Go Back

Sheet Pan Fried Rice

A hands-off family dinner that transforms classic takeout fried rice into an easy sheet pan meal that cooks itself in the oven.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked jasmine rice, preferably day-old
  • 2 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons garlic powder
  • 1 cup frozen mixed vegetables
  • 1 cup diced cooked chicken or ham
  • 3 green onions, sliced
  • 2 large eggs, beaten
  • salt and pepper to taste

Method
 

  1. Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the cooked rice, sesame oil, soy sauce, oyster sauce, and garlic powder. Use your hands or a large spoon to break up any rice clumps.
  3. Fold in the frozen vegetables and diced meat. Spread this mixture evenly across your prepared sheet pan, leaving some space around the edges for even browning.
  4. Use a spoon to make two or three small wells in the rice mixture. Pour the beaten eggs into these wells.
  5. Bake for 15-18 minutes until the edges start to look golden and crispy. Remove from the oven, immediately sprinkle with green onions, and gently fold everything together while still hot.

Notes

Use day-old rice for best texture - fresh rice will turn mushy. Don't overcrowd the pan for crispy edges. Create wells for eggs to prevent them from running all over. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. Reheat with damp paper towel to restore moisture.