Sheet Pan Breakfast Fried Rice

Sheet Pan Breakfast Fried Rice created by Jonathan Melendez

Easy? Check! Impressive? Double Check!

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 450 degrees F and place oven rack in center of oven. Arrange bacon and garlic on a baking sheet and bake until bacon is crisp, about 15-18 minutes.
  • Remove baking sheet from the oven, stir in the rice and return to the oven to bake until rice is crisp and starting to turn lightly golden, about 18-20 minutes.
  • Remove baking sheet from the oven, stir in the peas and carrots, bell pepper, chopped scallion whites, soy sauce and sesame oil. Make 6 indentations and crack the eggs into them. Sprinkle shredded cheese over the rice and return the baking sheet to the oven. Bake until cheese is melted and eggs are set, about 13-15 minutes.
  • Remove from oven, sprinkle over sliced green scallions and drizzle with sriracha.
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RECIPE MADE WITH LOVE BY

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"Easy? Check! Impressive? Double Check!"

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  1. Beth H.
    loved this recipe! I am living the Keto lifestyle so I switched out the rice for riced cauliflower and deleted the carrots.
  2. janus_nona
    My family hates runny eggs! Do y'all think I could scramble the eggs before adding to the rice?
  3. Anonymous
    Do you drain the bacon fat from the baking sheet?
  4. mellissa r.
    I like it, with just a tweak. Fresh carrots are so much better than frozen. And I don’t understand the cheese, I have never seen a Chinese dish that contained cheese.
  5. patricia
    I loved this dish!!!! Fabulous. Love the crisped rice in the oven. Great idea. Forget the fry pan. Incredible
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