Sheet pan fried rice is an easier way to make fried rice that requires less work and clean-up. It’s a healthier baked fried rice that cooks on a single sheet pan.
I’m really excited to share this recipe with you today. I love fried rice and this is my new favorite way to cook it. I like that I don’t have to be constantly stirring while the rice is cooking and I also like that I can make a huge amount at once. Usually, I would need an oversized skillet or wok and mine are really heavy so I rarely use them.
All the ingredients cook on the sheet pan. The rice bakes on the sheet pan as well and it tastes as good as regular stir fry fried rice.
For this recipe, you will need leftover cooked rice. It’s a great way to use up take-out steamed rice or you can cook a batch ahead and keep it in the refrigerator overnight. Leftover rice is drier which makes for the best fried rice.
The key to the recipe is cooking the ingredients in a hot oven in a specific order, so if you follow the steps, you’ll get perfectly cooked fried rice. It’s really easy.
- Boneless skinless chicken breasts cut into cubes
- Leftover cooked rice
- Low-sodium soy sauce
- Sesame oil
- Frozen peas and carrots
- salt to taste
- Large eggs
- Sliced green onions
How to Make Baked Fried Rice
Coat a large baking sheet with cooking spray. Place the chicken pieces on it in an even layer. Spread them out so they aren’t touching
Place the pan in the center of the oven and cook the chicken for five minutes at 375°F.
Combine the rice, soy sauce, sesame oil, and vegetables in a large bowl. Stir well too break up the rice so it’s evenly coated in the other ingredients.
Spread the rice mixture evenly on the sheet pan with the chicken. Bake the fried rice for 10 minutes or until the chicken is fully cooked and the rice is no longer wet. At this point, taste and add salt if needed.
Whisk the eggs in a small bowl. Make three wells on your sheet pan (use a spatula to move the rice and chicken). Divide the whisked eggs among the wells.
Place the pan back in the oven and cook the eggs for three to four minutes or until they are set on top. Take the pan out and use a fork to scramble the eggs and then mix them into the rice and chicken.
Bake the fried rice for two to three minutes or until the eggs are fully cooked. Sprinkle the green onions over the top and serve.
You can omit the chicken and make vegetable fried rice. You can also use leftover cooked meat and add it in the last step to warm it up. Try leftover steak, chicken, or pork.
You can use other frozen vegetables but the cooking time may need to be adjusted. I haven’t tested this recipe with fresh veggies.
If you like ginger, you can add grated fresh ginger or ginger paste when you mix the rice with the sauce. Minced garlic cloves would also be good and you can also add a little rice vinegar.
You can add some garnishes like a drizzle of sesame oil and/or sriracha.
Store leftovers in an airtight container in the refrigerator.
More Sheet Pan Recipes
Sheet Pan Fried Rice
- 1 ½ lb chicken breasts cut into small cubes (about ¾ inch)
- 4 packed cups leftover cooked rice (see note)
- 4 ½ tbsp low sodium soy sauce
- 3 ½ tbsp sesame oil
- 1 ½ cups frozen peas and carrots
- salt to taste
- 3 eggs whisked
- 4 scallions thinly sliced
- Preheat oven to 375°F. Coat the surface of a large sheet pan with canola cooking oil spray. Place chicken in a single layer on sheet pan, making sure none of them overlap or touch. Cook chicken about 5 minutes or until the surface of the chicken has changed to a cooked white color but the interior of the chicken is still pink and uncooked.
- While chicken is cooking, add rice, soy sauce, sesame oil and vegetables to a large bowl. Mix to break up the rice and evenly coat the rice with soy sauce and sesame oil.
- Pour rice mixture onto sheet pan. Stir chicken into the rice. Spread rice evenly across sheet pan. Place sheet pan into oven and bake rice for about 10 minutes or until chicken is fully cooked and rice is no longer wet. Taste and add salt as needed.
- Make three wells on your sheet pan (move rice aside to have three large holes on your sheet pan). Pour whisked eggs into the three wells. Place your sheet pan back into the oven and cook eggs for about 3-4 minutes or until they are just starting to cook on the surface but are still very wet and not yet set. Scramble the eggs with a fork and evenly mix into the rice.
- Bake for another 2-3 minutes until eggs are fully cooked. If you wish for a drier fried rice, bake for a little longer, about 3-5 minutes instead of 2-3.
- Garnish with scallions. Serve while warm.
- It's best to use leftover rice that is stiff and cold rather than freshly cooked rice.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.