Golden Sheet Pan Fried Rice

Golden Sheet Pan Fried Rice on FoodForYourGood.com with broccoli, peas, carrots, and scrambled eggs on a white marble background. — Golden Sheet Pan Fried Rice baked to perfection with colorful vegetables, eggs, and sesame seeds, served straight from the oven.

Golden Sheet Pan Fried Rice is the ultimate way to enjoy takeout flavors without the extra oil or hassle of constant stirring. Baked in the oven until perfectly crisp and savory, this recipe transforms simple day-old rice into a golden, flavor-packed dish that’s both effortless and delicious. Because it’s roasted on a single sheet pan, cleanup is quick, making it ideal for busy weeknights.

This oven-baked twist also has roots in traditional fried rice techniques. While the wok brings that famous smoky flavor, the sheet pan allows the rice to toast evenly, almost mimicking the high heat of restaurant kitchens. With colorful vegetables, scrambled eggs, and a sesame-soy blend, every bite is comforting yet fresh.

Perfect as a standalone meal or as a side to grilled chicken, shrimp, or tofu, Golden Sheet Pan Fried Rice is versatile, family-friendly, and irresistibly good. With its crispy texture and bold flavors, it’s a dish that will keep you coming back for seconds.

Recipe Yield: 4 servings

INGREDIENTS

3 cups cooked jasmine rice, chilled overnight
1 cup frozen peas and carrots mix, thawed
1 small red bell pepper, diced
1 cup broccoli florets, small bite-sized pieces
3 green onions, sliced (white and green parts separated)
3 large eggs, lightly beaten
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
2 tsp toasted sesame seeds
2 cloves garlic, minced
1 tbsp vegetable oil
Sea salt, to taste
Black pepper, to taste

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper. Spread chilled rice evenly across the pan, breaking up clumps with your fingers.

2. Season the rice:
In a small bowl, whisk together sesame oil, soy sauce, oyster sauce, rice vinegar, and garlic. Drizzle over rice and toss gently with a spatula to coat.

3. Add vegetables:
Scatter peas, carrots, red bell pepper, broccoli, and the white parts of the green onions over the rice. Toss again to evenly distribute.

4. Bake and stir:
Bake for 12 minutes, then carefully remove and stir everything to ensure even cooking. Return to oven for another 8–10 minutes, until vegetables are tender and rice begins to crisp slightly.

5. Make the eggs:
While rice bakes, heat vegetable oil in a skillet over medium heat. Pour in beaten eggs, scramble gently until just set, then remove from heat.

6. Combine and finish:
Add scrambled eggs and green onion tops to the sheet pan. Toss gently, sprinkle with sesame seeds, and season with salt and pepper if needed.

7. Serve warm:
Spoon into bowls and enjoy straight from the oven with extra soy sauce if desired.

Helpful Tips to Perfect This Recipe

Use Day-Old Rice: Cold, dried-out rice ensures your fried rice crisps beautifully without turning mushy.
Stir Halfway Through: Tossing mid-bake prevents burning and gives every grain that signature golden edge.
Boost the Flavor: Add a drizzle of chili oil, sriracha, or extra oyster sauce before serving for a deeper punch.

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