Quick & Easy Sheet Pan “Fried” Rice

This recipe is a standout for weeknight meals – it’s efficient, flavorful, versatile and healthier baked. While it’s not traditional fried rice, it offers a convenient method for achieving a generous portion of crispy rice effortlessly. Utilize a variety of frozen vegetables you have on hand or opt for a pre-mixed bag containing carrots, corn, peas, or lima beans for convenience. The delightful crunch it delivers is truly satisfying, and I especially appreciate the enhancement from the finishing sauces.

To elevate the protein content from the four eggs, my husband, Kim, opted to enrich his rice with chicken katsu.

Recipe source (slightly adapted): Hot Sheet Sweet and Savory Sheet Pan Recipes for Every Day and Celebrations by Olga Massov & Sanae Lemoine which I am currently drooling over! I love the simplicity of Olga and Sanae’s recipes.

Robin Ward

Quick & Easy Sheet Pan “Fried Rice”

This weeknight dinner recipe is speedy, packed with flavor, and highly adaptable. It simplifies the process of creating crispy rice in bulk while using up any leftover frozen veggies. Plus, the sauce adds a delicious final touch to each bowl.

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Course: dinner, lunch, Main Course, Side Dish

Cuisine: Asian, Asian Fusion

Ingredients Equipment Method Notes

Ingredients

  

• 2 Tbsp neutral oil, such as canola or grapeseed
• 1½ Tbsp Chinese light soy sauce
• ¾ tsp toasted sesame oil
• ½ tsp kosher salt
• 4 to 5 generous cups leftover cooked rice (680 to 850 g)
• 1 16-oz bag frozen mixed vegetables (454 g) (No need to thaw)
• 4 large eggs (The book's recipe only called for 3.)

For the sauce:

• 2 Tbsp dark soy sauce
• 1 to 2 Tbsp honey, to taste
• 1 to 2 tsp Chinkiang vinegar, to taste
• 1 tsp freshly grated ginger

For serving:

• thinly sliced scallions (optional)
• furikake (optional)
• chili crisp (optional)

Equipment

• 1 Half-sheet pan

Method

 

Make the rice:

1. Position a rack in the middle of the oven, place a half-sheet pan on it, and preheat to 450℉ (230℃).
2. In a large bowl, whisk together the neutral oil, light soy sauce, sesame oil, and salt. Add the rice and toss to combine. The rice should be evenly coated in the oil but will have some darker clumps where the soy sauce penetrated and white clumps where it didn't – that's okay. Remove the hot sheet from the oven, set on a heatproof surface, and, carefully transfer the rice mixture to it. Spread out in an even layer and return to the oven. Roast for *10 minutes, or until the rice starts to crisp up and turn light golden.
3. Remove the pan from the oven, add the frozen vegetables, and carefully-the pan will be searing hot-stir to distribute. Return to the oven for *8 minutes, or until the rice is rich golden brown and the vegetables are tender.
4. Remove the pan from the oven and push the rice and vegetables out to the sides, creating an empty space in the center. Pour the eggs in the space and return the sheet pan to the oven for 2 to 3 minutes, or until the eggs are cooked through and opaque. Remove from the oven and break up the egg, stirring it into the rice and vegetables.

Make the sauce:

1. While the rice and vegetables are roasting, in a small bowl, whisk together the dark soy sauce, honey, vinegar, and ginger until combined. Taste and adjusts the sweetness and/or acidity to your liking, if needed.

To serve:

1. Divide among shallow bowls and drizzle with the sauce. Top with scallions, furikake, and chili crisp, if you like.

Notes

*I made adjustments to the original recipe’s baking times due to concerns about the dish becoming overly dry. Given that all ingredients are pre-cooked before baking, I decreased the initial baking time by 5 minutes and the second baking time by 7 minutes to prevent overcooking of the vegetables. These adjustments aim to maintain optimal moisture and texture throughout the dish without compromising its integrity.

*The original recipe called for 3 eggs. I made it with 4 for extra protein, texture, and color.

 

Store leftovers in an airtight container in the refrigerator

Tried this awesome sheet pan recipe? Let me know in the comments how it went for you. I would love to hear from you:)