Transform leftover rice into a delicious meal with this genius sheet pan method that delivers perfect fried rice with minimal effort. The large surface area creates the ideal environment for that coveted “wok hei” flavor.
Essential Ingredients
Base Components:
- 4 cups cooked cold rice (day-old)
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 3 eggs, beaten
- 1 cup frozen peas and carrots
- 1 cup corn kernels
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 2 tablespoons ginger, minced
Sauce Mixture:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon white pepper
For Garnish:
- 3 green onions, sliced
- Sesame seeds
- Extra soy sauce to taste
Instructions
Step 1: Preparation
- Preheat oven to 450°F
- Break up any rice clumps
- Line large sheet pan with parchment
- Mix sauce ingredients together
Step 2: Assembly
- Spread rice evenly on sheet pan
- Drizzle with both oils
- Add vegetables around rice
- Create wells for eggs
Step 3: Baking
- Bake 15-20 minutes total:
- First 10 minutes undisturbed
- Add beaten eggs to wells
- Continue baking 5-10 minutes
- Stir once halfway through
Step 4: Finishing
- Remove from oven
- Add sauce mixture
- Toss everything together
- Add garnishes
Pro Tips
- For Perfect Rice:
- Use cold leftover rice
- Break up clumps before spreading
- Create even layer on pan
- Don’t overcrowd
- For Best Results:
- Preheat pan with sheet
- Use high heat
- Don’t skip the sesame oil
- Watch eggs carefully
Variations
- Protein Options:
- Diced chicken
- Shrimp
- Tofu
- Chinese sausage
- Vegetable Ideas:
- Edamame
- Bean sprouts
- Mushrooms
- Bok choy
Perfect for:
- Weeknight dinners
- Meal prep
- Using leftover rice
- Feeding a crowd
Remember:
- Use day-old rice
- High heat is key
- Don’t overcrowd pan
- Sauce to taste
This method produces perfectly crispy rice with minimal effort. The sheet pan allows for even heating and creates those beloved crispy bits that make fried rice special!