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Sheet Pan Fried Rice

Crispy Sheet Pan Fried Rice Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 4 cups cooked and cooled jasmine rice
  • 2 tbsp vegetable oil
  • 1 medium carrot, small dice
  • ½ cup frozen peas, thawed
  • ½ small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 2 large eggs, beaten
  • 2 scallions, sliced
  • Sesame seeds, for serving
  • Black pepper or white pepper

Method
 

  1. Preheat oven to 425°F (220°C). Toss rice with oil, carrot, onion, garlic, ginger, soy sauce, and sesame oil in a large bowl.
  2. Spread mixture on a rimmed baking sheet in a single layer. Roast 15 minutes, stir, then roast 5–10 minutes more until crispy in spots.
  3. Push rice to edges, pour beaten eggs into the center, and bake 2–3 minutes until set. Chop egg and fold into rice with the peas.
  4. Optional: broil on top rack 2–3 minutes until deep golden and crisp.
  5. Remove from oven, top with scallions and sesame seeds, and serve immediately.

Notes

If your rice is clumpy, break it apart with your fingers before tossing. The broil step is optional but highly recommended for those extra crunchy bits. Serve straight from the pan for the best texture.