This quick sheet-pan fried rice recipe elevates the classic dish by allowing you to prepare it on a single pan, making cleanup a breeze while still delivering the rich flavors and textures we love.
Ingredients
Scale:
4 cups cooked rice (preferably day-old)
1 cup frozen peas and carrots mix
2 tablespoons soy sauce (or tamari)
1 teaspoon sesame oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons vegetable oil
2 large eggs, beaten
3 green onions, sliced
Sesame seeds (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the cooked rice, frozen peas and carrots, soy sauce, sesame oil, garlic powder, onion powder, salt, and pepper. Stir well until all ingredients are fully incorporated.
Heat the vegetable oil in a large skillet over medium heat. Add the beaten eggs and scramble them until fully cooked, about 2-3 minutes.
Spread the rice mixture evenly on a large sheet pan. Bake in the preheated oven for 15-20 minutes, stirring halfway through.
After 15-20 minutes, remove the sheet pan from the oven. Add the scrambled eggs to the rice, mixing thoroughly.
Return the pan to the oven for an additional 5 minutes.
Once done, remove from the oven and garnish with sliced green onions and sesame seeds if desired. Serve hot.
