8 Sheet Pan Fried Rice Dinner Recipes

These sheet pan fried rice dinner recipes turn takeout fried rice into a hands-off oven dinner, with crispy rice edges and no standing over a hot wok stirring.

From a classic vegetable and egg version to a chicken fried rice, a shrimp one, and a hibachi copycat, they all spread across one pan and crisp up in the heat of the oven.

Here are the eight I make most!

The whole idea is spreading cooked rice and the mix-ins across a sheet pan so the rice crisps in the oven the way it does against a wok, without the constant stirring.

Day-old cold rice is what makes any fried rice work, since fresh rice steams and clumps while chilled rice separates into distinct, crispable grains.

1. Sheet Pan Fried Rice

The base version, with rice, peas, carrots, and scrambled egg all spread on one pan and roasted until crispy.

It’s the one to learn first, since every other version builds on it.

Spread the rice thin so the whole pan gets crispy edges.

Soy sauce and sesame oil tossed through at the end!

2. 15 Minute Sheet Pan Chicken Fried Rice

Chicken and rice with vegetables roasted on a pan for a fast weeknight version that beats delivery on time.

Cooked or rotisserie chicken means it comes together in about fifteen minutes.

Push the rice to the edges where it crisps best.

A drizzle of extra soy sauce to serve.

3. Sheet Pan Chicken Fried Rice

Chicken, rice, and a mix of vegetables baked together into a full dinner off one tray.

Everything roasts at once, so the chicken cooks while the rice crisps.

Whisk the egg in during the last few minutes so it sets in ribbons.

It feeds a family with one pan to wash.

4. Sheet Pan Fried Rice with Egg

Rice, vegetables, and egg roasted on a pan with soy and sesame for a simple, crispy dinner.

Make a well for the egg or scramble it in at the end so it stays fluffy.

Chilled rice from the fridge crisps up far better than fresh.

Green onions over the top to finish.

5. Crispy Oven Fried Rice

An early take on the method, with rice and vegetables spread thin and roasted until the grains go crisp and golden.

Cranking the oven high is what gets that toasted, wok-style edge.

Give the pan a stir halfway so the crisping is even.

It’s proof the oven can do what a wok does.

6. Sheet Pan Fried Rice with Vegetables

A loaded vegetable version with rice, peas, carrots, and whatever else needs using up, all crisped in the oven.

It’s a clean-out-the-fridge dinner that turns odds and ends into something good.

Chop the vegetables small so they cook in the same window as the rice.

A splash of rice vinegar brightens it at the end.

7. Sheet Pan Fried Rice with Shrimp

Shrimp, rice, and vegetables roasted together for a fried rice that eats like a full seafood dinner.

The shrimp goes on toward the end since it cooks in just a few minutes.

Pull the pan as soon as the shrimp curls and turns opaque so it stays tender.

A squeeze of lime and a little chili to serve.

8. Copycat Hibachi Sheet Pan Fried Rice

The steakhouse hibachi fried rice made on a sheet pan, with butter, soy, and plenty of that toasted flavor.

Butter is what gives hibachi rice its richness, so don’t skip it.

Spread it thin and let it crisp for that griddle-cooked taste.

Serve it with the yum yum sauce that makes it feel like the real thing!

Notes on Sheet Pan Fried Rice

Cold, day-old rice is the one thing you can’t skip, since fresh rice holds too much moisture and steams into a clump when you want crisp, separate grains.

Spread the rice in a thin, even layer so as much of it as possible touches the hot pan and turns crispy.

A hot oven around 450 degrees is what mimics the high heat of a wok and gives the rice its toasted edges.

Give the pan one good stir partway through so the rice on top gets a turn against the metal, then let it crisp again.

A heavy half sheet pan holds the heat and crisps the rice better than a flimsy one that warps.

Line it with parchment so the rice lifts off clean, and keep a bottle of toasted sesame oil on hand since a little at the end is what makes it taste like takeout.

A splash of low sodium soy sauce lets you season to taste without the dish turning too salty.

Cook the rice a day ahead and chill it, and dinner the next night is barely any work at all.

More Quick Dinners on the Site

My quick crockpot dinners with ten minutes of prep post rounds up more fast, low-effort weeknight meals.

The crockpot meals with chicken breast that don’t dry out post covers easy chicken dinners for the rest of the week.

And the crockpot chicken alfredo pasta is my go-to when the craving is for something creamy and rich.