You know I’m always looking for ways to add more vegetables to my family’s diet. I’ve had pretty good luck with winter vegetable grain bowls and crunchy asian salad but, overall, our range of “acceptable” vegetables is often limited to broccoli and carrots.
Therefore, I’m always excited when I find new recipes using those particular vegetables. Sheet pan fried rice lets me turn a dish that is is usually light on the vegetables and heavy on the carbs to something much more nutritious and balanced. And who doesn’t love fried rice!
Special Equipment for Sheet Pan Fried Rice
You will need a good sized sheet pan, something around 18×13 inches with 1 inch sides. That size is often referred to as a “half sheet”. A pan that size will allow everything to be spread out so they roast and char properly. The sides also let you toss everything around and still keep everything in the pan.
The other important item is a really hot oven. Be sure to heat the oven to 450 degrees F. Otherwise, the vegetables, rice, and chicken will get steamed but not really roasted.
Can I double the recipe?
Yes! Everyone loves fried rice and it makes great leftovers.
You can double all the ingredients but then use two sheet pans rather than one so there is still plenty of room to spread out the vegetables, rice, and chicken.
Are there special ingredients?
Most of the ingredients are what you would expect – broccoli, carrots, rice, and soy sauce. However, there is one special ingredient I like to add to my fried rice. It’s oyster sauce. Oyster sauce is a mixture of oyster extract, assorted seasonings, sugar, and spices. It’s used in a ton of Asian stir-fry dishes because it adds so much flavor. My favorite brand is Lee Kum Kee’s Premium Oyster Flavored Sauce. You can find oyster sauce in the Asian food aisle at most grocery stores or at the Asian super market.
If you can’t find oyster sauce, you can replace it with more soy sauce.
What to Serve with Sheet Pan Fried Rice
I grew up eating fried rice with a fried egg on top (runny yolk required) so it feels incomplete to me without one. However, even without the fried egg, fried rice is a meal unto itself, especially this version which is loaded with veggies. So, if you just want to keep things easy, skip the eggs.
- 3 cups broccoli florets
- 1 cup diced carrots (medium to large dice)
- 2 tablespoons olive oil
- 1 tablespoon + 2 teaspoons pure sesame oil, divided
- Kosher salt
- Freshly ground black pepper
- 3 cups cooked long-grain rice, chilled
- 4 tablespoons soy sauce, divided
- 2 tablespoons oyster sauce
- 1 1/4 cups shredded rotisserie chicken
- 1 tablespoon granulated sugar
- Chopped cilantro, for serving
- Chopped green onions, for serving
- Fried eggs, for serving, optional
- Heat oven to 450 degrees F.
- Place the broccoli and carrots in a single layer on one half of a large sheet pan. Drizzle with 2 tablespoons olive oil and 1 tablespoon sesame oil. Season with salt and pepper. Toss the vegetables with the oils and seasonings until vegetables are evenly coated.
- In a medium bowl, toss the rice with 2 tablespoons soy sauce, oyster sauce, and remaining 2 teaspoons sesame oil until the rice is evenly coated.
- Spread the rice out next to the vegetables on the sheet sheet.
- Roast the vegetables and rice in the oven for 10 minutes.
- Meanwhile, in a small bowl stir the remaining 2 tablespoons of soy sauce and sugar together until the sugar is dissolved. Toss the shredded chicken with the soy sauce mixture until the chicken is evenly coated.
- After the vegetables and rice have roasted for 10 minutes, remove the pan from the oven. With a spatula, toss the vegetables around on the pan. Then toss the rice around, scraping up any stuck-on pieces.
- Move the vegetables and rice as needed to make room for the chicken. Add the chicken to the pan then return the pan to the oven. Continue roasting for another 7-10 minutes until the vegetables are tender and nicely charred, and chicken is slightly browned.
- Remove the pan from the oven and toss everything together. Serve rice with green onions, cilantro, and fried eggs, if desired.
Keywords: how to make fried rice in oven, oven fried rice, sheet pan fried rice