Sheet pan fried rice
The oven does the frying here, so the rice gets crispy edges while you do nothing, and the eggs cook right on the pan.
- 45 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $1.12 a serving
- 500 calories
- Good the next day
- Vegetarian
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice, cooked and chilled, about 4½ cups (leftover rice is perfect)
- 2 cups frozen mixed vegetables
- 4 large eggs
- 4 stalks green onions, sliced
- 2 tsp sesame oil
- 1 tsp sriracha (optional)
From your pantry
- 3 tbsp vegetable oil
- 3 tbsp soy sauce, divided
- 1 tsp garlic powder
Each serving has about 500 calories, 15 g protein, 67 g carbs and 18 g fat, and costs about $1.12 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No frozen mixed vegetables? Frozen peas or frozen corn or frozen green beans work.
- No green onions? Chives work.
- No sriracha? Hot sauce works.
Steps
Tap an underlined word for a quick explanation.
the oven to 450°F with a rack in the middle.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Break up the cold rice with your fingers right on a large . with the oil and 2 tablespoons soy sauce, sprinkle with the garlic powder, and until every grain is shiny.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Spread the rice into an even layer and 15 minutes, until the edges start to .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 15 min
Dolly’s tip: Don’t stir yet. The rice touching the hot pan is what turns crispy, like takeout.Stir in the frozen vegetables, spread everything out again and 8 minutes more, until the rice is steaming hot.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 8 min
Dolly’s tip: Use rice that went into the fridge within 2 hours of cooking. Rice left out overnight isn’t safe, even once it’s fried.Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
While it , the eggs with the rest of the soy sauce in a bowl.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Take the pan out and set it on the stovetop. Push the rice to the edges to make a space in the middle, pour in the eggs and 4 to 5 minutes more, until just set.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 4 min 30 sec
Dolly’s tip: The pan is very hot, so wear oven mitts the whole time you’re moving the rice.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Scramble the eggs with a spatula right on the pan, then stir them into the rice with the green onions and sesame oil.
Taste, add more soy sauce if it needs salt, and serve with sriracha.
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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