Fried rice tray is a hands-off way to make classic fried rice using a single sheet pan in the oven. Instead of stir-frying in a wok, you spread rice, vegetables, and protein on a rimmed baking sheet and roast until lightly crisped and fragrant. It delivers the same savory, slightly smoky flavor with far less active cooking time, and it’s perfect for feeding a crowd or meal-prepping.
Ingredients
- 4 cups (720 g) cooked and cooled day-old long-grain rice (see Tips)
- 3 tablespoons (45 ml) vegetable oil, divided
- 2 large eggs, beaten
- 1 cup (150 g) diced onion
- 1 cup (120 g) diced carrots
- 1 cup (150 g) frozen peas, thawed
- 3 cloves garlic, minced
- 1 cup (150 g) diced cooked ham, chicken, or tofu (optional)
- 3 tablespoons (45 ml) soy sauce (low-sodium if preferred)
- 1 tablespoon (15 ml) toasted sesame oil
- 2 green onions, thinly sliced
- Salt and white pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet (about 18×13 inches / 46×33 cm) with aluminum foil or parchment paper for easy cleanup.
- Spread the cooked rice evenly on the prepared baking sheet. Drizzle with 2 tablespoons (30 ml) of the vegetable oil and toss to coat. Spread it out in a single layer.
- Roast the rice for 10 minutes, stirring once halfway, until it starts to dry out and lightly toast. Remove from the oven and push the rice to one side of the pan.
- On the empty side of the pan, add the remaining 1 tablespoon (15 ml) vegetable oil. Pour in the beaten eggs and scramble them directly on the pan, using a spatula to break them into small curds. Cook for 1–2 minutes, just until set, then mix the eggs into the rice.
- Add the onion, carrots, peas, garlic, and your chosen protein (if using) to the pan. Toss everything together with a spatula to combine.
- Drizzle the soy sauce and sesame oil over the mixture. Toss again to coat evenly. Spread the mixture back into a single layer.
- Return the pan to the oven and roast for another 10–15 minutes, stirring once halfway, until the vegetables are tender and the rice is slightly crispy at the edges.
- Remove from the oven, season with salt and white pepper to taste, and sprinkle with sliced green onions. Serve hot.
Tips
- Use day-old rice: Freshly cooked rice is too moist and will turn mushy. Spread freshly cooked rice on a tray and refrigerate uncovered for 1–2 hours to dry it out, or use leftover rice from a takeout order.
- Customize the protein: If using raw chicken, pork, or shrimp, cut it into small pieces and roast it on the pan for 5–7 minutes before adding the rice. Ensure it reaches a safe internal temperature: chicken and pork to 165°F (74°C) for poultry, 145°F (63°C) for whole cuts of pork with a 3-minute rest, and shrimp until opaque and firm (about 145°F / 63°C).
- Don’t overcrowd: For extra crispy rice, use a large pan and avoid piling the rice too thick. If your pan is smaller, cook in batches.
- Season gradually: Soy sauce is salty; start with 2 tablespoons and add more after tasting, especially if your protein is already seasoned.
Serving Suggestions
Serve this fried rice tray as a complete meal with a side of pickled vegetables or a simple cucumber salad. It also pairs well with grilled teriyaki chicken, sweet and sour pork, or steamed dumplings. For a vegetarian version, add extra tofu or edamame and serve with a fried egg on top.
Variations
- Kimchi fried rice: Add 1 cup (150 g) chopped kimchi and 1 tablespoon (15 ml) kimchi juice in place of the peas. Reduce soy sauce to 2 tablespoons (30 ml).
- Pineapple fried rice: Add 1 cup (165 g) diced pineapple and 1/4 cup (40 g) cashews during the last 5 minutes of roasting. Use coconut aminos instead of soy sauce for a slightly sweet twist.
- Spicy fried rice: Stir 1–2 tablespoons (15–30 g) gochujang or sriracha into the soy sauce before adding.
- Brown rice version: Substitute cooked brown rice for white; increase the initial roasting time to 12–15 minutes since brown rice holds more moisture.
Storage and Reheating
Refrigerate leftover fried rice in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To reheat, spread it on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or stir-fry in a hot skillet with a splash of water or oil. You can also microwave individual portions for 1–2 minutes, but the rice will be softer. For longer storage, freeze in a zip-top bag for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use fresh rice instead of day-old? Yes, but you need to dry it out first. Spread hot cooked rice on a baking sheet and refrigerate uncovered for 1–2 hours. This removes excess steam and helps the grains stay separate.
Why is my fried rice mushy? Mushy rice usually comes from using too much moisture. Make sure your rice is fully cooled and dry, and avoid over-saucing. Also, don’t cover the pan while roasting, as trapped steam will soften the rice.
Can I make this ahead of time? Yes, you can assemble the tray (without the eggs and soy sauce) up to 24 hours ahead. When ready to bake, add the eggs and soy sauce and follow the instructions. The rice may need a few extra minutes in the oven if starting from cold.
What if I don’t have a large baking sheet? Use two smaller sheets or a 9×13-inch (23×33 cm) pan, but reduce the oven temperature to 400°F (200°C) and increase the roasting time by 5–7 minutes. Stir more frequently to prevent burning.
Can I make this vegan? Absolutely. Skip the eggs or use a plant-based egg substitute, and choose tofu or tempeh instead of meat. Use soy sauce or tamari, and ensure your sesame oil is authentic (not a blend) for the best flavor.
Is it safe to reheat rice? Yes, if stored properly. Cool rice within 1 hour and refrigerate within 2 hours. Reheat to an internal temperature of 165°F (74°C) and never reheat rice more than once.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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