Remove mixture from pan to small bowl; cover and keep warm. Spread carrots and whites of green onions evenly in pan; bake 6 to 8 minutes or until vegetables start to soften.
In medium bowl, mix rice, thawed peas, soy sauce, oil and remaining 1 teaspoon chili garlic sauce. Add rice mixture to vegetable mixture in pan; mix well, spreading evenly. Bake 8 to 10 minutes or until rice starts to brown; remove from oven, and stir in chicken.
Create 6 wells in rice mixture. Gently crack an egg into each well; bake 7 to 9 minutes or until egg yolk and whites are firm. Garnish with sesame seed and greens of green onion. Drizzle with Sriracha sauce.

Nutrition Facts : Calories 380, Carbohydrate 34 g, Cholesterol 275 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 5 g, TransFat 0 g

SHEET PAN BREAKFAST FRIED RICE

Sheet Pan Breakfast Fried Rice image

Make and share this Sheet Pan Breakfast Fried Rice recipe from Food.com.

Provided by Food.com

Categories Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb bacon, diced
6 garlic cloves, chopped
8 cups cooked jasmine rice
10 ounces frozen peas and carrots, thawed
1 cup chopped red bell pepper
4 scallions, white parts chopped and greens sliced thin
3 tablespoons soy sauce
1 tablespoon sesame oil
1 1/2 cups shredded colby-monterey jack cheese
6 large eggs
sriracha sauce, for topping

Steps:

Preheat oven to 450 degrees F and place oven rack in center of oven. Arrange bacon and garlic on a baking sheet and bake until bacon is crisp, about 15-18 minutes.
Remove baking sheet from the oven, stir in the rice and return to the oven to bake until rice is crisp and starting to turn lightly golden, about 18-20 minutes.
Remove baking sheet from the oven, stir in the peas and carrots, bell pepper, chopped scallion whites, soy sauce and sesame oil. Make 6 indentations and crack the eggs into them. Sprinkle shredded cheese over the rice and return the baking sheet to the oven. Bake until cheese is melted and eggs are set, about 13-15 minutes.
Remove from oven, sprinkle over sliced green scallions and drizzle with sriracha.

Nutrition Facts : Calories 640.9, Fat 33.4, SaturatedFat 13.1, Cholesterol 236.8, Sodium 1092.1, Carbohydrate 58.7, Fiber 4.8, Sugar 1.9, Protein 25.4

Tips:

Use a large sheet pan: This will ensure that the rice has enough room to spread out and cook evenly.
Use day-old rice: Freshly cooked rice will be too sticky and won't fry well. If you don't have day-old rice, you can spread cooked rice out on a baking sheet and let it cool completely before using it.
Don't overcrowd the sheet pan: The rice should be spread out in a single layer on the sheet pan. If you overcrowd the pan, the rice will steam instead of fry.
Use high heat: This will help the rice to get crispy and flavorful. If you use too low of heat, the rice will be mushy.
Stir the rice frequently: This will help to prevent the rice from sticking to the sheet pan and burning.
Add your vegetables and protein towards the end of cooking: This will prevent them from overcooking.
Season the rice to taste: You can add soy sauce, fish sauce, oyster sauce, or other seasonings to taste.

Conclusion:

Sheet pan fried rice is a quick, easy, and delicious way to make a weeknight meal. It's also a great way to use up leftover rice. With a few simple ingredients and a little bit of time, you can have a flavorful and satisfying meal on the table in no time.