Best 3 Sheet Pan Fried Rice Recipes

Indulge in the vibrant flavors of Sheet Pan Fried Rice, a culinary symphony that combines convenience and taste. This hassle-free dish is prepared entirely on a sheet pan, making it a breeze to prepare and clean up. Perfectly cooked rice is tossed with a medley of colorful vegetables, savory proteins, and a delectable sauce, resulting in a satisfying and wholesome meal.

For a classic vegetarian delight, try the Vegetable Sheet Pan Fried Rice, where an array of crisp-tender broccoli, carrots, bell peppers, and snap peas dance harmoniously with fluffy rice. Craving a protein-packed option? Look no further than the Chicken Sheet Pan Fried Rice, where tender chicken pieces mingle with a symphony of vegetables, coated in a savory sauce.

If you prefer seafood, dive into the Shrimp Sheet Pan Fried Rice, a delightful medley of succulent shrimp, crisp vegetables, and fluffy rice, all bathed in a flavorful sauce. For a taste of the Orient, embark on a culinary journey with the Chinese Sheet Pan Fried Rice, where fragrant rice is stir-fried with an assortment of vegetables, eggs, and your choice of protein, all seasoned with traditional Chinese sauces. And for a plant-based extravaganza, explore the Vegan Sheet Pan Fried Rice, a vibrant tapestry of vegetables, tofu, and rice, bursting with flavor and goodness.

No matter your dietary preferences, the Sheet Pan Fried Rice recipes in this article offer a versatile and delicious canvas to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

SHEET PAN FRIED RICE

Sheet Pan Fried Rice image

Baking the rice on a sheet pan guarantees more of the crispy, crunchy bits that make fried rice the perfect food. For this recipe, the older and drier the rice the better. If you must start with freshly cooked grains, spread them out on a sheet pan to dry out in the refrigerator first.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups cooked rice (preferably leftover and slightly dry)
5 scallions, white and dark green parts separated, thinly sliced
2 large carrots, peeled and grated using the large holes on a box grater
3/4 cup frozen peas, thawed
2 garlic cloves, finely grated
1 tablespoon finely grated ginger
1/4 cup vegetable oil
1/4 cup soy sauce
3 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
3 large eggs, beaten to blend
3/4 pound medium shrimp, peeled and deveined, tails removed
Toasted sesame seeds and sriracha, for serving

Steps:

Preheat the oven to 475 degrees F.
Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.

SHEET-PAN CHICKEN FRIED RICE

Sheet-Pan Chicken Fried Rice image

Skip the skillet, and turn on the oven for this easy, sheet-pan spin on fried rice that only packs 380 calories per serving. It gets a flavor boost from teriyaki and chile garlic sauce and is topped with eggs, sesame seed and green onions.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
3 tablespoons thick teriyaki sauce
2 1/2 teaspoons chili garlic sauce
1 tablespoon chopped garlic
2 cups matchstick carrots (from 10-oz package)
6 green onions, thinly sliced, whites and greens separated (about 1/2 cup)
2 packages (10 oz each) frozen cooked long-grain white rice, heated as directed on packages (about 4 cups cooked rice)
1/2 cup Cascadian Farm™ organic frozen peas, thawed
1/4 cup soy sauce
1 tablespoon vegetable oil
6 eggs
2 teaspoons toasted sesame seed
Sriracha sauce, if desired

Steps:

Heat oven to 450°F. Generously spray 18x13-inch rimmed sheet pan with cooking spray. In medium bowl, toss chicken, teriyaki sauce, 1 1/2 teaspoons of the chili garlic sauce and the garlic.
Add chicken mixture to sheet pan, spreading evenly. Bake 7 to 9 minutes, stirring halfway through bake time, until chicken is no longer pink in center. Remove mixture from pan to small bowl; cover and keep warm. Spread carrots and whites of green onions evenly in pan; bake 6 to 8 minutes or until vegetables start to soften.
In medium bowl, mix rice, thawed peas, soy sauce, oil and remaining 1 teaspoon chili garlic sauce. Add rice mixture to vegetable mixture in pan; mix well, spreading evenly. Bake 8 to 10 minutes or until rice starts to brown; remove from oven, and stir in chicken.
Create 6 wells in rice mixture. Gently crack an egg into each well; bake 7 to 9 minutes or until egg yolk and whites are firm. Garnish with sesame seed and greens of green onion. Drizzle with Sriracha sauce.

Nutrition Facts : Calories 380, Carbohydrate 34 g, Cholesterol 275 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 5 g, TransFat 0 g

SHEET PAN BREAKFAST FRIED RICE

Sheet Pan Breakfast Fried Rice image

Make and share this Sheet Pan Breakfast Fried Rice recipe from Food.com.

Provided by Food.com

Categories Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb bacon, diced
6 garlic cloves, chopped
8 cups cooked jasmine rice
10 ounces frozen peas and carrots, thawed
1 cup chopped red bell pepper
4 scallions, white parts chopped and greens sliced thin
3 tablespoons soy sauce
1 tablespoon sesame oil
1 1/2 cups shredded colby-monterey jack cheese
6 large eggs
sriracha sauce, for topping

Steps:

Preheat oven to 450 degrees F and place oven rack in center of oven. Arrange bacon and garlic on a baking sheet and bake until bacon is crisp, about 15-18 minutes.
Remove baking sheet from the oven, stir in the rice and return to the oven to bake until rice is crisp and starting to turn lightly golden, about 18-20 minutes.
Remove baking sheet from the oven, stir in the peas and carrots, bell pepper, chopped scallion whites, soy sauce and sesame oil. Make 6 indentations and crack the eggs into them. Sprinkle shredded cheese over the rice and return the baking sheet to the oven. Bake until cheese is melted and eggs are set, about 13-15 minutes.
Remove from oven, sprinkle over sliced green scallions and drizzle with sriracha.

Nutrition Facts : Calories 640.9, Fat 33.4, SaturatedFat 13.1, Cholesterol 236.8, Sodium 1092.1, Carbohydrate 58.7, Fiber 4.8, Sugar 1.9, Protein 25.4

Tips:

Use cold, day-old rice. This will help the rice stay separate and not clump together.
Don't overcrowd the pan. If you add too much rice to the pan, it will steam instead of fry.
Use a large spatula to stir the rice. This will help to break up any clumps and ensure that the rice is evenly cooked.
Cook the rice until it is slightly browned and crispy. This will give the rice a delicious flavor and texture.
Add your favorite vegetables, protein, and sauce. Get creative and make your sheet pan fried rice your own!

Conclusion:

Sheet pan fried rice is a quick, easy, and delicious meal that is perfect for busy weeknights. It is also a great way to use up leftover rice. With a few simple tips, you can make sheet pan fried rice that is restaurant-quality. So next time you are looking for a quick and easy meal, give sheet pan fried rice a try!