Sheet Pan Pork Fried Rice
I’ve always been a sucker for a good sheet pan dinner. Just load everything – meat, veggies, starch, and all – onto one big sheet pan and pop it in the oven. What could be easier?
I’ve cooked lots of things this way over the years – salmon, teriyaki chicken, and even fried eggs. But when I heard about doing fried rice as a sheet pan dinner, I’ll admit, even I was skeptical. I mean, isn’t the whole idea of fried rice that you have to fry everything in the pan and throw in the rice at the last minute? How could cooking it all together in the oven possibly work?
Well, it turns out, the key is to use rice that’s been cooked and cooled. When your rice starts at refrigerator temperature, 12 minutes in the oven is just enough to reheat it while cooking your veggies to a good tender-crisp texture at the same time. This is a great way to use up leftover rice that’s started to dry out a bit in the fridge, because that texture is actually perfect for soaking up the sauce.
So, believe it or not, here it is: Sheet Pan Pork Fried Rice. Mind = blown.
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What size sheet pan should I use for this recipe?
- I used my largest sheet pan. It was 12”x 19”. If yours is bigger than that, you may need to reduce the oven time a bit because the food cooks faster when it’s more spread out. And if it’s smaller, you’ll probably need to reduce the quantity of ingredients.
If I have leftover pork, can I use that instead of cooking the pork as a separate step?
- By all means! Just chop up your leftover pork loin roast or pork chops into half-inch pieces and stir it right in with all the other ingredients.
What if I have other kinds of cooked leftover meat? Can I substitute that for the pork?
- Yes! As long as the meat is cooked and cut into pieces the right size, you should be able to use beef, chicken, shrimp, or any combination you like. Or use drained, cubed tofu, soaked in the sauce along with the veggies, to make a vegetarian fried rice.
How to make Sheet Pan Pork Fried Rice
- Preheat the oven to 350℉ . Spread pork out on a large cookie sheet. Drizzle with 2 teaspoons of sesame oil and season with salt and pepper. Toss pork to coat. Cook pork for 5 minutes or until outside of pork is no longer pink.
- Place frozen peas, corn, and edamame beans in a colander and rinse with warm water for a few minutes until thawed. Drain well.
- In a small bowl, mix soy sauce, oyster flavored sauce, 1 tablespoon sesame oil, garlic, and ginger.
- Place cold, cooked rice in a large bowl and add diced onion, peas and corn, edamame beans, and soy sauce mixture. Toss well to combine.
- Pour rice mixture on the sheet pan and stir gently to mix with the pork. Cook for 12 minutes.
- While rice is cooking, scramble the eggs in a non-stick frying pan.
- When time is up for rice, remove from the oven and top with cooked bacon pieces and egg. Cook for an additional 3 minutes.
- Garnish with sliced green onions.
More pork recipes we love!
- Cuban Sliders
- Instant Pot Pork Chops with Carrots and Potatoes
- Creamy Crockpot Pork Chops
- Crockpot Pork Carnitas
Sheet Pan Pork Fried Rice
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Equipment
Ingredients
- 1 lb. thin boneless pork loin chops trimmed of fat and cut into ½ inch pieces
- ½ teaspoon sea salt
- ½ teaspoon fresh ground pepper
- 2 teaspoons sesame oil
- 6 cups cold day old basmati rice
- 1 ½ cup frozen peas and carrots
- 1 cup frozen edamame beans
- 1 small onion diced
- ½ cup soya sauce
- 2 tablespoons oyster flavored sauce
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 3 eggs
- ½ cup cooked bacon pieces
- 2 green onions sliced
Instructions
- Preheat the oven to 350℉ . Spread pork out on a large cookie sheet. Drizzle with 2 teaspoons of sesame oil and season with salt and pepper. Toss pork to coat. Cook pork for 5 minutes or until outside of pork is no longer pink.
- Place frozen peas, corn, and edamame beans in a colander and rinse with warm water for a few minutes until thawed. Drain well.
- In a small bowl, mix soya sauce, oyster flavored sauce, 1 tablespoon sesame oil, garlic, and ginger.
- Place cold, cooked rice in a large bowl and add diced onion, peas and corn, edamame beans, and soya sauce mixture. Toss well to combine.
- Pour rice mixture on the sheet pan and stir gently to mix with the pork. Cook for 12 minutes.
- While rice is cooking, scramble the eggs in a non-stick frying pan.
- When time is up for rice, remove from the oven and top with cooked bacon pieces and egg. Cook for an additional 3 minutes.
- Garnish with sliced green onions.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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I love fried rice and am anxious to try this recipe. Can the leftovers be frozen for later meals?
Yes! You sure can 🙂 I hope you love it!
This looks really good. I’m going to give it a go – you mentions adding corn… I don’t see it listed in the recipe. Is that the carrots? Thx;)