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Sheet Pan Fried Rice


A healthier baked fried rice that cooks on a single sheet pan. An easier way to make fried rice that requires less work and clean-up.

I’m really excited to share this recipe with you today. I love fried rice and this is my new favorite way to cook it. I like that I don’t have to be constantly stirring while the rice is cooking and I also like that I can make a huge amount at once. Usually I would need an oversized skillet or wok and mine are really heavy so I rarely use them.

All the ingredients cook on the sheet pan. The rice bakes on the sheet pan as well and it tastes as good as regular stir fry fried rice.

For a healthier version of sheet pan fried rice check out my Sheet Pan Cauliflower Fried Rice!

Sheet Pan Fried Rice

Servings: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Dishes, Side Dish
Cuisine: Asian
Everything cooks on one sheet pan for an easy and healthier fried rice.


  • 1 ½ lb chicken breasts cut into small cubes (about ¾ inch)
  • 4 packed cups leftover cooked rice (see note)
  • 4 ½ tbsp low sodium soy sauce
  • 3 ½ tbsp sesame oil
  • 1 ½ cups frozen peas and carrots
  • salt to taste
  • 3 eggs whisked
  • 4 scallions thinly sliced


  • Preheat oven to 375°F.  Coat the surface of a large sheet pan with canola cooking oil spray. Place chicken in a single layer on sheet pan, making sure none of them overlap or touch. Cook chicken about 5 minutes or until the surface of the chicken has changed to a cooked white color but the interior of the chicken is still pink and uncooked.
  • While chicken is cooking, add rice, soy sauce, sesame oil and vegetables to a large bowl. Mix to break up the rice and evenly coat the rice with soy sauce and sesame oil.
  • Pour rice mixture onto sheet pan. Stir chicken into the rice. Spread rice evenly across sheet pan. Place sheet pan into oven and bake rice for about 10 minutes or until chicken is fully cooked and rice is no longer wet. Taste and add salt as needed.
  • Make three wells on your sheet pan (move rice aside to have three large holes on your sheet pan). Pour whisked eggs into the three wells.  Place your sheet pan back into the oven and cook eggs for about 3-4 minutes or until they are just starting to cook on the surface but are still very wet and not yet set. Scramble the eggs with a fork and evenly mix into the rice.
  • Bake for another 2-3 minutes until eggs are fully cooked. If you wish for a drier fried rice, bake for a little longer, about 3-5 minutes instead of 2-3.
  • Garnish with scallions. Serve while warm.


  • It’s best to use leftover rice that is stiff and cold rather than freshly cooked rice.


Serving: 0.13of recipe, Calories: 322kcal, Carbohydrates: 30.3g, Protein: 25.3g, Fat: 10.3g, Saturated Fat: 2g, Sodium: 373.5mg, Fiber: 1g, Sugar: 0.2g, NET CARBS: 29g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I’d love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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