Sheet Pan Pineapple Fried Rice {Crispy Rice}
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.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: Asian
Keyword: pinaepple fried rice, Sheet pan fried rice, Sheet pan pineapple fried rice
Servings: 4 Servings
Calories: 409kcal
- 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
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
Calories: 409kcal | Carbohydrates: 86g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 861mg | Potassium: 311mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3532IU | Vitamin C: 27mg | Calcium: 63mg | Iron: 2mg