Sheet pan veggie fried rice

Fried rice is a perfect vessel to use up leftovers or the random halves of things you’ve stashed in the freezer. This one-pan recipe leans on the chiller in a few different ways so you can whip up homemade takeout any time the craving strikes. In this dish, a mix of frozen veggies, edamame, and a speedy stir-fry sauce (or a few cubes of our make-ahead version) turn leftover grains into a filling meal. You don’t even need a skillet—just toss everything on a sheet pan and let the oven finish the job your freezer started. 

The key is day-old rice. Freshly cooked grains hang on to a lot of water and make for a mushy stir-fry. But frozen cooked rice acts like the day-old stuff because freezing pulls out excess liquid. We like to store it flat in bags, but packing it into a tupperware or deli container works, too. 

To thaw, leave it in the fridge overnight or nuke it. To microwave, break the rice into chunks, transfer to a microwave-safe container, and zap, loosely covered, in 1-minute increments. (If you’re making something that calls for fresh rice, add a tablespoon or two of water before you zap it.) Does this recipe work with rice you pull right outta the freezer? Yes, but we found the dish was at its delicious crispiest with pre-thawed grains. 

Sheet Pan Veggie Fried Rice

Yield: 4 servings

Ingredients:

• 5 cups frozen cooked rice, thawed
• ¾ teaspoon salt
• 1 16-ounce bag frozen mixed vegetables of your choice
• 1 cup frozen edamame 
• 6 cubes frozen stir-fry sauce, or a quick alternative made from:
  • 2 cloves garlic, minced
  • 2 teaspoons ginger, grated
  • 2 tablespoons soy sauce or coconut aminos
  • 1 tablespoon sesame oil
  • 1 ½ teaspoons canola oil
  • 1 ½ teaspoons rice wine vinegar
• Optional garnishes: Soy sauce or sliced scallion greens—if you got ’em

Procedure:

1. Preheat the oven to 450 degrees F and place a sheet tray on the middle rack. 
2. If you’re making fresh sauce, whisk the garlic, ginger, soy sauce, sesame oil, canola oil, and rice wine vinegar together in a small bowl. 
3. In a large bowl, toss the rice with the salt to season. If you made fresh sauce, pour it over the rice and stir to coat.
4. Remove the sheet tray from the oven and spread the rice in an even layer. If you’re using stir-fry cubes, put them on top. Bake for 15 minutes, stirring halfway.
5. Add the frozen vegetables and edamame, tossing to distribute. Return to the oven for 20 minutes or until the rice is crispy in parts. Taste and season with more soy sauce if desired.
6. Serve topped with scallion greens, if using.

Notes and Substitutions:

• If you’re cooking your rice right from frozen, break it into clumps and add to a preheated sheet tray. Cover with sauce or pre-made cubes and stir twice during the initial 15-minute bake to break up the clumps.