Fried rice is the perfect side to "fakeaway" nights - otherwise known as homemade takeout. Crisp rice, salty soy sauce, zesty garlic and the surprise sweetness or pineapple make this fried rice absolutely perfect! This sheet pan pineapple fried rice is a fuss-free way to use up leftover jasmine rice, with no fuss or supervision. Throw all the ingredients onto a sheet pan, and you've got easy, and classic fried rice.
This sheet pan rice is the perfect side to hibachi style steak, and spicy garlic green beans!
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Ingredients
- Jasmine rice
- Soy sauce
- Fresh garlic
- Ground ginger
- Fresh pineapple
- Carrots & peas
- Eggs
- Scallions
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Preheat your oven - Preheat the oven to 400°F.
Chopping the scallions and pineapple - Finely chop the scallions, and cut the pineapple into bite-sized pieces.
Cook the rice - If you are not using leftover rice, prepare a batch of jasmine rice. I advise making it a little earlier in the day, as cold rice works best for this recipe.
- Drizzle the sheet pan with olive oil: Drizzle a baking sheet liberally with olive oil.
- Spread out leftover rice: Add the leftover rice to a baking sheet, and spread it out in an even layer. Top with the the remaining ingredients, except for the scallions and egg. Combine well, and flatten into an even layer.
- Bake: Bake the rice for 15 minutes. While the rice is in the oven, crack and whisk an egg.
- Add the egg: Remove the rice from the oven, and create a well in the middle. Pour in the whisked egg, and return to the oven for 2 minutes.
- Mix: Remove the rice from the oven once again, and scramble the egg into the rice. Mix together, and top with fresh scallions.
Expert Tip
Do not stir the rice while it is in the oven! Letting it be on the baking sheet will give the rice some crispy texture, which is super delicious!
Substitutions
- Jasmine rice - Instead of jasmine rice, use brown rice for a lighter twist
- Soy sauce -Feel free to substitute tamari or coconut aminos for regular soy sauce
- Fresh pineapple - Substitute with canned pineapple if you do not have fresh, or sweet pineapple on hand
Variations
- Spicy - add some thai red chilli, homemade chilli garlic sauce, or sriracha to the fried rice for a kick!
- Vegetarian - leave out the egg for a vegetarian side!
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Baking sheet
- Whisk
- Mixing bowl
Storage
Store leftover rice in an airtight container for 2-3 days. You can also freeze the rice, and reheat with a splash of water in the microwave.
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Sheet Pan Pineapple Fried Rice {Crispy Rice}
Equipment
Ingredients
- 2 cups Jasmine rice - cooked
- ¼ cup Soy sauce
- 1 cup Peas and carrots - frozen
- 1 cup Pineapple - cut in chunks
- 1 tablespoon Garlic - minced
- ½ teaspoon Ginger powder
- 1 Egg - whisked
- ½ cup Scallions - chopped
Instructions
- Drizzle the sheet pan with olive oil: Drizzle a baking sheet liberally with olive oil.
- Spread out leftover rice: Add the leftover rice to a baking sheet, and spread it out in an even layer. Top with the the remaining ingredients, except for the scallions and egg. Combine well, and flatten into an even layer.2 cups Jasmine rice, ¼ cup Soy sauce, 1 cup Peas and carrots, 1 cup Pineapple, 1 tablespoon Garlic, ½ teaspoon Ginger powder
- Bake: Bake the rice for 15 minutes. While the rice is in the oven, crack and whisk an egg.1 Egg
- Add the egg: Remove the rice from the oven, and create a well in the middle. Pour in the whisked egg, and return to the oven for 2 minutes.1 Egg
- Mix: Remove the rice from the oven once again, and scramble the egg into the rice. Mix together, and top with fresh scallions.½ cup Scallions
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