12 Delicious Sheet Pan Fried Rice Recipes

Craving a fuss-free dinner that’s packed with flavor and easy to clean up? Look no further! Our roundup of 12 Delicious Sheet Pan Fried Rice Recipes is here to transform your weeknight meals. From veggie-loaded delights to protein-packed favorites, these one-pan wonders promise minimal effort with maximum taste. Dive in and discover your next go-to dish that’ll have everyone asking for seconds!

Vegetable Sheet Pan Fried Rice

Get ready to transform your weeknight dinner game with this veggie-packed twist on a classic. **Vegetable Sheet Pan Fried Rice** is your ticket to a no-fuss, flavor-packed meal that’s as easy to make as it is delicious.

Ingredients

• 2 cups of day-old rice (trust us, it fries better)
• A couple of eggs, whisked
• A splash of soy sauce
• 1 tbsp of sesame oil
• A handful of frozen peas and carrots
• 1 diced bell pepper (any color you like)
• 2 minced garlic cloves
• A sprinkle of green onions, chopped

Instructions

1. Preheat your oven to 425°F and grab a large sheet pan.
2. Toss the day-old rice with sesame oil and soy sauce on the sheet pan. Spread it out evenly.
3. Roast for 10 minutes to get those crispy bits we all love.
4. Push the rice to one side, pour the whisked eggs on the other. Bake for 5 minutes until set, then chop into the rice.
5. Add peas, carrots, bell pepper, and garlic. Mix everything well.
6. Bake for another 10 minutes, stirring halfway for even cooking.
7. Top with green onions right before serving for a fresh crunch.

**Tip:** Day-old rice is key for that perfect fry. No clumps here! **Tip:** Don’t skip the sesame oil—it’s the flavor MVP. **Tip:** Stir halfway to avoid any burnt spots and ensure even crispiness.

Who knew fried rice could be this easy? The crispy edges meet soft, flavorful rice, with veggies adding the perfect crunch. Serve it straight from the pan for that authentic, just-made vibe.

Chicken and Broccoli Sheet Pan Fried Rice

Here’s how to whip up a dish that’s a game-changer for weeknight dinners. **Chicken and Broccoli Sheet Pan Fried Rice**—because who has time to stir-fry?

Ingredients

• 2 cups of day-old rice (trust me, fresh rice turns mushy)
• A couple of chicken breasts, diced
• A splash of soy sauce (the good kind)
• 1 tbsp of sesame oil (for that nutty vibe)
• 2 cups of broccoli florets (keep ’em crunchy)
• 2 eggs, beaten (for that golden touch)
• A pinch of salt (just a pinch)
• 1 tbsp of vegetable oil (to keep things slick)
• 2 cloves of garlic, minced (because flavor)

Instructions

1. Preheat your oven to 425°F—this is where the magic happens.
2. Toss the diced chicken with soy sauce and sesame oil on a sheet pan. Roast for 10 minutes. Tip: Don’t overcrowd the pan, or you’ll steam instead of roast.
3. Add the broccoli and minced garlic to the pan. Give it a quick stir. Roast for another 5 minutes.
4. Push everything to one side of the pan. Pour the beaten eggs on the empty side. Let them set for 2 minutes, then scramble right there on the pan.
5. Mix in the day-old rice and a pinch of salt. Spread everything out evenly. Roast for 10 more minutes. Tip: Listen for the sizzle—that’s how you know it’s working.
6. Give it a final stir, then broil for 2 minutes for those crispy bits. Tip: Watch it like a hawk to avoid burning.

Unbelievably easy, right? The rice gets crispy edges, the chicken stays juicy, and the broccoli? Perfectly charred. Serve it straight from the pan with extra soy sauce on the side for dipping.

Shrimp Sheet Pan Fried Rice

Revolutionize your weeknight dinners with this Shrimp Sheet Pan Fried Rice—quick, flavorful, and minimal cleanup. Perfect for when you’re craving takeout but want to keep it homemade.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups cooked rice, day-old works best
• A couple of eggs, beaten
• A splash of soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• A handful of frozen peas and carrots
• 1 tbsp vegetable oil
• Salt and pepper, just a pinch

Instructions

1. Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.
2. Toss the shrimp with a pinch of salt, pepper, and half the sesame oil. Spread them on one side of the pan.
3. In a bowl, mix the rice with the remaining sesame oil, soy sauce, and garlic. Spread on the other side of the pan.
4. Bake for 10 minutes, then push the rice to one side and pour the beaten eggs onto the pan. Bake for another 2 minutes until eggs are just set.
5. Scramble the eggs lightly with a fork, then mix everything together on the pan. Add the peas and carrots, and bake for 3 more minutes.
6. Drizzle with a bit more soy sauce if needed, and give it a final toss. Tip: Let it sit for a minute before serving to let the flavors meld.

Flaky shrimp, fluffy eggs, and crispy rice bits make every bite a delight. Serve it straight from the pan for a fun, family-style meal or top with a fried egg for extra richness.

Beef and Egg Sheet Pan Fried Rice

Hungry for a game-changer? This Beef and Egg Sheet Pan Fried Rice transforms leftovers into a crispy, savory dream—no wok required.

Ingredients

• 2 cups of day-old rice (trust me, fresh rice won’t crisp up the same)
• 1/2 lb of flank steak, sliced thin (freeze for 20 mins to make slicing a breeze)
• A couple of eggs, beaten (because everything’s better with eggs)
• A splash of soy sauce (about 2 tbsp, but eyeball it if you’re feeling wild)
• 1 tbsp of sesame oil (for that nutty, rich flavor)
• 1 cup of frozen peas and carrots (no need to thaw, they’ll cook right on the pan)
• 2 cloves of garlic, minced (fresh is best, but we won’t tell if you use jarred)
• A pinch of red pepper flakes (optional, for a little kick)

Instructions

1. Preheat your oven to 425°F and grab a sheet pan—no need to grease it.
2. Toss the sliced beef with half the soy sauce and a drizzle of sesame oil. Spread it on one side of the pan.
3. Spread the rice on the other side, breaking up any clumps. Drizzle with the remaining soy sauce and sesame oil.
4. Roast for 10 minutes, then give the beef a quick stir to prevent sticking.
5. Pull the pan out, push everything to one side, and pour the beaten eggs on the empty space. Scramble them right on the pan for 2 minutes.
6. Mix everything together, add the peas, carrots, garlic, and red pepper flakes. Roast for another 5 minutes until everything’s sizzling.
7. Tip: For extra crispiness, broil for the last 2 minutes—just watch it closely!

Killer texture? Check. The rice gets crispy edges, the beef stays tender, and those eggs tie it all together. Serve it straight from the pan with extra soy sauce on the side for dipping, or top with green onions for a fresh crunch.

Pork and Pineapple Sheet Pan Fried Rice

Kickstart your meal prep with this effortless Pork and Pineapple Sheet Pan Fried Rice—flavor-packed, one-pan wonder that’s ready before you can say ‘takeout’.

Ingredients

• 2 cups of day-old rice (trust me, it fries better)
• 1 lb of pork shoulder, diced into bite-sized pieces
• 1 cup of pineapple chunks (fresh or canned, your call)
• A couple of eggs, whisked
• 3 tbsp of soy sauce (go for the low-sodium if you’re watching it)
• A splash of sesame oil
• 1 tbsp of vegetable oil
• 2 cloves of garlic, minced
• A handful of green onions, sliced
• Salt and pepper, just a pinch

Instructions

1. Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.
2. Toss the diced pork with 1 tbsp of soy sauce, a pinch of salt, and pepper. Spread it on the pan and roast for 10 minutes until it starts to brown.
3. Push the pork to one side, add the pineapple chunks to the pan, and roast for another 5 minutes to caramelize the edges.
4. Heat vegetable oil in a large skillet over medium-high. Sauté garlic until fragrant, about 30 seconds.
5. Add the day-old rice, breaking up any clumps. Fry for 3 minutes, stirring occasionally.
6. Pour in the whisked eggs, scrambling them into the rice until just set.
7. Mix in the roasted pork and pineapple, remaining soy sauce, and a splash of sesame oil. Stir-fry for another 2 minutes to combine all the flavors.
8. Garnish with green onions right before serving for a fresh crunch.

Relish the sweet and savory combo with crispy rice bits and juicy pineapple in every forkful. Serve it straight from the skillet for that authentic, just-made vibe or pack it for a next-level lunchbox surprise.

Teriyaki Sheet Pan Fried Rice

You’ve got leftover rice and a craving for something sweet, salty, and seriously easy? Let’s turn that fridge forage into a flavor-packed Teriyaki Sheet Pan Fried Rice that’s all about minimal effort, maximum taste.

Ingredients

• 2 cups of day-old rice (trust me, fresh rice turns mushy)
• A splash of vegetable oil (about 2 tbsp)
• A couple of eggs, beaten (because everything’s better with egg)
• 1 cup of frozen mixed veggies (no need to thaw, we’re keeping it lazy)
• 1/2 cup of teriyaki sauce (store-bought or homemade, no judgment)
• A handful of chopped green onions (for that fresh crunch)
• A sprinkle of sesame seeds (optional, but why skip the bling?)

Instructions

1. Preheat your oven to 425°F and grab a large sheet pan. Tip: Lining it with foil makes cleanup a breeze.
2. Toss the rice with vegetable oil on the sheet pan, spreading it out evenly. Bake for 10 minutes to get it slightly crispy.
3. Push the rice to one side, pour the beaten eggs on the other. Bake for another 2 minutes, then scramble them right on the pan. Tip: Doing this in the oven saves you a dish!
4. Mix in the frozen veggies and teriyaki sauce with the rice and eggs. Spread everything out and bake for 8 more minutes. Tip: The high heat caramelizes the sauce, giving you those delicious sticky bits.
5. Top with green onions and sesame seeds right out of the oven. Let it sit for a minute—those toppings will thank you.

Crunchy, chewy, and packed with umami, this fried rice is a texture dream. Serve it straight from the pan for that rustic vibe, or fancy it up with a fried egg on top. Cold leftovers? Even better.

Spicy Sheet Pan Fried Rice

Whip up this Spicy Sheet Pan Fried Rice when you’re craving something fiery and fast. It’s all the sizzle of takeout, minus the wait—perfect for those ‘I need dinner now’ nights.

Ingredients

• 2 cups of day-old rice (trust me, it fries better)
• A splash of vegetable oil
• A couple of eggs, whisked
• 1 cup of frozen mixed veggies (no need to thaw)
• 2 tbsp of soy sauce (the good kind)
• 1 tbsp of sriracha (or more if you dare)
• A handful of chopped green onions
• 1 tsp of minced garlic (because flavor)

Instructions

1. Preheat your oven to 425°F and grab a sheet pan—no need to grease it.
2. Toss the rice with a splash of vegetable oil on the pan, spreading it out evenly. Pop it in the oven for 10 minutes to get crispy.
3. While that’s happening, scramble those eggs in a pan over medium heat until just set, about 2 minutes. Tip: Don’t overcook; they’ll finish in the oven.
4. Pull the rice out, stir in the frozen veggies, soy sauce, sriracha, and garlic. Mix well to coat everything in spicy goodness.
5. Nestle the scrambled eggs into the rice, sprinkle with green onions, and bake for another 5 minutes. Tip: Watch for the edges to get golden—that’s your cue it’s done.
6. Give it a final stir right on the pan to fluff it up. Tip: A squeeze of lime right before serving? Chef’s kiss.

Vibrant with a kick, this fried rice is all about that crispy-chewy texture. Serve it straight from the pan for maximum effect, or top with extra sriracha for the brave.

Garlic Sheet Pan Fried Rice

Transform your leftover rice into a crispy, garlicky masterpiece with this no-fuss sheet pan method. Bold flavors meet easy cleanup—let’s go.

Ingredients

• 3 cups of day-old rice (trust us, fresh rice won’t crisp up the same)
• A generous glug of olive oil (about 3 tbsp)
• 5 garlic cloves, minced (or more, we don’t judge)
• A splash of soy sauce (around 2 tbsp)
• A couple of eggs, beaten (for that golden ribbon effect)
• 1 cup of frozen peas and carrots (no need to thaw)
• Salt and pepper (to your heart’s content)

Instructions

1. Preheat your oven to 425°F and grab a large sheet pan.
2. Toss the rice with olive oil and spread it in an even layer on the pan. Pop it in the oven for 10 minutes to start crisping.
3. While that’s happening, sauté the garlic in a bit of olive oil until just golden—about 2 minutes. Tip: Don’t let it brown too much or it’ll taste bitter.
4. Pull the rice out, drizzle with soy sauce, and scatter the garlic, peas, and carrots over the top. Give it a gentle mix.
5. Pour the beaten eggs over the rice. Tip: Use a fork to lightly stir as it bakes for those perfect, fluffy egg streaks.
6. Back in the oven for another 10-12 minutes, until the eggs are set and the rice is crispy at the edges.
7. Season with salt and pepper right out of the oven. Tip: A squeeze of lime adds a fresh zing if you’re feeling fancy.

Bite into layers of crispy, savory rice with pops of sweet peas and carrots. Serve straight from the pan for that rustic vibe, or top with sliced green onions for a color boost.

Curry Sheet Pan Fried Rice

Zesty flavors meet convenience in this Curry Sheet Pan Fried Rice. Transform leftover rice into a crispy, golden masterpiece with minimal cleanup. Bold spices and vibrant veggies make every bite unforgettable.

Ingredients

• 2 cups of day-old rice (trust us, fresh rice won’t crisp up the same)
• A splash of vegetable oil (about 2 tbsp)
• A couple of eggs, beaten (for that protein punch)
• 1 cup of frozen mixed veggies (peas, carrots, corn—the works)
• 1 tbsp of curry powder (go for the golden, aromatic kind)
• A pinch of salt (to wake up all those flavors)
• 1/2 cup of diced onions (for a sweet crunch)
• 2 cloves of garlic, minced (because garlic is life)

Instructions

1. Preheat your oven to 425°F and grab a large sheet pan—no need to grease it yet.
2. Toss the day-old rice with vegetable oil and curry powder on the sheet pan, spreading it out in an even layer. Tip: Break up any clumps for maximum crispiness.
3. Roast the rice for 10 minutes, then give it a good stir. This is when the magic starts—hello, golden edges!
4. Push the rice to one side of the pan. On the empty side, pour the beaten eggs and scramble them right on the pan until just set, about 2 minutes. Tip: Doing this on the pan saves dishes and adds flavor.
5. Mix the eggs into the rice, then add the frozen veggies, diced onions, and minced garlic. Stir everything together and spread it out evenly.
6. Roast for another 10-15 minutes, stirring once halfway, until the veggies are hot and the rice is crispy. Tip: Watch closely at the end to avoid burning—every oven is different.
7. Season with a pinch of salt, give it one final stir, and you’re done!

Nowhere else will you find fried rice with this level of crunch and depth of flavor. Serve it straight from the pan with a squeeze of lime for an extra zing, or top with sliced avocado for a creamy contrast.

Kimchi Sheet Pan Fried Rice

Alright, let’s dive straight into this Kimchi Sheet Pan Fried Rice—**no fluff**, just flavor. A bold, tangy kick meets crispy rice perfection, all baked to golden goodness on one pan.

Ingredients

• 2 cups of day-old rice (trust me, it fries better)
• 1 cup of chopped kimchi (plus a splash of its juice for extra zing)
• 2 tbsp of sesame oil (for that nutty aroma)
• 1 tbsp of soy sauce (low-sodium works too)
• A couple of green onions, sliced (greens and whites separated)
• 2 eggs (because everything’s better with a runny yolk)
• A handful of shredded carrots (for a sweet crunch)
• 1 tsp of garlic powder (quick flavor hack)
• Salt and pepper (just a pinch each)

Instructions

1. Preheat your oven to 425°F and grab a sheet pan—no need to grease it.
2. Toss the rice, kimchi, kimchi juice, sesame oil, soy sauce, carrots, garlic powder, and the whites of the green onions on the pan. Mix it all up with your hands—**get in there**.
3. Spread the mix evenly on the pan. **Tip**: Press it down slightly for maximum crispiness.
4. Bake for 15 minutes, then stir it up and bake for another 10 minutes until you see those golden edges.
5. Make two wells in the rice, crack the eggs into them, and bake for 5 more minutes—**yolks should be just set**.
6. Sprinkle with the green onion tops, salt, and pepper. **Tip**: Let it sit for 2 minutes before serving—**patience pays off**.
7. **Final tip**: Drizzle with a little more sesame oil right before eating for an extra flavor boost.

Outcome? Crispy, chewy, tangy, and umami-packed—all in one bite. Serve it straight from the pan with extra kimchi on the side for the full experience.

BBQ Sheet Pan Fried Rice

Elevate your leftover game with this BBQ Sheet Pan Fried Rice—smoky, savory, and stupid easy to make.

Ingredients

• 2 cups of day-old rice (trust me, fresh rice won’t cut it)
• 1 cup of diced chicken (leftover rotisserie works wonders)
• A splash of soy sauce (about 2 tbsp)
• A couple of eggs, scrambled
• 1/2 cup of frozen peas and carrots (no need to thaw)
• 1/4 cup of BBQ sauce (go for something bold)
• A drizzle of sesame oil (1 tbsp)
• 2 cloves of garlic, minced
• Salt to season (just a pinch)

Instructions

1. Preheat your oven to 425°F and grab a sheet pan—no need to grease it.
2. Toss the diced chicken, rice, peas, carrots, and garlic on the pan. Drizzle with soy sauce and sesame oil, then mix it all up with your hands. Tip: Wear gloves if you’re squeamish.
3. Spread everything in an even layer and pop it in the oven for 10 minutes. This is where the magic starts.
4. Pull the pan out, drizzle BBQ sauce over the top, and give it a quick stir. Tip: Use the back of your spoon to press the rice down slightly for extra crispiness.
5. Make a well in the center, pour in the scrambled eggs, and mix gently. Back in the oven for 5 minutes—just until the eggs set.
6. Season with a pinch of salt, give it one final toss, and serve immediately. Tip: Garnish with green onions if you’re feeling fancy.

This fried rice is all about the crispy edges and smoky sweetness. Try serving it straight from the pan with extra BBQ sauce on the side for dipping—because why not?

Sweet and Sour Sheet Pan Fried Rice

Viral alert: This Sweet and Sour Sheet Pan Fried Rice is your next obsession. Crispy, tangy, and ridiculously easy—dump, bake, devour.

Ingredients

• 2 cups of day-old rice (trust me, it fries better)
• A splash of vegetable oil
• A couple of eggs, beaten
• 1 cup of diced pineapple (fresh or canned, no judgment)
• Half a cup of diced bell peppers (any color you’ve got)
• A handful of chopped green onions
• 2 tbsp of soy sauce
• 1 tbsp of rice vinegar
• A squirt of ketchup (yes, ketchup)
• 1 tsp of sugar
• A pinch of red pepper flakes (if you like a kick)

Instructions

1. Preheat your oven to 425°F and grab a large sheet pan.
2. Toss the rice with vegetable oil on the pan, spreading it out in an even layer. Bake for 10 minutes to get it crispy.
3. While the rice bakes, whisk together soy sauce, rice vinegar, ketchup, and sugar in a small bowl. Tip: This is your sweet and sour sauce—tweak the sugar or vinegar to hit your perfect balance.
4. Pull the pan out, push the rice to one side, and pour the beaten eggs on the other. Scramble them right on the pan for 2 minutes until just set.
5. Mix everything together—rice, eggs, pineapple, bell peppers, and green onions. Drizzle with your sauce and a pinch of red pepper flakes. Tip: Don’t skip the pineapple; its juice caramelizes into magic.
6. Bake for another 5 minutes until everything’s hot and the edges are crispy. Tip: Watch closely—those crispy bits are gold.

Expect a riot of textures: sticky rice, juicy pineapple, and crispy edges. Serve it straight from the pan with extra green onions for a pop of color.

Conclusion

Ready to revolutionize your weeknight dinners? Our roundup of 12 Delicious Sheet Pan Fried Rice Recipes offers endless inspiration for easy, flavorful meals. Whether you’re craving classic flavors or something new, there’s a recipe here for everyone. Don’t forget to try your favorites, leave a comment sharing which one you loved, and pin this article on Pinterest to keep these tasty ideas handy for your next meal!