Better than take-out Baked Fried Rice! This recipe is loaded with veggies and hits all the marks when it comes to taste, flavor, and nutrition. In under 35 minutes you’ll have a crispy, crunchy, and oh so delicious dinner on the table (or a wonderful side) in a flash!
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Why You Need to Make this Fried Rice
- There’s no better way to incorporate vegetables into your family’s meals than including them when making a homemade version of a takeout favorite!
- This recipe is a great way to use up leftover rice or veggies and is a quick and easy weeknight dinner option. With the vegetables and rice prepared ahead of time, finishing off the cooking with one sheet pan in the oven makes for easy prep and clean up.
- If you’re always searching for simple vegetarian options that are flavorful and crowd-pleasing, like our Mediterranean Pasta Salad or Asiago Pesto Pizza with Broiled Tomatoes, this vegetarian baked fried rice is sure to become a go-to.
What You Need to Make this Recipe
Ingredient Tips
- Rice: Feel free to sub in preferred rice of choice! We usually do a 50-50 blend of white and brown.
- Veggies: if you are not a fan of the one’s listed here, that’s ok! Swap them out with your preferred veggies of choice.
- Spices: The red pepper flakes do add a little kick to this Baked Fried Rice (so much so my toddler noticed!) If needed, adjust to 1/4 teaspoon or omit and use black pepper and red pepper to garnish.
Ingredient Swaps
- Gluten-free/Soy-free: Sub a tamari or coconut aminos for the soy sauce.
- Rice: Sub in an alternative whole grain, like quinoa.
Quick Tips on How to Make this Sheet Pan Fried Rice
No need to worry when you see there are “10 steps” to this recipe! I just spelled it out for you so you see how easy it truly is to make!
Step 1:
First begin by sautéing the veggies on the stove with the oil. Be sure to preheat the oven now too!
Steps 2 – 5:
Whisk eggs, spices, vinegar and soy sauce in a large bowl. Mix in the cooked rice.
Step 6:
When the veggies are slightly cooked (about 8 minutes in), transfer them to the bowl with the egg and rice mixture.
Steps 7 + 8:
Spray a rimmed baking sheet with cooking spray, then evenly spread the rice and veggies over the sheet. Bake for 15 minutes at 375 degrees F, then bump the temperature up to 425 degrees F and give it a stir to finish off 10 more minutes of cooking.
Steps 9 + 10:
Remove and let cool. Serve with desired sides!
And of course, for my fellow spicy lovers out there, garnish with a drizzle of sriracha and chopped peanuts.
Expert Tips to Make Oven Fried Rice
Keep these in mind while preparing this Baked Fried Rice recipe:
- If using brown rice, be sure to cook fully. Brown rice tends to take a bit longer than white rice to cook. As long as the rice is cooked properly, after baking, the rice should be slightly crisp on the outside and tender on the inside.
- If looking to increase the protein, tofu, edamame, or peas can be added. For non-vegetarians, cubed, pre-cooked chicken, shrimp, or pork would be a great add-in!
- Rice vinegar adds a nice punch of tang and sweetness but if you don’t have it in your pantry, white wine vinegar, apple cider vinegar, or lime juice can be substituted 1:1 plus a ¼ teaspoon of sugar per tablespoon vinegar.
- Fresh herbs add brightness to the toasted flavors of this dish. We’ve suggested cilantro but if that’s not your jam, chopped scallions or basil would be delicious!
FAQs
Any rice you have on hand can be used for this recipe! White, brown, or basmati rice (like this Basmati Stir Fry Rice) would work well. If choosing white rice over brown, remember it will not be as high in fiber and some minerals such as manganese, selenium, and magnesium. A combination of white and brown would be great if you’re easing into including more whole grains in the diet!
The minerals mentioned, manganese, selenium, and magnesium, have important functions in the body such as supporting antioxidant function, immune function, and bone development, among other things. These minerals are removed from white rice when it is refined from brown rice. As a whole grain, brown rice is higher in fiber (can contain twice as much or more per serving than white rice) which increases satiation, can lower cholesterol, help control blood sugar, and nourishes gut bacteria.
Yes. If you don’t have access to a stovetop or would prefer not to pan fry the vegetables before baking with the rice mixture, the veggies can be steamed, baked, or microwaved.
Any plant-based oil works well in this recipe: olive oil, canola oil, avocado oil, or grapeseed oil are some possibilities. Peanut oil or walnut oil are also nice options if they’re available to you!
What to Serve this Recipe With
We love to have a few varieties of egg rolls and dumplings in the freezer to toss in our air fryer to have as a fun side!
But, you can also serve this with sautéd tofu or for a meat-based option, toss in some cooked chicken or beef!
Other Easy Recipe with Veggies You May Enjoy
Baked Fried Rice with Veggies
Ingredients
- 2 tablespoons sesame oil or oil of choice
- 1 tbsp minced garlic
- 1/2 cup onion chopped
- 1/4 head purple cabbage thinly sliced
- 1 cup carrots shredded
- 1 cup celery chopped
- 6 large eggs whisked
- 1/4 cup low sodium soy sauce use a GF variety if gluten intolerant
- 3 tablespoons rice vinegar
- 2 teaspoons ground ginger
- 1 teaspoon crushed red pepper flakes
- 3 cups cooked rice
- 1/4 cup peanuts chopped
- 1/4 cup cilantro chopped
Instructions
- Preheat oven to 375 degrees F.
- Saute the veggies and oil for 8 minutes over medium heat. While cooking, mix the eggs with the soy sauce, vinegar, ginger, and red pepper. Slowly stir in the rice, and then the veggies when they complete cooking.
- Spray a large rimmed baking sheet with cooking spray. Evenly spread the rice and veggie mixture over the pan, then set in the oven to cook for 15 minutes. Open the oven and stir the rice, then return to cook remaining 10 minutes at 425 degrees F.
- Remove from oven and top with chopped peanuts, cilantro and sauce if desired.
Notes
- I do not recommend skipping the sautéing of the veggies on the stove. This helps create a uniform consistency throughout the rice of your veggies.
- If using brown rice, be sure to cook fully. Brown rice tends to take a bit longer than white rice to cook. As long as the rice is cooked properly, after baking, the rice should be slightly crisp on the outside and tender on the inside.
- If looking to increase the protein, tofu, edamame, or peas can be added. For non-vegetarians, cubed, pre-cooked chicken, shrimp, or pork would be a great add-in! Add during the last 10 minutes of baking.
- Rice vinegar adds a nice punch of tang and sweetness, but if you don’t have it in your pantry, white wine vinegar, apple cider vinegar, or lime juice can be substituted 1:1 plus a ¼ teaspoon of sugar per tablespoon vinegar.
- Fresh herbs add brightness to the toasted flavors of this dish. We’ve suggested cilantro but if that’s not your jam, chopped scallions or basil would be delicious!
Be sure to connect with me on social and share a picture if you make one of these recipes, I love seeing the creations you are inspired to make! Tag @shawsimpleswaps and/or use the #shawkitchen !!! You can find me here: Instagram – Facebook – Pinterest!
Libby says
Wonderful technique! I didn’t have zucchini but three in chopped cauliflower and peas. Delicious! I will make this for 40 ladies this fall. Mine didn’t get crispy and I was wondering if I should increase the temperature a bit.
Elizabeth Shaw says
Oh yum, that sounds delicious! It could be variances in the ovens, I would bounce the temp up and keep a close eye on it. You can also add a tad bit of oil on top to help with crunch in the oven!
Mona says
I am not sure how I missed this on the first go-around of Recipe Redux sheet pan meal but sure glad I’m seeing it now. This is fantastic and such a creative sheet pan meal. Can’t wait to try it.
Elizabeth Shaw says
Ah thanks so much Mona!
Karman | The Nutrition Adventure says
Definitely a time savor! So customizable too!
Elizabeth Shaw says
Totally! Thanks Karman!
Allie says
i love this idea for baked “fried” rice
Elizabeth Shaw says
Thanks Allie!
Deborah @ Confessions of a mother runner says
I was wondering how rice would be baked this -looks really delicious! I hope you will add this recipe to our meatless Monday link up next week too
Elizabeth Shaw says
Thank you so much Deborah!
Brynn at The Domestic Dietitian says
My mind is blown….baked fried rice!!! amazing. I make fried rice all the time but have to stand over the stove constantly string or adding things. This is great!
Elizabeth Shaw says
Thanks Brynn!