Thai-Style Sheet Pan Fried Rice

This Thai-style sheet pan fried rice is your new go-to. Made with day-old jasmine rice, crumbled tofu, colorful veggies, and a bold curry-lime sauce, this easy plant-based meal bakes beautifully in the oven—no wok required.
Recipe
A bowl of fried rice topped with chopped greens, sliced red peppers, and peanuts, garnished with lime wedges on the side. A silver spoon rests in the bowl. In the background, two small plates hold more chopped greens and peanuts. The surface is a gray marble.

About this recipe

This Thai-style sheet pan-fried rice is a perfect example of how bold, balanced flavors can come together in the simplest way. Jasmine rice, tofu, and colorful vegetables are tossed in a rich curry-lime sauce and roasted until golden and crisp at the edges. Everything cooks in one sheet pan, which means minimal prep, easy cleanup, and maximum flavor in every bite.

Whether you’re craving something savory or a little spicy or just want to make the most of leftover rice, this recipe delivers with very little effort. Plus, it’s fully plant-based, customizable, and easy to adapt for the stovetop or air fryer.

Why You’ll Love This Recipe

  • One pan, hands-off cooking, mix everything in a bowl, and place in the oven until baked and crispy.
  • Great for using leftover rice, quinoa, or a mix.
  • Easily adaptable to stovetop or air fryer
  • Naturally vegan and gluten-free if you make it with tamari.

Ingredient notes

  • Jasmine Rice. Day-old rice works best for fried rice recipes—it’s drier and holds its shape better when roasted. If you’re using freshly cooked rice, let it cool and dry out slightly before using it, or freeze for a couple of hours. Use any other long-grain white or brown rice if needed.
  • Tofu. Extra-firm tofu is ideal here. It crumbles easily and becomes slightly crisp in the oven while soaking up all the bold curry-lime flavor. Press the tofu for 10–15 minutes beforehand and then tear for best texture.
  • Thai Red Curry Paste. This adds depth and heat to the dish. Use a brand and color you love, and check the ingredients if you’re keeping it vegan (some contain shrimp paste). Adjust the amount to your spice preference.
  • Soy Sauce or Tamari. Adds umami and saltiness. Tamari is a great gluten-free option.
  • Lime Juice. Fresh lime juice brightens the dish and balances the richness of the curry and tofu.

How to Make Sheet pan-fried rice

  • Air Fryer Version (Tray-Style). This method works beautifully if your air fryer has a tray or large basket. Preheat the air fryer to 375°F (190°C). Prepare the recipe through step 4. Air fry for 10–14 minutes, shaking or stirring once halfway through to ensure even crisping. Once golden and slightly toasted, top with fresh basil and chopped nuts before serving.
  • Oven Version (Sheet Pan Fried Rice): Preheat your oven to 400°F (200°C). Make the sauce and add the rice and tofu in a large bowl. Spread the mixture on a non-stick or prepared sheet pan and bake for 25–30 minutes, stirring halfway through, until the tofu is golden and the rice is crispy.

Tips & Variations

  • Swap the tofu for edamame, tempeh, or chopped mushrooms.
  • Add Thai basil or mint for an herbal twist.
  • Make it spicy with Thai bird’s eye chilies or sriracha on the side.
  • Great with leftover coconut rice too!
Print Recipe Pin Recipe
A bowl of fried rice topped with chopped greens, sliced red peppers, and peanuts, garnished with lime wedges on the side. A silver spoon rests in the bowl. In the background, two small plates hold more chopped greens and peanuts. The surface is a gray marble.

Thai-Style Broccoli Fried Rice

Alejandra Graf
This Thai-style sheet pan fried rice is your new go-to. Made with day-old jasmine rice, crumbled tofu, colorful veggies, and a bold curry-lime sauce, this easy plant-based meal bakes beautifully in the oven—no wok required.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine Thai
Servings 4 people

Equipment

Ingredients
  

  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons Thai red curry paste
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 2 cloves garlic minced
  • Pinch of salt
  • 1 small carrot julienned or finely chopped
  • ½ cup red bell pepper diced
  • 2 green onions sliced (white and green parts separated)
  • 2 cups cooked jasmine rice preferably day-old
  • 1 14-oz block extra-firm tofu
  • ¼ cup fresh basil chopped (for garnish)
  • 2 tablespoons chopped roasted peanuts or cashews for crunch

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or a silicone mat.
  • Make the sauce: In a large mixing bowl, whisk together soy sauce, curry paste, toasted sesame oil, lime juice, and a pinch of salt until smooth.
  • Add tofu and rice: Crumble the extra-firm tofu into the bowl with your hands or a fork. Add the day-old jasmine rice and toss until both are evenly coated in the sauce.
  • Mix in the vegetables: Add the carrot, bell pepper, garlic, and the white parts of the green onions. Drizzle in the neutral oil and mix well to combine.
  • Spread and bake: Transfer the mixture to the prepared sheet pan and spread it into an even layer. Bake for 25–30 minutes, stirring once halfway through, until the tofu is golden and the rice is crisp at the edges.
  • Finish and serve: Remove from the oven and top with the green onion tops, fresh basil, and chopped peanuts or cashews. Serve warm.
Keyword fried rice, Thai curry

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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