Easy Sheet Pan Fried Rice (everything but the kitchen sink)

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oven fried rice with cooked rice

This easy sheet pan-fried rice was created on a whim and served as a vehicle to use a bunch of remainder ingredients that I had lying around in the fridge that needed to be used. I encourage you to use whatever you have that sounds appealing to you and come up with your creative variations. I call it everything but the kitchen sink fried rice. It is east meets west, colorful, aromatic, savory, has elements of crunchy, umami, and is highly nutritious and healthy. It embodies gourmet street food. 

The traditional cooking method for fried rice is using a hot wok but I wanted to try to make this into a sheet pan recipe and have less tending to so I could pop it in the oven and forget it(for only 15 minutes). It is fast once you get everything chopped and minced. 

You can use soy sauce or use something similar such as Tamari. My favorite option is an all organic soy-free marinade in the teriyaki flavor by the brand Big Tree. It uses coconut aminos and salt to get that soy sauce-reminiscent experience for a healthier option than soy, it is naturally gluten-free and it omits naturals flavors. I love this one because has some sweetness to it from added raisin juice and also ginger extract, which are nice elements for fried rice. It is my go-to, I use it for salad dressing, soups and sauces. You can purchase it here: Big Tree Soy Free Marinade Teriyaki. 

The other ingredients that are more “specialty items” worth linking, are the specific brand of chili crispy oil and seaweed snacks, incase you don’t have access to them in your local area. I love the chili crisp oil by Fly By Jing because it is less spicy and has more garlic crisp chunks which are caramelized, toasty, slightly sweet and chewy. Lastly, this is the brand of dehydrated seaweed snacks that I chopped for on top.

If you’re looking for a quick and easy “one-pot meal”, so to speak, try this fusion twist recipe that is always a crowd-pleaser and family favorite. Read below for all of the ingredients, tips, and tricks for pulling off this easy sheet pan-fried rice.

one pan fried rice

Everything but the kitchen sink fried rice ingredients:

Serves 6

•  2.5 cups Jasmine rice
• Sesame oil 
• 1/2 large white onion
• 2 inches fresh ginger root
• 5 cloves garlic
• 1 bunch broccolini
• 2 cups cauliflower
• 1 jalapeno
• 2 large eggs, scrambled
• 1.5 cups cashews
• Green onions/spring onions
• Dehydrated seaweed sheets, the tasty snacky ones (gimMe-sea salt)
• Chili crisp oil (Fly By Jing)
• Soy sauce or soy-free marinade (I use Big Tree Teriyaki)
• Garnish- cilantro, micro greens, more green onion or chives, seaweed paper and chopped roasted cashews on top. Drizzle of chili crisp oil.

Note* I call this everything but the kitchen sink(hello: cauliflower, broccolini, radishes, micro greens, kelp noodles) because I used up whatever I had lying around that needed to be used. A handful of these ingredients were randoms, I encourage you to use what you have and play with it.

How to make fried rice at home:

Use leftover rice or make ahead the jasmine rice so it can be refrigerated before cooked on the sheet pan with everything else.  Follow rice cooking instructions on the packaging and use rice maker or stovetop method. You can follow this guide to perfect instant pot rice, if you have a instant pot. Make sure rice is cold before hand.

Preheat oven to 400°F

Chop the ingredients: onions – into large bite size pieces, finely mince garlic, finely cut or grate fresh ginger root, chop broccolini and cauliflower into bite size pieces. Remove stem and seeds from jalapeño and finely chop. Slice green onions, slice dehydrated seaweed sheets Chop 1/2 cup of roasted cashews and set aside for garnishing the top later.  

Prepare the sheet by lightly coating in sesame oil and heating in oven to 400 degrees before placing the ingredients on it.  This helps rice and veggies not to stick.  

Place cauliflower, broccolini, onions, garlic, ginger, 1 cup whole cashews, chopped jalapeño on sheet, drizzle with sesame oil and use tongs to toss to coat. 

Add cold rice, break it up, drizzle more sesame oil and soy sauce or soy-free marinade and toss once more.  Cook at 400°F for 15 minutes. 

While the sheet pan vegetable fried rice is cooking, scramble the two eggs, add chives or more green onion if you like, and cook them omelet style, nice and thin and spread out. then cut up or slice into long sheets (like a French omelette), showed in photos. 

Remove sheet pan rice and veggies and place on a large serving dish. Top with egg, green onions, strips of seaweed sheets, cilantro, micro greens, chopped cashews and generous amount of chili crisp oil. 

If you enjoyed this vegetable fried rice recipe, you may also love these other recipes; Spicy Mediterranean Cauliflower, Crispy roasted Hen of the Woods Mushrooms or homemade chimichurri sauce. 

I’d love to hear about your favorite variations of your favorite sheet pan fried rice, so please leave a comment below. If you try out my recipe and make any changes or additions, feel free to share those as well! You can also find more of my food journey on Pinterest at Molé in the Wall, where I share my favorite recipes.