This genius method delivers perfectly crispy fried rice using your oven’s high heat and a sheet pan. It’s easier than traditional wok-fried rice and creates amazing texture with minimal stirring.

Main Ingredients

The Rice Base:

• 4 cups day-old cooked rice
• 2 tablespoons vegetable oil
• 2 tablespoons sesame oil
• 3 large eggs, beaten
• 1 cup frozen peas and carrots
• 1 cup frozen corn
• 1 cup diced onion
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, minced

The Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon white pepper
• 1/2 teaspoon sugar (optional)

Garnishes:

• 3 green onions, sliced
• Toasted sesame seeds
• Extra soy sauce to taste

Method

Step 1: Preparation

1. Preheat oven to 450°F
2. Break up rice clumps
3. Line large sheet pan with parchment
4. Mix all sauce ingredients

Step 2: Assembly

1. Spread rice on sheet pan
2. Drizzle with both oils
3. Add vegetables around edges
4. Make wells for eggs

Step 3: Baking Process

1. Initial bake: 10 minutes
2. Add beaten eggs to wells
3. Return to oven 5-10 minutes
4. Stir once halfway through

Step 4: Finishing

1. Remove from oven
2. Add sauce mixture
3. Toss everything together
4. Add garnishes

Expert Tips

1. Rice Success:

• Use cold leftover rice
• Break up all clumps
• Spread in even layer
• Don’t overcrowd pan

1. Best Results:

• Preheat pan in oven
• Maintain high heat
• Watch eggs carefully
• Season to taste

Creative Variations

1. Protein Options:

• Diced chicken
• Cooked shrimp
• Cubed tofu
• Chinese sausage

1. Vegetable Additions:

• Snow peas
• Bean sprouts
• Mushrooms
• Water chestnuts

Perfect for:

• Easy dinners
• Meal prep
• Using leftovers
• Large batches

Key Points:

• Use day-old rice
• High heat essential
• Don’t overcrowd
• Season well

This sheet pan method revolutionizes fried rice by creating perfect texture with minimal effort. The large surface area ensures even cooking and those coveted crispy bits!