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This sheet pan fried rice came to life when I wanted maximum crisp without the effort of stir-frying. By swapping the wok for a blazing hot oven and preheated pan, it delivers chewy golden rice with all the flavor and none of the stress. I love how this version skips the constant tossing and lets the oven do the work while still producing that craveable nutty crunch.
I first tried this when I had leftover rice and a full oven from baking cookies. The result surprised me so much I never looked back.
Ingredients
- Onion: finely chopped brings sweetness and helps build the base
- Carrots: diced small for tender crunch and vibrant color
- Scallions: sliced thin add a fresh sharp finish
- Garlic: minced adds deep savory aroma
- Vegetable or canola oil: helps everything roast evenly
- Kosher salt and white pepper: provide seasoning without overpowering
- Cooked white rice: best if day old with grains separated
- Low sodium soy sauce: for umami and balanced saltiness
- Fish sauce: a small amount adds depth and complexity
- Toasted sesame oil: gives that signature nutty aroma
- Frozen peas: add moisture contrast and a bright pop of green
- Fried eggs: optional for a hearty topping
Step-by-Step Instructions
- Preheat the Pan:
- Place a rimmed baking sheet in a 450 degree oven and allow it to get hot while prepping ingredients. This helps the rice and vegetables crisp immediately when they hit the surface.
- Mix the Aromatics:
- Combine chopped onion carrots scallions and garlic in a bowl. Toss with one tablespoon of oil and season with salt and white pepper until well coated.
- Roast the Vegetables:
- Carefully spread the vegetable mix onto the preheated baking sheet. Roast for 5 minutes stir then roast another 5 minutes until lightly caramelized.
- Season the Rice:
- In a bowl mix the separated rice with soy sauce fish sauce and sesame oil until every grain is evenly coated.
- Combine and Roast:
- Add the rice to the vegetables on the sheet pan. Mix gently and spread into an even layer. Roast for 15 minutes stirring halfway through to allow edges to brown.
- Finish with Peas:
- Add the frozen peas to the pan and mix to distribute. Return to the oven for 5 more minutes until peas are warmed and rice is crispy throughout.
- Top and Serve:
- Optional top with a fried egg for richness. Serve immediately while rice is hot and crisp.
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You Must Know
The toasted sesame oil is my favorite ingredient here. Its aroma fills the kitchen and gives the rice that unmistakable takeout character. I first used it when my daughter asked for Chinese food on a busy night and this dish saved the evening.
Storage Tips
Let leftovers cool fully before storing in airtight containers. Reheat in a hot pan or oven to revive the crispness. Avoid microwaving as it softens the texture.
Ingredient Substitutions
Use a frozen vegetable mix with peas and corn but skip high moisture veggies like broccoli which can steam the rice. Substitute tamari for soy sauce if avoiding gluten and try avocado oil for a neutral high heat alternative.
Serving Suggestions
Top each serving with a runny fried egg for richness. Add a dash of chili crisp or sriracha for heat. Pair with a cucumber salad or quick stir-fried greens to round out the meal.
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Cultural Context
This method takes cues from Chinese American fried rice but adapts for western home kitchens where wok hei is hard to achieve. The sheet pan brings crispness in a new yet familiar way.
Frequently Asked Questions About Recipes
- → Why use a sheet pan instead of a wok?
A sheet pan provides more surface area, allowing the rice to crisp and brown evenly, unlike a wok that often requires smaller batches at home.
- → What type of rice works best?
Day-old medium-grain, jasmine, or sushi rice gives the best texture. Fresh rice can work if dried briefly before using.
- → Can I add extra vegetables?
Yes, but avoid high-moisture veggies like mushrooms or broccoli that release steam and prevent browning.
- → How do I incorporate protein?
Use pre-cooked proteins like shrimp or chicken, stir them in with the peas near the end just to heat through.
- → Is it necessary to preheat the pan?
Yes, preheating ensures the vegetables and rice start crisping immediately, creating a chewy, golden crust.
- → Can I use fresh rice?
Yes, spread it out to dry after cooking. Removing moisture prevents clumping and helps achieve crispy texture.