Quick Look at this Easy Sheet Pan Fried Rice
- Ready In: 30 minutes!
- Serves: 4
- Main Ingredients: day old rice, chicken thighs, onion, frozen peas & carrots, eggs, and the best fried rice sauce!
- Dietary Info: Dairy-Free and Gluten-Free friendly
- Protein: 45+g/serving
- Cooking Method: baked in the oven on one pan!
- Best For: easy weeknight dinners, meal prep for the week ahead
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Why You Need This Simple Sheet Pan Fried Rice
- One pan meal for easy cooking and minimal clean-up!
- Restaurant-quality flavor thanks to our easy fried rice sauce.
- Ready-to-eat in 30 minutes!
- Love Shrimp? See the notes to sub shrimp for chicken (might be even easier).
- Great for meal prep or a busy weeknight dinner!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken Thighs – highly recommend using boneless, skinless chicken thighs for the best flavor. Chicken breasts can be used too, but make sure they are cut into small pieces.
- Leftover Rice – for best results use day old, cold rice. We have also tested this recipe with microwave packets of rice and it worked great too!
- Fried Rice Sauce – only 5 ingredients needed to make the best sauce for fried rice or keep it super simple and just use soy sauce or tamari (for gluten-free).
How To Make Sheet Pan Fried Rice
Step 1 – Toss rice and onion with sesame oil, salt and pepper. Toss chicken with soy sauce, salt and pepper. Keep on separate sides.
Step 2 – Bake for 10 minutes and then break apart the chicken pieces.
Step 3 – Add whisked eggs down the middle and frozen peas & carrots on top.
Step 4 – Bake for 7-8 minutes or until eggs are cooked. Toss to combine.
Sheet Pan Fried Rice with Shrimp
- Easily swap out the chicken for shrimp in this easy sheet pan fried rice recipe!
- Simply thaw and remove any shells from 1 pound of large, raw shrimp (16/20). Bake the rice/onions as instructed. Then add the shrimp to the other side of the pan (+ salt and pepper), eggs down the middle, and peas & carrots on top. Bake for 7-8 minutes or until the eggs are fully cooked. Toss with fried rice sauce and enjoy!
Step 5 – Pour the fried rice sauce over the top.
Step 6 – Toss again and enjoy!
Erin’s Testing Tips: What We Learned
– Use day old rice! Simply make more rice earlier in the week and store in the fridge until ready. The cold firms up the starches and prevents the texture from getting too sticky or mushy.
– Include the whisked eggs! We tested it both ways and it turns out but adding the egg gives some added protein, plus it tastes just like your favorite fried rice recipe.
Other Fried Rice Recipes You Might Like
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Ingredients
- 4 cups leftover rice
- ½ cup yellow onion, diced
- 1 teaspoon sesame oil
- ½ teaspoon kosher salt, divided
- 1.25 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce, sub tamari for gluten-free
- pinch ground black pepper
- 2 eggs, whisked
- 1½ cups frozen peas & carrots
Stir Fry Sauce:
- ½ cup soy sauce, sub tamari for gluten-free
- 1-2 tablespoons chili garlic sauce
- 1 tablespoon rice vinegar
- 2 teaspoons fresh ginger, grated
- ¼ teaspoon sesame oil
Optional Toppings:
- green onions, sliced
- sesame seeds
Instructions
- Prep: Preheat oven to 450℉. Spray a large, rimmed sheet pan with non-stick cooking spray.
- Rice + Chicken: On the prepared sheet pan, add 4 cups leftover rice and diced onion to one side of the pan. Toss the rice and onions with 1 teaspoon sesame oil and 0.25 teaspoon kosher salt. On the other side of the pan, add the cut-up chicken. Toss chicken with 1 tablespoon soy sauce, 0.25 teaspoon kosher salt, and a pinch ground black pepper.
- Bake: Move the whole pan to the oven to bake for 10 minutes. Remove from the oven and break apart the pieces of chicken (they tend to cook together a bit), but make sure they stay on their side.
- Veggies + Eggs: Move the rice and chicken further to their sides and create a space in the middle. Pour the whisked eggs in this space. Add 1½ cups frozen peas & carrots on top of everything. Return to the oven for 7-8 minutes or until the eggs are fully cooked.
- Make Sauce: While everything bakes, add ½ cup soy sauce, 1-2 tablespoons chili garlic sauce, 1 tablespoon rice vinegar, 2 teaspoons fresh ginger, and ¼ teaspoon sesame oil to a mason jar or small bowl. Whisk or shake to combine.
- Add Sauce: Pour the fried rice sauce over everything and toss to combine.
- Serve: Enjoy right away with some green onions and sesame seeds, if desired!
Notes
- Gluten-Free: swap out the soy sauce for tamari or coconut aminos.
- Shrimp Option: feel free to swap out the chicken for raw, jumbo shrimp (16/20). If you do, toss the leftover rice and onions with the sesame oil and 1/4 tsp salt. Bake for 10-12 minutes. Move to the side, add the raw shrimp (season with salt and pepper) to the other side of the pan, whisked eggs in between the rice and shrimp, and the frozen peas & carrots over the whole pan. Return to the oven for 7-8 minutes or until the everything is fully cooked. Give it all a toss with the sauce and enjoy!
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