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Sheet Pan Fried Rice

December 10, 2018

Serves four people.

Sometimes the simplest recipes taste best. This easy version of fried rice comes together in no time and gets a unanimous family thumbs up. You might have to make a double batch!


4 cups cooked rice (preferably leftover and slightly dry)
1 bunch scallions, thinly sliced, dark green tops separated for garnish
2 large carrots, peeled and grated using the large holes on a box grater
3 cloves garlic, finely grated
1 tablespoon finely grated ginger
1/4 cup low sodium tamari or soy sauce
1/4 cup grapeseed oil, or other high-heat oil
3 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
3/4 cup frozen peas, thawed 
3 large eggs, at room temperature, lightly beaten
toasted sesame seeds for garnish (optional)
shrimp, cubed tofu, or leftover chicken or turkey (optional)


  1. Preheat oven to 475 degrees. Line a half sheet pan with foil, preferably nonstick, for easy cleanup.
  2. In a large bowl, mix together white and light green parts of scallions, carrots, garlic, ginger, tamari, oil and vinegar. Add in the rice and toss until rice is completely coated, breaking up any lumps of rice.
  3. Spread the mixture evenly on the prepared sheet pan and bake for 15 minutes. The rice should begin to get crispy on the outer edges. 
  4. Remove from oven, add in the peas, and toss with the rice, fluffing the rice up a bit. In a thin stream, pour loops of the beaten egg over the rice mixture. Return pan to oven and cook for another 5 minutes, At this point, add in any cooked meat or tofu, and cook an additional 5 minutes. To serve, top rice mixture with sesame seeds and dark scallion greens.