Second-Chance Sheet Pan “Fried” Rice

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Have leftover rice? This one-pan wonder is the ideal opportunity to turn a “has-been” into a “must-have.” Toss it in an irresistible sauce with your veggies of choice, and roast in the oven to perfection.

Yield: 4 servings

Start-to-Finish: 40 minutes

Recipe by Carleigh Bodrug

Carleigh Bodrug is the CEO and Founder of PlantYou, a New York Times Bestselling cookbook author and self-taught plant-based chef, famous for her simple take on low-waste and vegan recipes. Boasting over eight million followers between her social channels, Carleigh has gripped social media with her simple and delicious low-waste recipes that make plants the star of the show. Order her new book Scrappy Cooking, released April 2024.


1/4 cup soy sauce or gluten-free tamari

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

11/2 tablespoons pure maple syrup

11/2 tablespoons rice vinegar

11/2 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.

Excerpted from PlantYou: Scrappy Cooking: 140+ Plant-Based Zero-Waste Recipes That Are Good for You, Your Wallet, and the Planet by Carleigh Bodrug. Copyright © 2024. Available from Hachette Go, an imprint of Hachette Book Group, Inc.