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Sheet Pan Leftover Fried Rice

This sheet pan recipe is the perfect solution for using up leftover rice, vegetables, and proteins. It’s an easy meal that’s packed with flavor and ready in just 30 minutes—ideal for a quick weeknight dinner.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
442 calories per serving

Ingredients

> 1 (15.9 oz) pkg Nature's Promise ® Precooked Brown Rice or 2 cups leftover rice
> 1 cup frozen peas, thawed
> 2 cups mixed chopped raw vegetables or 1 (12 oz) pkg frozen mixed vegetables, thawed
> 2 cups leftover cooked protein
> 2 cloves garlic, minced
> 1 (1 - inch) piece fresh ginger, peeled and grated
> 2 tbsp vegetable oil
> 2 tbsp low-sodium soy sauce
> 2 tbsp rice vinegar
> 1 tbsp sesame oil
> 4 large eggs
> 2 green onions, finely chopped

Protein:

> Ground beef
> Chicken
> Pork chops
> Shrimp

Vegetables:

> Celery
> Bell peppers
> Carrots

Steps

1
Place a baking sheet in oven and preheat oven to 475°F. In a large bowl, combine the rice (breaking up rice, as needed, if using precooked rice), peas, vegetables, protein (if using), garlic, ginger, vegetable oil, soy sauce, vinegar, and sesame oil. Season with salt and pepper. Mix thoroughly until rice is fully coated.
2
Carefully remove baking sheet from oven. Spread rice mixture evenly onto baking sheet. Bake for about 15 min., until edges start to toast. Use a spatula to toss the rice, scraping up any pieces that stick.
3
In rice on baking sheet, make 4 indents and crack 1 egg into each indent. Season eggs with salt and pepper. Bake for 7–10 min., until eggs are fully cooked. Remove from oven and, using a spatula, break up the eggs into pieces, combining with rice mixture. Garnish with the green onions and serve.

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