Sheet Pan Pineapple Fried Rice {Crispy Rice}

5 from 2 votes

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

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Asian

Keyword: pinaepple fried rice, Sheet pan fried rice, Sheet pan pineapple fried rice

Servings: Servings

Calories: 409kcal

Author: Sunena Anand

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

Nutrition