This sheet pan steak fried rice is one of my favorite ways to get a big, crowd-pleasing dinner on the table with almost no effort. Everything cooks on one pan. The rice, cabbage, carrots, onion and eggs roast underneath a juicy skirt steak and catch all of the savory drippings as it cooks.
When the steak comes off to rest, you toss the rice, season it again and send it back into the oven so it gets those crispy, caramelized bits everyone fights over.
No wok and no standing over the stove. The rice doesn’t even need to be cold! Just one pan and a dinner that tastes like takeout, only better.
Why You’ll Love This Recipe
- One pan, minimal cleanup. The steak and fried rice cook together on a single sheet pan.
- Ready in about 40 minutes. A good fit for busy weeknights.
- Crispy oven fried rice without a wok. A hot oven and a thin layer give you crispy edges.
- Built-in flavor. Rice that roasts under the steak soaks up every drop of savory drippings.
- Feeds a crowd. Serves 4 to 6, and leftovers are great for lunch.
Key Ingredients
- Skirt steak: Thin, beefy and quick-cooking, so it’s perfect for a hot oven. Flank steak works too.
- Cooked rice: Warm, room temperature or leftover from the fridge. All three work.
- Green cabbage: Chopped so finely it’s almost minced, which lets it melt into the rice.
- Ghee: Adds richness and handles high heat beautifully, so the rice crisps without burning.
- Soy sauce and coconut aminos: Together they make the rice deeply savory with a touch of sweetness.
Love cooking with skirt steak? Try my Skirt Steak with Peach Chimichurri for another easy dinner.
How to Make Sheet Pan Steak Fried Rice
- Season the steak with salt, pepper, garlic powder, soy sauce and coconut aminos.
- Toss the rice and vegetables with ghee and sauce right on the sheet pan.
- Make wells for the eggs so they cook in little pockets.
- Set the steak on a wire rack over the rice and roast at 450°F.
- Pull the steak, toss and re-season the rice, then roast again until crispy.
- Slice the steak against the grain and pile it on top.
Full measurements and step-by-step instructions for this skirt steak fried rice are in the recipe card below.
Sheet Pan Steak Fried Rice
Ingredients
For the Skirt Steak
- 1½ to 2 pounds skirt steak
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 3 tablespoons soy sauce
- 2 tablespoons coconut aminos
- Avocado oil spray
For the Fried Rice
- 4 cups cooked rice warm, room temperature or cold
- 1 small yellow onion finely diced
- 2 carrots finely diced
- ½ small head green cabbage very finely chopped, almost minced
- 3 tablespoons ghee
- ⅓ cup soy sauce plus more to taste
- ¼ cup coconut aminos plus more to taste
- 1½ teaspoons garlic powder
- ½ teaspoon ground white pepper
- 3 large eggs beaten
For Serving
- 2 to 3 scallions thinly sliced
- Sesame seeds optional
- Additional soy sauce and coconut aminos as desired
Directions
- Preheat the oven. Preheat the oven to 450°F, preferably on convection. Set a wire rack over a large rimmed sheet pan.
- Season the steak. Pat the skirt steak dry. Season it all over with the kosher salt, black pepper and garlic powder. Drizzle the soy sauce and coconut aminos over the steak and turn it a few times to coat. Let it sit while you build the fried rice.
- Build the fried rice. Remove the wire rack from the sheet pan. Add the rice, onion, carrots and cabbage directly to the pan, then add the ghee, ⅓ cup soy sauce, ¼ cup coconut aminos, garlic powder and white pepper. Toss really well, breaking up any clumps of rice, until everything is coated. Spread into an even layer.
- Add the eggs. Make several wells in the rice, pushing it aside until you can see the pan. Divide the beaten eggs among the wells. Don’t mix them in yet. Let them cook in their own pockets so you can chop them up later.
- Add the steak. Place the wire rack back over the sheet pan. Arrange the steak on the rack directly over the rice and lightly spritz the top with avocado oil.
- Roast everything together. Roast at 450°F for 8 to 10 minutes, checking the steak around the 7-minute mark. For medium-rare, pull it when the thickest part reaches 125 to 130°F. Skirt steaks vary a lot in thickness, so go by internal temperature rather than time.
- Remove the steak and toss the rice. Carefully remove the steak and wire rack, and let the steak rest for 5 to 10 minutes. Use a spatula to break the cooked eggs into bite-size pieces and toss them through the rice, scraping up the browned bits and steak drippings from the bottom of the pan.
- Taste and season again. Taste the rice now, before the second roast. Add more soy sauce and coconut aminos to taste. With this much rice and vegetables, it may need another generous splash of each. Toss, taste again, then spread into a thin, even layer.
- Crisp the fried rice. Return the pan to the oven for 5 to 8 minutes, until the vegetables are tender and the rice has crispy, caramelized edges. For extra crispy bits, broil for 1 to 2 minutes at the end, watching closely.
- Slice and serve. Thinly slice the steak against the grain and arrange it over the fried rice. Finish with scallions and sesame seeds, if using. Serve with extra soy sauce and coconut aminos on the side.
Tips for the Best Sheet Pan Fried Rice
- Don’t hold back on the sauce. Four cups of rice plus vegetables and eggs soak up a lot of seasoning. Taste after the first roast and add more before the rice goes back in.
- Chop the cabbage really finely. You want little pieces throughout the rice, not long strands.
- Let the steak finish first. That’s the plan! It rests while the rice gets crispy, so everything is ready at the same time.
- Spread it thin. Use a large sheet pan and keep the rice in a thin layer for maximum crispiness.
- Use ghee as your fat. No butter or sesame oil needed. Ghee brings richness and holds up to the high heat.
Frequently Asked Questions
Do I need day-old rice for fried rice?
Not for this recipe. The high oven heat crisps up warm, room temperature or cold rice. Just break up any clumps as you toss. Microwaveable rice is the best hack here! Just heat in the microwave while you prep your ingredients and throw it on the sheet pan.
Can I use flank steak instead of skirt steak?
Yes. Flank steak is a little thicker, so it may need a few extra minutes. Go by internal temperature.
What temperature should skirt steak be for medium-rare?
Pull it at 125 to 130°F. The temperature rises a few degrees while it rests.
Can I make sheet pan fried rice without steak?
Absolutely. Skip the steak and wire rack and roast the fried rice on its own, or top it with chicken or shrimp.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet or a 425°F oven to bring back the crispy edges.
More Easy Dinner Ideas
If this steak fried rice recipe has you reaching for your sheet pan more often, try my Sheet Pan Pesto Shrimp and Gnocchi next.
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