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Rice, Sheet Pan Fried

Sheet pan fried rice is a simplified, oven-baked take on traditional fried rice, offering a hands-off approach with minimal cleanup. The key to this method is using a large, rimmed sheet pan and a hot oven to achieve crispy rice edges, similar to the texture developed in a wok.
The original fried rice dish has a long history, originating in China during the Sui Dynasty (589–618 AD) as a practical way to use up leftover rice and reduce food waste
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Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cooked rice (preferably leftover and slightlydry)
  • 5 spring onions white and dark green parts separated, thinly sliced
  • 2 large carrots peeled and grated using the large holes on a box grater
  • ¾ cup frozen peas thawed
  • 2 cloves garlic finely grated
  • 1 tbsp ginger finely grated
  • ¼ cup vegetable oil
  • ¼ cup soy sauce
  • 3 tbsp seasoned rice wine vinegar
  • 1 tbsp sesame oil
  • 3 large eggs beaten to blend
  • ¾ lb medium shrimp peeled and deveined, tails removed
Serving suggestion
  • sriracha on the side

Equipment

  • 1 Sheet pan

Method
 

  1. Preheat the oven to 250 degrees C.
  2. Toss together the rice, white and light green parts of the sliced spring onions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated
  3. 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.
  4. 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.
  5. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates.

Notes