This oven baked 5-ingredients sheet pan fried rice is my busy mom friend’s secret weapon for feeding a crowd without ever touching a wok. Everything happens right on a big rimmed baking sheet: the rice gets fluffy and a little toasty, the veggies roast, and the eggs scramble in the oven at the very end. It’s budget-friendly, uses pantry and freezer staples, and feels like takeout-style fried rice with way less effort and cleanup. Perfect for those nights when you’re juggling work, homework, and activities but still want something homemade and comforting.
Serve this sheet pan fried rice straight from the pan with a drizzle of soy sauce or a splash of hot sauce. It pairs well with simple protein add-ons like rotisserie chicken, leftover roast pork, or frozen chicken nuggets for the kids. A quick side of sliced cucumbers with a little rice vinegar and salt or a bagged salad mix rounds out the meal. If you’re feeding a crowd, set out bowls of chopped green onions, sesame seeds, and extra frozen veggies so everyone can customize their own bowl.
Oven Baked 5-Ingredients Sheet Pan Fried RiceServings: 6
Ingredients
2 cups long-grain white rice, uncooked
3 1/2 cups low-sodium chicken broth (or water)
2 cups frozen peas and carrots mix
4 large eggs
1/4 cup soy sauce (plus more to taste)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a large rimmed sheet pan (about 18x13 inches) with oil or nonstick spray to help prevent sticking and make cleanup easier.
Spread the uncooked long-grain white rice evenly over the sheet pan in a thin, even layer, breaking up any clumps with your fingers so it cooks uniformly.
Pour the low-sodium chicken broth evenly over the rice, tilting the pan gently so the liquid reaches all corners. The rice should be mostly submerged but still in a fairly shallow layer.
Sprinkle the frozen peas and carrots mix evenly over the rice and broth. There’s no need to thaw the vegetables; they will cook perfectly from frozen in the oven.
Drizzle the soy sauce evenly over the surface of the rice and vegetables. Use a spatula or spoon to gently stir and spread everything into an even layer again, making sure the soy sauce is distributed without splashing too much liquid over the sides.
Carefully transfer the sheet pan to the preheated oven. Bake for 20 minutes, then pull the pan out and gently stir the rice, scraping up any grains from the edges so they cook evenly and don’t dry out. Spread back into an even layer.
Return the sheet pan to the oven and bake for another 10 to 15 minutes, or until the rice is tender and most of the liquid has been absorbed. If your oven runs hot and the edges are getting too browned, give it another gentle stir halfway through this time.
While the rice finishes baking, crack the eggs into a small bowl and beat them with a fork until well combined and slightly frothy. Season with a small pinch of salt if desired, keeping in mind the soy sauce already adds saltiness.
When the rice is cooked and fluffy, remove the sheet pan from the oven and use a spatula to push the rice and veggies toward the edges, creating a clear space in the center of the pan for the eggs.
Pour the beaten eggs into the open space in the center of the sheet pan. Return the pan to the oven and bake for 3 to 5 minutes, or until the eggs are just set and no longer runny on top.
Take the pan out of the oven and immediately use a spatula to break up the baked eggs into small, scrambled pieces, folding them into the rice and vegetables until everything is evenly combined and the rice looks fluffy and lightly coated.
Taste and add more soy sauce if needed, tossing well to distribute. Serve the sheet pan fried rice hot straight from the pan, or let it cool slightly and pack into meal prep containers for easy lunches throughout the week.
Variations & Tips
To bulk this up, stir in 1 to 2 cups of diced cooked chicken, ham, or shrimp during the last 10 minutes of baking so it warms through without drying out. For extra flavor, swap half of the chicken broth for a mixture of broth and a tablespoon of toasted sesame oil. If you like more veggies, add frozen corn, edamame, or a frozen stir-fry blend in place of or in addition to the peas and carrots, keeping the total vegetable amount around 2 to 3 cups so the rice still cooks evenly. Make it vegetarian by using vegetable broth instead of chicken broth, and keep it kid-friendly by serving extra soy sauce on the side so everyone can season their own bowl. For a slightly crispier “fried” texture, broil the finished rice for 2 to 3 minutes, watching closely and stirring once so the top gets a bit toasty. Leftovers reheat well in the microwave; just sprinkle with a teaspoon or two of water before reheating to bring back the moisture and fluffiness.
