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–+ servings
Sheet Pan Fried Rice

Savory Sheet Pan Fried Rice You'll Love in 30 Minutes

This Sheet Pan Fried Rice recipe is a quick and easy dinner solution, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 4 cups Cooked Rice Use day-old rice for best texture
  • 1 cup Carrots (chopped) Feel free to substitute with peas or bell peppers
  • 1 cup Onion (chopped) Use green onions for a milder taste
  • 1 cup Celery (chopped) This can be omitted if preferred
  • 1 cup Frozen Corn (thawed) Fresh corn can be used if available
For the Flavor
  • 3 cloves Garlic (minced) Swap with garlic powder if needed
  • 1/4 cup Soy Sauce Opt for tamari for gluten-free version
For the Binding
  • 2 large Eggs (lightly beaten) Use a flax egg for a vegan alternative
For the Garnish
  • 2 tablespoons Green Onions (chopped) Chives can work as a substitute
  • to taste Salt & Pepper Essential seasonings

Equipment

  • Oven
  • Large mixing bowl
  • rimmed sheet pan

Method
 

Step-by-Step Instructions for Sheet Pan Fried Rice
  1. Preheat the oven to 400°F (200°C). Gather all ingredients and equipment.
  2. In a large mixing bowl, combine cooked rice, chopped carrots, onion, celery, thawed corn, and minced garlic. Stir until well blended.
  3. Spread the rice mixture evenly onto a rimmed sheet pan.
  4. Place the sheet pan in the preheated oven and bake for 20 minutes, stirring halfway through.
  5. Drizzle the mixture with the beaten eggs evenly, then bake for an additional 5 minutes.
  6. Remove from oven and stir to break up any large pieces of cooked egg.
  7. Drizzle the reserved soy sauce over the rice mixture and adjust seasoning with salt and pepper.
  8. Garnish with chopped green onions and serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1.5mg

Notes

Use day-old rice for best texture and ensure all vegetables are thawed before mixing.

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