Sheet Pan Fried Rice
Baking the rice on a sheet pan guarantees more of the crispy, crunchy bits that make fried rice the perfect food. For this recipe, the older and drier the rice the better. If you must start with freshly cooked grains, spread them out on a sheet pan to dry out in the refrigerator first.
Equipment
- 1 Large sheet pan Essential for baking and crisping the rice.
- 1 Large Mixing Bowl For thoroughly combining rice and seasonings.
- 1 Box Grater For grating carrots, garlic, and ginger.
- 1 Metal Spatula For tossing and scraping rice on the hot sheet pan.
- 1 Whisk For blending the eggs before drizzling.
Ingredients
Main
- 4 cups cooked rice preferably leftover and slightly dry
- 5 scallions white and dark green parts separated, thinly sliced
- 2 large carrots peeled and grated using the large holes on a box grater
- 3/4 cup frozen peas thawed
- 2 garlic cloves finely grated
- 1 tablespoon finely grated ginger
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 3 tablespoons seasoned rice wine vinegar
- 1 tablespoon sesame oil
- 3 large eggs beaten to blend
- 3/4 pound medium shrimp peeled and deveined, tails removed
- Toasted sesame seeds and sriracha for serving
Instructions
- Preheat the oven to 475 degrees F.
- Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.
Notes
For optimal crispy fried rice, always use leftover, dry rice. If using fresh rice, spread it thinly on a sheet pan and refrigerate for at least 30 minutes to an hour to remove excess moisture; this is critical for achieving the desired texture. Ensure an even, single layer on the sheet pan to promote roasting and browning, preventing steaming. Overcrowding will lead to soggy rice. Monitor the shrimp closely; they cook rapidly, so remove from the oven once opaque to avoid toughness. For enhanced aroma and deeper flavor, consider a final drizzle of toasted sesame oil just before serving, after baking. Adjust soy sauce and seasoned rice wine vinegar to your preference for a balanced sweet, salty, and tangy profile.