Second-Chance Sheet Pan “Fried” Rice


I've been working to reduce the amount of food waste in our home, so I appreciate versatile recipes that allow me to use up just about any vegetable in the fridge.

This simple & tasty recipe does just that. 


Second-Chance Sheet Pan “Fried” Rice

Makes 4 Servings, Start to Finish: 40 minutes


1/4 cup soy sauce or gluten-free tamari

3 tablespoons drippy almond butter, peanut butter, tahini, or sunflower seed butter

1.5 tablespoons pure maple syrup

1.5 tablespoons rice vinegar

1.5 teaspoons red pepper flakes

3 cups leftover cooked rice

2 cups diced vegetables, such as onion, carrot, broccoli, cauliflower, peas, corn, bell pepper

1/2 cup almonds (optional)


  1. Preheat the oven to 375°F, and line a baking sheet with a reusable baking mat or parchment paper.
  2. In a bowl, combine the soy sauce, almond butter, maple syrup, rice vinegar, and red pepper flakes. Add the leftover rice and diced vegetables and toss until evenly coated in the sauce mixture.
  3. Arrange in a single layer on the prepared sheet. Roast for 30 minutes, or until the rice is slightly crispy and the vegetables are cooked, tossing halfway through. If using the almonds, add them to the sheet pan 10 minutes before the dish is cooked completely.

Storage: Store in a sealed container in the fridge for up to 4 days.

Recipe Source

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