Sheet Pan Fried Rice Recipe

There is something truly irresistible about Sheet Pan Fried Rice that makes it an absolute game changer in weeknight cooking. This dish takes the beloved classic of fried rice and transforms it into a carefree, one-pan wonder that’s bursting with flavor and texture. Imagine succulent shrimp, tender veggies, and perfectly seasoned rice all roasted together in the oven, creating a beautiful golden crust and smoky depth you simply can’t get from a stovetop. Whether you’re craving a quick dinner or an impressive dish to share, the Sheet Pan Fried Rice brings hearty satisfaction with minimal fuss and maximum flavor.

Ingredients You’ll Need

These ingredients are simple and accessible, yet each one brings essential layers of flavor, color, and texture that make the Sheet Pan Fried Rice a vibrant and complete meal. From the umami richness of oyster sauce to the fresh zing of ginger, every component counts.

• Medium shrimp (1 pound): Peeled and deveined to cook quickly and add a tender seafood touch.
• Oyster sauce (6 tablespoons, divided): Adds savory depth and a hint of sweetness that ties everything together.
• Freshly ground black pepper (to taste): Brings just the right amount of gentle heat.
• Leftover white or brown rice (4 cups): Using chilled rice prevents sogginess and helps create those coveted crispy bits.
• Shiitake mushrooms (1 1/2 cups, thinly sliced): Provide an earthy flavor and chewy texture.
• Small onion (1, diced): Adds subtle sweetness and a slight crunch.
• Medium carrots (2, diced): For freshness, color, and a bit of natural sweetness.
• Canola oil (2 tablespoons): A neutral oil that helps everything roast evenly without overpowering flavors.
• Rice wine vinegar (1 1/2 tablespoons): Brightens the dish with mild acidity.
• Toasted sesame oil (1 tablespoon): Injects a toasty, nutty aroma that’s iconic in fried rice.
• Freshly grated ginger (1 tablespoon): Adds warmth and vibrancy.
• Garlic cloves (3, minced): Essential for that classic aromatic punch.
• Frozen green peas (3/4 cup): Adds pops of sweetness and a beautiful green contrast.
• Fried eggs (4): Perfect for topping with creamy yolks that add richness to the dish.
• Green onions (2, thinly sliced): Provide fresh, crisp garnish and a mild onion flavor.
• Toasted sesame seeds (2 teaspoons): For an extra layer of crunch and visual appeal.

How to Make Sheet Pan Fried Rice

Step 1: Prep Your Oven and Shrimp

Start by preheating your oven to 475 degrees F and lightly oiling a large baking sheet or using nonstick spray to prevent sticking. Then, toss the shrimp with 1 tablespoon of oyster sauce and a pinch of freshly ground black pepper in a large bowl. Set aside to marinate briefly, allowing the shrimp to soak up some flavor before they cook alongside the rice.

Step 2: Combine the Rice and Vegetable Mixture

In a separate large bowl, mix the leftover rice with the shiitake mushrooms, diced onion, diced carrots, canola oil, rice wine vinegar, toasted sesame oil, grated ginger, minced garlic, and the remaining 5 tablespoons of oyster sauce. This thrilling combination ensures every bite bursts with depth, zest, and the perfect balance of textures.

Step 3: Arrange and Bake the Rice

Spread the rice mixture evenly in a single layer on the prepared baking sheet. Slide the pan into the oven and bake for about 15 to 18 minutes. Make sure to stir and scrape any browned bits from the bottom once or twice to get that signature crusty, caramelized fried rice effect that makes this dish so crave-worthy.

Step 4: Add Peas and Shrimp for Final Cooking

After the rice starts to brown, stir in the frozen green peas along with the marinated shrimp mixture. Return the pan to the oven, baking for an additional 6 to 8 minutes. The shrimp will turn beautifully pink and tender, marking that perfect moment when everything is cooked through but still bursting with freshness and texture.

Step 5: Serve with Fried Eggs and Garnishes

Plate this golden masterpiece immediately, topping each serving with a crispy fried egg, a sprinkle of thinly sliced green onions, and toasted sesame seeds. These final touches add richness, color, and a delightful crunch that elevate your Sheet Pan Fried Rice from simple to spectacular.

How to Serve Sheet Pan Fried Rice

Garnishes

The magic of this dish truly comes alive when you top it off with fresh green onions and toasted sesame seeds. These garnishes add vibrant color and bright flavor contrasts that awaken the palate. Don’t forget those luscious fried eggs—the runny yolks create a velvety sauce that melds everything together in the most indulgent way.

Side Dishes

Keep things simple and balanced by pairing your Sheet Pan Fried Rice with crunchy Asian-style cucumber salad or quick pickled veggies. These sides offer a refreshing crunch and acidity that complement the rich, savory rice. A light miso soup or steamed bok choy also work beautifully to round out the meal.

Creative Ways to Present

Turn your Sheet Pan Fried Rice into a festive feast by serving it family-style right from the pan at the table. Alternatively, serve individual portions in shallow bowls garnished with a drizzle of chili oil or a wedge of lime for an exciting flavor twist. You can even stuff it into lettuce wraps for a fun handheld version perfect for parties.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Sheet Pan Fried Rice into an airtight container and store it in the refrigerator. It will keep well for up to 3 days, making it an excellent choice for easy lunches or quick dinners during busy weeks.

Freezing

If you want to freeze your Sheet Pan Fried Rice, place cooled portions in freezer-safe bags or containers. This dish freezes nicely for up to one month. When ready to enjoy, simply thaw overnight in the fridge for best results.

Reheating

Reheat your frozen or refrigerated Sheet Pan Fried Rice in a skillet over medium heat, adding a splash of water or broth to refresh the grains and prevent dryness. Stir frequently until heated through and steaming, or microwave in short bursts for convenience, fluffing the rice as it warms.

FAQs

Can I use fresh rice instead of leftover rice?

While leftover, chilled rice works best to achieve that classic fried rice texture, you can use freshly cooked rice if you spread it out on a sheet pan to cool completely and dry out a bit before roasting. This helps prevent clumping and sogginess.

Can I substitute the shrimp for another protein?

Absolutely! Chicken, tofu, or even cooked diced pork works beautifully in Sheet Pan Fried Rice. Just adjust cooking times accordingly to ensure your protein is perfectly cooked.

Is it possible to make this vegetarian?

Yes, you can easily omit shrimp and replace oyster sauce with a vegetarian substitute or soy sauce. Load up on veggies like bell peppers, edamame, or broccoli to maintain heartiness and color.

Why use the oven instead of the stovetop?

Using the oven simplifies the cooking process by allowing even roasting and caramelization without constant stirring. It’s perfect for hands-off cooking and creates a unique crispy texture not easily achieved on the stove.

Can I prepare this dish in advance?

You can prep the rice mixture and shrimp ahead of time and keep them refrigerated separately for up to a day. Then simply assemble on the sheet pan and bake when you’re ready to eat for fresh, flavorful results.

Final Thoughts

If you’re searching for a new favorite way to enjoy fried rice, Sheet Pan Fried Rice is nothing short of a revelation. It combines simplicity, wholesome ingredients, and mouthwatering flavors all in one easy meal that’s as impressive as it is comforting. Trust me, once you try it, this dish will become a go-to for busy nights or anytime you want a satisfying crowd-pleaser with minimal mess and maximum joy.

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