Easy Sheet Pan Fried Rice
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Sheet Pan Fried Rice may not save you time, but it will save you quite a bit of effort! Toss day-old rice with frozen veggies and a savory sauce, then slide it into the oven and let it bake. A little butter and some scrambled eggs at the end tie the whole dish together. Trust me, you’ll want to make a double batch!
Table of Contents
Sheet Pan Fried Rice
My family loves fried rice… and when I say love, I’m talking obsession-level. It’s always the first takeout container to turn up empty!
I’ve got a few recipes under my belt, but they require the traditional stovetop and wok-style cooking — and sometimes I just don’t have the energy.
With this easy baked fried rice recipe, I can toss everything together in minutes and pop it right in the oven. No standing at the stove and tiring out my arms with all that stirring!
In 15 minutes, there’s a gorgeous tray of fluffy, savory rice with tender veggies and eggs. Sometimes I’ll toss some leftover pork or shrimp on there to make it a meal.
Sheet pan recipes are exactly what this busy mom needs, which is why I started using my oven to make bacon, pancakes, and eggs in the morning too. I’ll take all the help I can get!
Ingredient Notes and Substitutions
- Cooked Rice – Long-grain white rice (jasmine or basmati) is my favorite for oven fried rice, but brown rice is fine too. It will just have a chewier texture.
No matter which you choose, you’ll need to cook and cool it at least a few hours before starting this recipe! - Frozen Peas & Carrots – Thaw these first, either in the refrigerator overnight or on the counter while you prep the other ingredients.
Fresh veggies are okay as long as you chop them just as small, but canned will end up mushy. - Onions – Use a small white onion and green onions (the whole thing, including the white part) when making fried rice in the oven.
- Eggs – Scramble these ahead of time or cook them while the rice is baking.
- Soy Sauce – Use a low-sodium version so the dish doesn’t taste too salty!
- Oyster Sauce – This thick sauce adds so much depth and umami flavor to sheet pan fried rice. Hoisin sauce or fish sauce are good substitutes, and you can find any of these near the soy sauce.
If those are unavailable, use extra soy sauce mixed with some sugar. - Sesame Oil – Adds a slightly sweet, nuttiness to baked fried rice. Use toasted sesame oil for even bolder flavor.
- Garlic – Freshly minced cloves taste best, but you can swap in granulated garlic in a pinch — about 1 teaspoon.
Tips and Tricks to Make Perfect Fried Rice in the Oven
- Cook the rice at least a few hours in advance.
Honestly, the night before is even better… and easier! Freshly cooked rice has too much moisture, causing it to get sticky and clump together.
Leftover rice that’s been chilled separates better, giving fried rice a much better texture. Now you know!
- Mix the sauce together before tossing with the rice.
This ensures that all the flavors are evenly distributed instead of soaked into one clump of rice.
You could even mix the sauce the night before and store it in the fridge with the rice — in separate containers, of course.
Then, give it a quick stir (or shake) and use as directed!
- Add butter with the scrambled eggs.
Slice it into thin pats and place them evenly over the top of the rice. The butter will melt in the oven, adding richness to the rice once it’s all stirred together.
I also like to slightly undercook my scrambled eggs since they’ll finish in the oven. But if you want to make those the night before, they’ll heat up just fine!
Prep Ahead
- Cook and cool rice
- Thaw peas and carrots
- Mix sauce
- Chop onions
- Scramble eggs
Kitchen Tools You Will Need
- Baking Sheet lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Large Bowl – This one is my go-to!
- Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
Serving Suggestions
Fried rice is one of our favorite takeout sides, so we’ve tried it with just about everything!
Ginger beef stir fry is so easy to throw together, and Chad’s been asking for my sticky honey garlic chicken bites again.
Munchkin’s partial to her Panda Express favorites: broccoli beef and crispy orange chicken.
And if you love spicy food as much as I do, try my recipes for Kung Pao and firecracker chicken too!
Storing and Reheating Oven Fried Rice
Keep leftovers in an airtight container to keep them from drying out. Refrigerate for 3-4 days or freeze for up to 3 months.
Allow sheet pan fried rice to cool completely before storing to keep the rice fluffy.
To reheat, warm individual portions in the microwave covered with a damp paper towel for moisture. You can also toss the rice with a little oil and warm it in a skillet on the stove.
Baked Fried Rice FAQ
Sure! Chop up cooked chicken, ham, or steak and stir it in during the last few minutes of baking.
Add shrimp for a seafood twist, or make a vegetarian version with cubed tofu — though, you’ll need to swap the oyster sauce with hoisin sauce as well.
It’s important that any protein be cooked through first. That way, it just needs enough time in the oven to warm through.
Peas, carrots, and onions are a classic option, but there are a variety of veggies that taste delicious in fried rice.
Try chopped bell peppers and zucchini, broccoli florets, snap peas, or mushrooms for more variety. It’s best to sauté them ahead of time when making fried rice in the oven.
No need! Thanks to the large baking sheet, everything will cook evenly in a thin, single layer.
Just give the sheet pan fried rice a good stir before serving to mix the butter and scrambled eggs in with the rice and veggies.
Enjoy!
With love, from our simple kitchen to yours.
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Easy Sheet Pan Fried Rice
Ingredients
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon minced garlic, (about 3 cloves)
- 4 cups cooked white rice, cold (about 20 ounces)
- 12 ounces frozen peas and carrots, thawed
- 1 small white onion, finely diced (about 4 ounces)
- 3 green onions, white and green parts, sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs, scrambled
- 2 tablespoons butter, thinly sliced (optional, but adds a rich, indulgent flavor)
Instructions
- Preheat the Oven: Preheat oven to 425°F. Grease a 13 x 18-inch baking sheet with nonstick spray or line with parchment paper.
- Prepare the Rice Mixture: In a large bowl, mix together the soy sauce, oyster sauce, sesame oil, and minced garlic. Add the cold cooked rice, peas and carrots, white onion, and green onions. Season with salt and pepper to taste, then stir to coat the rice evenly.
- Bake the Rice: Spread the seasoned rice mixture evenly onto the prepared baking sheet. Bake for 15 minutes.
- Add the Eggs & Butter: Remove the pan from the oven and scatter the scrambled eggs over the rice. Place thinly sliced butter pats on top.
- Finish Baking: Return the pan to the oven for an additional 1–2 minutes, just until the butter melts and the eggs warm through.
- Serve & Enjoy: Stir the rice to incorporate the butter and eggs. Serve immediately and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
