Sheet Pan Fried Rice with Summer Vegetables
Sheet Pan Fried Rice with Summer Vegetables is a vibrant, one-pan dish that transforms leftover rice into a colorful feast. Featuring roasted bell peppers, zucchini, and cherry tomatoes, this easy recipe celebrates summer produce while delivering a satisfying meal perfect for busy weeknights or warm evenings. With its delightful medley of flavors and textures, this dish will quickly become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups day-old cooked rice
- 1 cup bell peppers (mixed colors), chopped
- 1 cup zucchini, sliced thinly
- 1 cup cherry tomatoes, halved
- ½ cup green onions, chopped
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking sheet with nonstick spray.
- Chop the bell peppers and zucchini into bite-sized pieces. Halve the cherry tomatoes.
- In a large bowl, combine cooked rice, chopped vegetables, minced garlic, olive oil, and soy sauce. Mix well.
- Spread the mixture evenly on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through for even cooking.
- Once cooked, garnish with chopped green onions before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: - Use day-old rice for the best texture; it prevents mushiness during cooking. - Feel free to swap seasonal vegetables based on availability or preference. - Enhance the dish by adding proteins like chicken or tofu for added flavor.