This Sheet Pan Fried Rice (Vegan) is even better than takeout! It’s all made on one pan for an easy cleanup and prep, is a family favourite takes only 10 minutes of prep! 

For the last three months, I’ve really been working ahead recipe wise. It’s been pretty helpful because I now have months worth of content, I got to launch another blog, and I feel like I’m finally getting on top of some of the strictly business side of things. The only thing is – I’ve been waiting SO long to share this beauty with you!! Oh my gosh, Sheet Pan Fried Rice – let me count the ways!!

This Sheet Pan Fried Rice really is the answer to your prayers. It’s made easily on a sheet pan – so legit the world’s easiest cleanup. It’s packed with protein, carbs, fibre – all the things! The sauce is super yummy and you even mix it on the sheet pan. Then BAM – in the oven, and you have dinner for a few days! It’s probably the easiest meal prep with the least amount of dishes I’ve done in a while. I also love that it uses up some great pantry and freezer ingredients so it’s really perfect all year round. 

Sheet Pan Fried Rice Ingredients

I love how simple the ingredients are for this dish:

  • Edamame
  • Tofu
  • Brown Rice
  • Green Onions
  • Pineapple (yasss)
  • Cashew pieces
  • Tamari or soy sauce
  • Oil (I used sesame)
  • Sriracha 

That’s it! love all of these ingredients and they work together to turn this into an incredibly filling meal. I think out of the whole list, my favourite ingredient is the CASHEWS! They genuinely shocked me and I loved the flavour and texture so much. You already know I’m a cashew addict, so I’m 100% putting cashews into every fried rice ever from now on. 

Green Plate Club

This recipe is from my friend Kiersten’s new site: Green Plate Club! This isn’t sponsored (it is an affiliate link), but I knew immediately that I wanted to help her share this new fantastic service that I know would come in handy for so many of you guys. 

Green Plate Club is an online meal plan service that’s perfect if you’re like me and love plant-forward meals. Whether you’re always trying to figure out what to make next or just want to switch it, I highly recommend it. You get three full meatless meal plans every week (for recipes from Monday to Friday) a thorough grocery list and tips about your ingredients of the week in each one. The recipes not only taste amazing but also work with each other so that if you have leftover ingredients, you use them up in another dish. One of my fave parts about it is that she has options whether you’re vegan (like me), vegetarian or flexitarian. So it’s still meatless of course, but you can choose how many days work for you – and you still get ALL the recipes anyway! Total win, win. Go check it out!! 

How to Make Fried Rice on a Sheet Pan

Add all your ingredients to the sheet pan, pour the sauce mix over, stir, and bake. That’s it. Making this Sheet Pan Fried Rice is ridiculously easy. I’m talking, watching a vlog while cooking and mastering it easy. Kids running laps around you and still being a kitchen pro easy. Make this for your next dinner.

Enjoy friends! If you make this post about this Sheet Pan Fried Rice, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes?! Be sure to check it out!

Sheet Pan Fried Rice Recipe (Vegan)

This Sheet Pan Fried Rice (Vegan) is even better than takeout! It’s all made on one pan for easy clean up and prep, is a family favourite takes only 10 minutes of prep! 
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 1 hour
Servings 4
Course Dinner
Cuisine Asian
Keyword Dairy Free, Egg Free, Gluten Free, sheet pan fried rice, vegan
  • 4 cups leftover brown rice
  • 1 bunch green onions  sliced into 1-inch pieces
  • 1 cup pineapple chunks (canned, fresh, or frozen)
  • 1 cup fresh or frozen edamame thawed
  • 8 ounces braised or marinated tofu cubed
  • 1/2 cup raw cashew pieces
  • 3 tablespoons avocado oil (or any other cooking oil you have on hand)
  • 3 tablespoons tamari or soy sauce
  • 1 tablespoon sriracha (optional–you can use more if you like too)


  • Preheat oven to 325ºF.
  • Combine the rice, green onions, pineapple, edamame, tofu, and cashews on a sheet pan. In a small bowl, whisk together the oil, soy sauce, and sriracha. Pour the oil mixture over the rice mixture and toss to coat.
  • Bake the rice for 45-60 minutes, stirring about every 20 minutes, or until the rice is mostly dry and beginning to get crispy near the edges of the pan. Serve with additional soy sauce and sriracha, if desired.
by Jessica

leave a comment


  1. RANDY E THILL says:

    The minute I saw tofu and cashews, you had me hooked. I’ll try this tonite, since I just made a pot of rice yesterday and have all the ingredients at hand. Thanks for helping me stay out of the doldrums. It also looks like a great way to warm the house up a little, since it’s really been chilly lately.
    Stay well! Thanks for thinking for us about what good food to serve. You are my favorite cook!

    • Gavin | Jessica in the Kitchen says:

      Hi Randy! What a coincidence! This is great! We’re happy that our kitchens are in sync. Thank you for being so kind as always and thanks so much for reading. Have a great day!

  2. Just want to say I love your blog… the recipes, the overall comforting vibe, your writing… keep up the awesome work and don’t change a thing.

    • Gavin | Jessica in the Kitchen says:

      We’re happy you enjoyed the recipe Edana! We genuinely want to thank you for your kind words as well, they mean so much to us. Have a great day!

  3. Brandy Taylor says:

    5 stars
    I doubled the recipe and did a few additions and subtractions. We had lunch with another family. It was the perfect addition to their curry. It is something I will make again.

    • Gavin | Jessica in the Kitchen says:

      Oh wow that’s great Brandy! This recipe sounds great with curry. We’re happy that you liked it!

  4. Charmaine Lanjopoulos says:

    5 stars
    Oh my goodness this was totally awesome and got two thumbs up from hubby
    Question did you use precooked marinated tofu?
    I created a marinade and basted my tofu and left it to marinade by itself for an hour before adding it to the mix and so I didn’t find it crisped up as much as I would have liked/expected

    • Gavin | Jessica in the Kitchen says:

      Hi Charmaine. We pressed our tofu first. We Then marinated it then baked it. It turned out pretty crispy! I hope this was helpful!

  5. Wow, yum! This looks so delicious!

  6. 5 stars
    It was perfect the first time. I learn so much from you as well! Keep it up great post.

    • Jessica says:

      Aww thank you so much! I will keep it up! Thanks again for your kind words!

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