Easy Sheet Pan Fried Rice

Sheet Pan Fried Rice is ready in 30 minutes or less and just as tasty as takeout. You’ll love this hands-free recipe — no stirring needed!

Author: Donna Elick

Servings: -6

Prep Time5

Cook Time15

Total Time20

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!

Notes

Make-Ahead Tips: Cook the rice several hours ahead or the night before for best results. The sauce and vegetables can also be prepped in advance.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Divide cooled fried rice into individual portions and freeze in airtight containers for up to 3 months.

Reheating: Reheat in a skillet over medium heat with a teaspoon of oil or microwave with a damp paper towel to prevent drying out.

Customization Ideas: Add cooked chicken, shrimp, ham, or tofu for extra protein. Swap in bell peppers, broccoli, snap peas, zucchini, or mushrooms for variety.

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