Sheet Pan Fried Rice
A simple, one-pan meal that combines the flavors of traditional fried rice with the convenience of sheet pan cooking. Perfect for busy weeknights!
Equipment
- Large baking sheet
- Parchment paper or aluminum foil
- Mixing spoon or spatula
Ingredients
- 4 cups Cooked rice preferably day-old
- 1 cup Frozen peas and carrots thawed
- 1 cup Diced ham or cooked chicken
- 3 tbsp Soy sauce low-sodium preferred
- 2 tbsp Sesame oil
- 2 cloves Garlic minced
- 2 Eggs beaten
- 2 stalks Green onions sliced
- 1 tbsp Sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Spread the cooked rice evenly over the baking sheet. Drizzle with 1 tablespoon of sesame oil and 2 tablespoons of soy sauce, then toss to coat.
- Add the peas and carrots, diced ham, and minced garlic to the rice. Mix everything together until well combined.
- Bake in the preheated oven for 15 minutes, stirring halfway through to ensure even cooking.
- Remove the sheet pan from the oven and create a well in the center of the rice mixture. Pour the beaten eggs into the well.
- Return the sheet pan to the oven and bake for an additional 5-7 minutes, or until the eggs are fully cooked.
- Remove from the oven, drizzle with the remaining sesame oil and soy sauce, and mix well to incorporate the eggs into the rice.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
Chef's Tips:
• For best results, use day-old rice as it fries up better than freshly cooked rice.
• Avoid over-crowding the pan to ensure even cooking.
• Serve with a side of kimchi or pickled vegetables for added flavor.
Food Safety:
• Ensure all ingredients, especially the eggs, are cooked to safe internal temperatures.
• Store leftovers in the refrigerator within two hours of cooking.