Sheet-Pan Fried Rice

Total Time Prep: 10 min. Cook: 20 min.
Yield 6 servings
Test Kitchen Approved
This sheet-pan fried rice is on par with the best takeout you've ever had. Run, don't wok!

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/4 cup soy sauce, plus more for serving
  • 2 tablespoons oyster sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 2 tablespoons sesame oil
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon pepper
  • 3-1/2 cups uncooked long grain rice, cooked and cooled
  • 3 garlic cloves, minced
  • 1 cup frozen peas and carrots
  • 3/4 cup chopped onion
  • 1/2 cup frozen shelled edamame, thawed
  • 1/2 cup frozen corn
  • 3 large eggs, room temperature
  • 3 green onions, thinly sliced

Directions

  1. Preheat oven to 450°. Brush olive oil evenly over the surface of a 15x10x1-in. baking sheet. Set aside.
  2. In a large bowl add rice, garlic, peas and carrots, onion, edamame, and corn. In a separate small bowl, whisk together soy sauce, oyster sauce, mirin, sesame oil, rice vinegar and pepper; pour over rice and stir to coat.
  3. Transfer mixture to the prepared sheet pan, spreading it into an even layer. Bake 15 minutes; stir. Bake an additional 10 minutes.
  4. Pour the beaten eggs over the surface. Return to the oven; bake 3-5 minutes or until the eggs are set. Using a spatula, stir the rice, breaking up the egg into large, bite-sized pieces. Top with green onion to serve.

Nutrition Facts

1 serving: 623 calories, 13g fat (2g saturated fat), 93mg cholesterol, 953mg sodium, 107g carbohydrate (4g sugars, 3g fiber), 16g protein.

I've made a lot of different fried rice recipes in my time, and this sheet-pan version tastes the closest to my favorite takeout restaurant. —Lauren Habermehl, Pewaukee, Wisconsin
Recipe Creator

© 2026 RDA Enthusiast Brands, LLC