Chef notes

If there’s one thing I’ve learned, it’s that leftover rice is pure gold — toss it in the freezer and you’re halfway to dinner at any given moment. My sheet pan fried rice is a game-changing, one-pan dinner that saves the day when the fridge is looking a little sad and you need something delicious ASAP. It’s all the flavor and crispy edges of takeout fried rice but with minimal effort.

Here’s the trick: roasted rice on a sheet pan gets a perfect golden, slightly crunchy texture while soaking up the soy sauce and sesame flavors. Toss in a mix of whatever vegetables you have on hand — carrots, peas and broccoli are my go-tos — then scramble eggs right into the mix. Shredded rotisserie chicken (or cooked and cubed) takes this from a side dish to a complete meal.

I love this recipe because it’s endlessly flexible: swap the chicken for shrimp, use quinoa instead of rice or clean out the vegetable drawer. Whether you’re feeding a family or just yourself, this hands-off dinner is proof that you can transform leftovers with a little oven time.

Technique Tips: If you want to make this recipe but have no leftover rice, simply make rice and pop it in the freezer to cool for 30 minutes before starting this recipe.

Swap Options: Get inspired by your own fridge! I use broccoli, peas, carrots and yellow onion in this recipe — but don’t let that limit you! This recipe works with almost any vegetable — bell peppers, squash, frozen corn, or even cabbage. Let this recipe be a delicious way to use up small scraps remaining in your refrigerator. Have extra basil or pineapple laying around? Throw it in and watch yourself make magic.

Make this dish gluten free by simply swapping soy sauce for tamari. Or if you’re wanting to go meatless, add tofu or mushrooms instead of chicken.

Ingredients

4 cups cooked cold rice
3 tablespoons neutral oil, such as canola
1 cup frozen peas
1 cup chopped broccoli florets
1 cup peeled and thinly sliced carrot
1 cup diced onion
3 tablespoons soy sauce
1 teaspoon spicy mustard (optional)

1 tablespoon sesame oil
2 large eggs, lightly beaten
1 cup shredded rotisserie chicken (or cooked, cubed chicken)
kosher salt, to taste
ground black pepper, to taste
sliced scallions, for serving (optional)
sesame seeds, for serving (optional)
chili crisp, for serving (optional)

Fulfilled by

Preparation

Preheat the oven to 425 F. Line a 13-by-18-inch sheet pan with parchment paper.

Add rice and oil to the sheet pan and toss to coat, breaking up any clumps. Spread the rice in an even layer. Bake for 10 minutes.

After the initial cook, evenly arrange peas, broccoli, carrots and onions over the rice. Return the pan to the oven and bake for 10 more minutes.

Meanwhile, in a small bowl, combine the soy sauce, mustard (if using) and sesame oil. Set aside.

Remove the sheet pan from the oven. Drizzle soy sauce mixture over rice and vegetables and use a spatula to toss to coat. Form two small wells in the rice mixture and pour the beaten eggs into each well. Scatter shredded chicken over rice, avoiding adding chicken to the egg wells. Return the pan to the oven for another 10 minutes, until the eggs are set and the rice is golden and crispy in spots.

Use a spatula to break up the eggs and mix them and the chicken into the rice. Taste and season with salt and pepper, if needed.

Serve warm with scallions, sesame seeds and a spoonful of chili crisp.