Name: Sheet Pan Fried Rice
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 4 cups cooked rice (preferably leftover and slightly dry); 5 scallions, white and dark green parts separated, thinly sliced; 2 large carrots, peeled and grated using the large holes on a box grater; 3/4 cup frozen peas, thawed; 2 garlic cloves, finely grated; 1 tablespoon finely grated ginger; 1/4 cup vegetable oil; 1/4 cup soy sauce; 3 tablespoons seasoned rice wine vinegar; 1 tablespoon sesame oil; 3 large eggs, beaten to blend; 3/4 pound medium shrimp, peeled and deveined, tails removed; Toasted sesame seeds and sriracha, for serving

Baking the rice on a sheet pan guarantees more of the crispy, crunchy bits that make fried rice the perfect food. For this recipe, the older and drier the rice the better. If you must start with freshly cooked grains, spread them out on a sheet pan to dry out in the refrigerator first.

Food Network Kitchen Sheet Pan Fried Rice.

Sheet Pan Fried Rice

rice (preferably leftover and slightly dry)

scallions, white and dark green parts separated, thinly sliced

carrots,

peas,

garlic cloves, finely grated

ginger

vegetable oil

soy sauce

seasoned rice wine vinegar

sesame oil

eggs,

shrimp,

sesame seeds and sriracha,

Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. 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. 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. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side. 

put a large oven proof fry pan in the hot oven tp preheat while I prepped the rest of the meal.  Later, after I drizzled the eggs over the mixture I returned the pan back to the oven and turned off the heat for the last 10 minutes.  Easy and delicious!

Not sure about the one stars complaining about no flavor… they must have substituted too many ingredients. I made this tonight with only a few substitutions/additions and it was delicious!!! Will definitely make again. Omitted the peas, instead did frozen broccoli thawed and drained, added mushrooms and diced onions. I also cubed the carrots instead of grating. I left out the shrimp and used leftover rotisserie chicken cubed and tossed in sriracha, oyster sauce, soy sauce, garlic and ginger, added an egg bc I like eggs and I topped it with an over easy egg as well. Oh and added a splash of fish sauce to the mixture. Much better than any attempt at fried rice on the stove I’ve tried in the past. And much easier! Cook time was perfect, 15 mins and it got crisp and then another 5 minutes once I added the beaten egg and chicken pieces. Docked a star because I think it needed some altering but after the changes I made it was great. 

A simple tasty recipe enjoyed simultaneously by Boomers, Gen X, Millennials and Gen Z! Add some red pepper flakes or spicy Asian condiment of your choice for a flavor boost if you like.

I cut this recipe down to feed just one (1/4) and I adjusted the cook times, but apparently not enough.  It was super dry, but the flavor was there.  Cooked the rice first for 8 minutes - not enough - and then added another 5 (possibly too much - but the rice was perfect) then added the shrimp and egg and cooked for another 4 minutes, checked it at 2 minutes, but the shrimp wasn't cooked through.  I'm going to try it again and adjust the cooking times.  I gave it 5 stars because I think this was mostly user error.<br />

Yummy!<br />We make this regularly. It’s so easy and flavorful- great for meal prep. I often sub half the rice with cauliflower rice and add some spinach. You can also add different fish or even meats or tofu - whatever you add, this recipe tastes delicious.

This was a really good recipe, all 3 of my teenagers and husband gobbled it down without any complaints. I marinated some fresh diced chicken breast in soy sauce, honey and garlic for an hour before adding it to the rice. Also doubled the recipe and baked at 450. 

Holy cow, what a mess!  Not sure what I did wrong, but it scraping to toss and, ultimately, to serve was a chore, as was cleanup.  Next time (And there WILL be a next time!) I'll add a sheet of parchment paper which should fix everything.<br /><br />This is a great option if you're making stir fry because once it's in the oven you can pretty much forget it and concentrate on the activity of the stir fry.   <br /><br />Very tasty, even without the shrimp. (I don't like shrimp, much to my husband's dismay.)

Superb! I doubled the recipe and I did add a bag of angel hair cabbage, turned the oven down to 400 to begin with (so it took a bit longer).  I stirred the eggs in after drizzling over the rice then put the shrimp in.  Stirred one more time after about 7 minutes and crannies up the heat at that time to get it a bit drier and crispier.  Stayed in about another 7 minutes.  Maybe it took longer also because I didn’t use the temp recommended but also having doubled the recipe, there was a lot more to cook.  As someone else posted, I added the siracha in the original sauce instead of adding it later. 

Everytime I make this for dinner everyone LOVES ❤️ it!!! I have changed the veggies and protein and everytime it's just fabulous and EASY and can be cheap!!!!!!

Loved this recipe. I didn't have fresh ginger or minced garlic so I substituted, I checked the substution ratio on line to use powdered spices. I also used gluten free soy sauce. It was so easy, quick  and delicious.

The 475 degree setting is way too high; my rice burned to the point that the smoke alarm went off.  Bummer; couldn't eat it.

Yum!  Flavor is great (with additional soy sauce), but the texture isn’t perfect.  Next time I’ll put the baked rice in a bowl and mix the eggs with it  then put it bake into the sheet pan instead of drizzling it over the rice still in the sheet pan. 

Delicious! Wouldn’t change a thing. Very flavorful!

Finally made fried rice that tasted like real fried rice! I left out the shrimp and used it as a side for the beef and broccoli I made. Excellent choice

It’s a great easy way to make fried rice. We used leftover pork chops cubed and mushrooms. Everyone really liked it including the picky 5 year old.

We LOVE this recipe, it is in our standard rotation since we found it in the winter. We double the recipe if eating with neighbors and we add LOTS be veggies like asparagus, corn, riced cauliflower and shredded cabbage.

This was sooo good! Used chicken thighs. Added bean sprouts and onions to the rice mixture. Cooked the eggs and chicken separately. Turned on the broiler at the end to crisp up the top. 

This is good easy meal and you can prep the ingredients beforehand. A few changes - I put in less ginger (about 1.5 - 2 tsps), used avocado oil, increased the cook time on the rice the first batch by 7 minutes and added one more egg. I big pan is better to ensure you can get more crispyness. 

I was skeptical, but this was really so good.  I used day old rice from a Chinese restaurant, and added bbq pork instead of shrimp.  I also added one more egg, as I like my fried rice eggy.  I thought the flavors and crispiness was delicious.  

love it! super easy and wayyy better than any takeout 

We absolutely love this recipe, super easy to make and we are using it for friend dinners. Trying our first double batch tonight for extra leftovers! Also, we’ve made it both times now with fresh brown rice since we usually don’t have leftovers. 

This is a “goto” recipe. It’s delicious. The rice gets some crispy bits. It is FULL of flavor. Make this recipe. Now. 

Simply Delicious.  I used a can of mixed veggies in place of tofu and garnished with green onions and sriracha sauce

Loved this recipe! Shelf cooking at it's best. Sauteed mushroom and cabbage in butter then added it to the rice mixture. Added cooked bacon with the egg. The family loved it! 

The rice gets too crispy through this method and the egg doesn’t get as fluffy. This more closely resembles a fast food version of fried rice, if that’s what you’re going for. 

Simple to make and delicious.   Very close to the fried rice you get as takeout from your favorite restaurant.

Great recipe. I used a bag cauliflower rice instead of regular rice and leftover chicken. Quick and easy. 

Excellent recipe.  Followed the exact recipe but only used one carrot.

Easy! I used ham and a few slices of bacon for the protein.  Everyone went back for more. No leftovers!  Next time I’ll cut back on the vinegar a bit.  This is a keeper.  

This was delicious! Even without carrots and peas (didn’t have any on hand) - this was great. Added some red pepper flakes for heat and toss the sriracha in the sauce in the beginning rather than using at the end. Will definitely make again!

This recipe is so easy and filling!<br />

This was a great recipe. I never expected something so easy to taste so good. I added a Serrano pepper and hot red pepper flakes to give it a kick.

I love this recipe, so easy, and I love the texture 

This was good and flavorful. It got crispy on the edges and the center firmed up. Very flavorful and easy. Would make again. 

This recipe is delicious!  I made the rice in the morning and spread it out in a baking sheet to dry a little.  Next time I may marinate the shrimp in a little olive oil and garlic.  Outstanding meal, and super easy, 

Tried this last night. Put the rice in my rice cooker.  Then I placed the remaining ingredients in a large bowl and mixed them together.  When the rice was done, I opened the lid and fluffed it with a fork and let it set in the cooker leaving it on warm with lid open for 10 minutes. Folded it together and placed on a sprayed, foil lined baking sheet. Apprehensive about the 475, so I did 450 for 15 min, mixed it up, added the egg (no shrimp) and then cooked another 10 minutes.  When finished I plated it with some pulled pork loin on top that was cooked in my slow cooker.  I thought it could use more sauce, but my wife and daughter said it was perfect, they told me to add some on my own plate.  Definitely a keeper.

Fantastic recipe! I had precooked shrimp I threw on the last few minutes and it all came together great, and so easy!

This is an easy and delicious recipe!  We've made it with shrimp and chicken thighs.  A very easy recipe to modify for gluten free eaters if you use g-free soy sauce.

Delicious! Great crispy bits! I put a bit of peanut oil on the sheet pan, but it didn't need that. There is enough oil in the rice mixture to keep it from sticking. Easy enough to mix up the ingredients. I used crumbled breakfast sausage (cooked beforehand) instead of shrimp. 

Loved it!  Added some diced water chestnuts and bean sprouts.  Also had some leftover grilled ribeye that I added at the same time I added the shrimp.  <div>Even our 7 year old son liked it!  Sheet Pan Fried Rice for the mom win!!!</div><div>Would add some more heat next time for the adults.</div>

This was outstanding. Way easier than making it on the stove!

I loved this recipe, I had to add some things to make it more to my liking but all in all super easy and quick!

It was bad<br /><br /><br />Didn’t tast like fried rice

So delicious! Really yummy ginger and sesame flavor throughout. We added bacon

This is soooo good and very easy!  I skip the egg and shrimp and the reasoning is twofold.  I am a vegetarian and this dish compliments Asian lettuce wraps I make for my family that include shrimp and steak.  My two daughters (ages 8 and 5) and my husband all love this rice!

Loved this recipe, but I would recommend lining your pan with some foil and spray foil with non-stick cooking spray. I also added 1 extra tablespoon of sesame oil because I love the extra flavor! 

I’ve made shrimp fried rice in the past but this was by far the best.   My family loved It was also a lot easier using a sheet pan.   This will go on my list of go to week night dinners.  

Flavorful and easy! I had too much rice so ended up adding a little teriyaki sauce at the end and my family loved it!

Great and easy! We also tried using crab meat along with the shrimp to make it heartier!

Yummy and quick plus I always have leftover rice in fridge 

Really tasty. We did have time to let the rice dry out so it wasn’t as crispy. Next time, will definitely make the rice a day ahead. Might need to add salt if using low sodium soy sauce. Overall, very yummy!

This was delicious and great for that leftover rice I usually just end up tossing. 

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/5/52/521/5218/5218381

Transform boring leftover rice into baked fried rice that's bursting with flavor.

sheet pan fried rice

Cook Time: 20 minutes

Total: 45 minutes

Servings: 4

Author : Food Network Kitchen

Ingredients

Instructions

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