Sheet Pan Fried Rice
Sheet Pan Fried Rice! Otherwise known as Baked Fried Brown Rice. Also known as a dinner that that everyone in the family will eat, which is always a victory, isn’t it?
Baked fried brown rice was a popular recipe on my first food blog, but now I’ve made it a meal by adding tofu too. My preschooler requested this in her lunch (minus the green onions because: preschoolers) after we had it for dinner, which is how I know I’ve hit the proverbial ball out of the park.
Traditional fried rice is made in a wok with lots of oil. It’s hard to pull off at home—I mean, maybe I’m just a bad cook, but I’ve always had trouble getting the texture right, and on the few occasions I’ve tried to make fried rice the traditional way, it turns out greasy and weird and just not good at all. I’ve found that we like this Sheet Pan Fried Rice much better.
I’ve experimented with different cooking temperatures and low(ish) and slow is the way to go. It allows the moisture to slowly cook off from the rice for a nice, chewy, crispy-on-the-edges result.
Pineapple fried rice is my thing, so I add chunks of pineapple, but you can add whatever vegetables you like to your fried rice instead. Before having kids, I always added sriracha to this recipe, but now that I have to make it without I can say with confidence that it tastes just as good sans hot sauce.
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Sheet Pan Fried Rice
Making fried rice at home used to involve a lot of disappointment and even more oil. No more! This version is even better and it’s made on a sheet pan.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- 4 cups leftover brown rice
- 1 bunch green onions, sliced into 1-inch pieces
- 1 cup pineapple chunks (canned, fresh, or frozen)
- 1 cup fresh or frozen edamame, thawed
- 8 ounces braised or marinated tofu, cubed
- 1/2 cup raw cashew pieces
- 3 tablespoons avocado oil (or any other cooking oil you have on hand)
- 3 tablespoons tamari or soy sauce
- 1 tablespoon sriracha (optional–you can use more if you like too)
- Preheat oven to 325ºF.
- Combine the rice, green onions, pineapple, edamame, tofu, and cashews on a sheet pan. In a small bowl, whisk together the oil, soy sauce, and sriracha. Pour the oil mixture over the rice mixture and toss to coat.
- Bake the rice for 45-60 minutes, stirring about every 20 minutes, or until the rice is mostly dry and beginning to get crispy near the edges of the pan. Serve with additional soy sauce and sriracha, if desired.