Description
A quick and easy sheet pan fried rice recipe that combines colorful vegetables and savory soy sauce baked to perfection. This hands-off method uses the oven to create a flavorful, fluffy fried rice dish with minimal cleanup, making it perfect for busy weeknights.
Ingredients
Sauce
- 1/4 cup soy sauce
- 2 tablespoons canola or vegetable oil
- 2 tablespoons water
Main Ingredients
- 3 to 4 cups cooked rice (white or brown)
- 1 cup diced carrot
- 1 small- to medium-size onion, diced
- 1 stalk celery, diced
- 1 cup frozen corn, thawed
- 1 clove garlic, minced
- 2 large eggs, lightly beaten
- 1/2 cup sliced green onion
- Salt and pepper, to taste
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, canola or vegetable oil, and water until well combined.
- Reserve some sauce: Set aside 2 tablespoons of this sauce mixture in a separate small bowl for later use.
- Combine vegetables and rice: In a large bowl, mix together cooked rice, diced carrot, onion, celery, thawed corn, and minced garlic until evenly combined.
- Add sauce to rice mixture: Pour in the soy sauce mixture, minus the reserved 2 tablespoons, and toss thoroughly to coat the rice and vegetables evenly.
- Prepare baking sheet: Spray a large sheet pan with non-stick cooking spray and spread the rice mixture evenly over the surface.
- Bake the rice: Place the sheet pan in a preheated oven at 400°F and bake for 20 minutes, stirring the rice halfway through to ensure even cooking.
- Add beaten eggs: Remove the sheet pan from the oven, drizzle the beaten eggs over the rice, then return it to the oven and bake for an additional 5 minutes to cook the eggs through.
- Finish the rice: Take the pan out, stir well to break up any large pieces of cooked egg, then drizzle with the reserved 2 tablespoons of soy sauce mixture and stir again to coat evenly.
- Garnish and season: Stir in the sliced green onions and season with salt and pepper to taste before serving.
Notes
- You can use either white or brown rice, but day-old rice works best to avoid sogginess.
- Feel free to customize with other diced vegetables such as bell peppers or peas.
- If preferred, substitute soy sauce with a gluten-free tamari for a gluten-free version.
- Stirring halfway through baking prevents the rice from drying out and promotes even cooking.
- Make sure to break up the cooked egg well to evenly distribute it throughout the dish.