Crispy Sheet Pan Fried Rice with Baked Tofu, Kimchi & Gochujang

Sheet pan fried rice is basically kimchi fried rice that decided to become a lazy one-sheet-pan meal. Instead of standing over a screaming-hot wok, you toss everything on a tray, slide it into a hot oven, and let the heat do the work. You still get those toasty bits of “fried” rice, chewy baked tofu, tangy kimchi, and a punchy gochujang–tahini sauce drizzled over the top.

This version is a vegetarian sheet pan dinner (easily vegan) that works beautifully with leftover rice / day-old rice and whatever vegetables are hanging out in your fridge. It is designed as an easy weeknight dinner you can actually pull off, even when you are tired and hungry.

Time & Servings

Parameters	Approx time consumed
Prep time	20 to 25 minutes
Cook time	25 to 30 minutes
Total time	45 to 55 minutes
Servings	4 generous servings

Insight of Sheet Pan Fried Rice

What is sheet pan fried rice?

Classic fried rice is cooked in a wok or large skillet on the stovetop. You need high heat, fast stirring, and a bit of practice. Sheet pan fried rice is oven fried rice: you spread rice, veggies, and seasonings in a thin layer on a hot, oiled sheet pan and roast until the grains crisp around the edges. Then you pile on chewy baked tofu and a bold sauce, turning it into a full tofu fried rice situation.

Because the heat comes from all around rather than just the bottom of a pan, you get:

• Crispy, caramelized rice edges
• Veggies that roast instead of steam
• Hands-off cooking while everything browns

Why leftover or day-old long-grain rice works best

Many professional cooks recommend using day-old rice for fried rice because the grains have dried out and firmed up in the fridge. That means they separate easily instead of clumping into a gluey mass.

For this recipe, long-grain white rice (and optional long-grain brown rice) are ideal. Long-grain varieties have more distinct, separate grains and less stickiness, so they behave better as “fried” rice.

If you only have freshly cooked rice:

1. Spread the hot rice onto a large sheet pan in a thin layer.
2. Let it steam off and cool for 20 to 30 minutes.
3. If you have time, chill it in the fridge for 1/2 hours to dry further.

According to USDA food safety guidance, cooked rice should be cooled and refrigerated within about 2 hours and used within 3/4 days for best safety and quality.

Why extra-firm tofu belongs in the oven

Extra-firm tofu has less water and a denser texture than softer styles. That means:

• It holds its shape when you cube it.
• It can get pleasantly chewy and browned when roasted.
• It soaks up tamari and kimchi flavors without falling apart.

When you bake tofu on a sheet pan with a little oil and tamari, the edges dry and crisp while the inside stays tender. You get the feel of pan-fried tofu with less oil and no splattering.

Why high oven heat and an uncrowded pan matter

To mimic wok-style fried rice, you want:

• High heat: a 425°F / 220°C oven gives you enough intensity to brown the rice and veggies quickly without drying them out completely.
• Space: if the rice and veggies are piled thickly, they trap moisture and steam instead of roasting. A wide, uncrowded layer lets excess moisture evaporate so the rice can crisp.

Think of the sheet pan like a big, flat wok. The more contact each grain of rice has with hot metal and dry air, the better your sheet pan kimchi fried rice will turn out.

Ingredients

Makes about 4 servings

For the rice and vegetables

• 4 cups cooked long-grain white rice (and optional long-grain brown rice), cooled and preferably day-old, loosely packed
• 1 cup mild kimchi, drained and roughly chopped, plus 2 – 3 tablespoons kimchi juice reserved
• 2 cups small broccoli florets (fresh or thawed from frozen)
• 1 medium carrot, thinly sliced into half-moons or matchsticks
• 2 tablespoons neutral oil (such as avocado, canola, or grapeseed)
• 1 tablespoon toasted sesame oil
• 2 – 3 tablespoons tamari or soy sauce, divided (use tamari for gluten-free)
• Freshly ground black pepper, to taste
• Kosher salt, as needed (soy, kimchi, and gochujang are all salty, so you may need very little)

For the baked tofu

• 1 (14-ounce / ~400 g) block extra-firm tofu, drained and pressed
• 1 tablespoon neutral oil
• 1 tablespoon tamari or soy sauce
• 1 teaspoon toasted sesame oil (optional, for extra flavor)

For the gochujang-tahini sauce

This acts like a creamy, spicy tahini sauce made Korean-style with gochujang.

• 3 tablespoons tahini (well stirred)
• 1 – 2 tablespoons gochujang paste (adjust to taste and heat level)
• 1 tablespoon tamari or soy sauce
• 1 – 2 tablespoons kimchi juice (from above), to taste
• 1 tablespoon rice vinegar
• 1 – 2 teaspoons sugar, honey, or maple syrup
• 1 clove garlic, finely grated or minced
• 2 – 4 tablespoons water, as needed to thin to a drizzle

You can also use a store-bought gochujang sauce / gochujang paste blend and whisk it straight into the tahini if you prefer.

For serving (optional but highly recommended)

• 2 to 3 green onions, thinly sliced
• 1 to 2 tablespoons toasted sesame seeds
• Lime or lemon wedges
• Extra kimchi on the side

Scaling up or down:

• For 2 servings, half everything.
• For 6 to 8 servings, double the rice and tofu and use two full-size sheet pans, rotating them halfway through baking.

Essential ingredients: rice, kimchi, tofu, oil, gochujang, tahini, soy/tamari, basic veggies. Everything else can be swapped or left out if needed.

Required Tools for Making Sheet Pan Fried Rice

• 2 large rimmed sheet pans (half-sheet pans, about 18×13 inches) – Rimmed pans keep oil and sauce from dripping and give you lots of surface area.
• Small pot or rice cooker – Only needed if you are cooking rice fresh.
• Large mixing bowl – For tossing rice, veggies, and sauce.
• Measuring cups and spoons – To keep seasoning balanced, especially with gochujang and tamari.
• Sharp knife and cutting board – For chopping kimchi, veggies, and cubing tofu.
• Small whisk or fork – For mixing the gochujang–tahini sauce until smooth.
• Spatula or tongs – For turning tofu and tossing rice on the sheet pan.

If you own a silicone spatula, it is great for scraping every bit of tahini sauce out of the bowl.

Step-by-Step Preparation Guide

Step 1: Cook and cool the rice (if not using leftovers)

1. Rinse 1½ cups long-grain white rice (or long-grain brown) under cold water until the water runs mostly clear. This removes excess starch and helps prevent clumping.
2. Cook according to package directions (or your usual method) with a pinch of salt.
3. When the rice is done, fluff with a fork.
4. Spread the rice out on a sheet pan or large tray to cool quickly. Let it sit until no longer steaming and the surface feels dry.
5. If you have time, chill it for 1 to 2 hours or overnight. Cold rice behaves much better in this sheet pan fried rice.

If you already have leftover rice / day-old rice, break up any clumps with your fingers so the grains are loose.

Step 2: Preheat the oven

• Preheat your oven to 425°F / 220°C.
• Place both sheet pans inside while it heats. Preheating the pans helps the rice and tofu start browning as soon as they hit the metal.

Step 3: Prep and drain the kimchi

1. Scoop out about 1 cup kimchi and place it in a fine-mesh strainer set over a bowl, or simply lift it out with tongs letting excess liquid drip off.
2. Reserve 2 to 3 tablespoons of kimchi juice in a small bowl for the sauce.
3. Roughly chop the drained kimchi so it distributes nicely in the rice.

Step 4: Make the gochujang-tahini drizzle

In a small bowl, whisk together:

1. Tahini, gochujang paste, tamari, rice vinegar, sugar, garlic, and 1 tablespoon of kimchi juice.
2. Add 2 tablespoons water and whisk until smooth.
3. Taste and adjust:
   • More gochujang for heat
   • More kimchi juice for tang
   • More sugar if it is too sharp
4. Thin with more water, a teaspoon at a time, until it is pourable but still coats a spoon. This is your spicy, creamy tahini sauce to drizzle over the finished sheet pan kimchi fried rice.

Set aside. It will thicken slightly as it sits; you can loosen it with a splash of water if needed.

Step 5: Prep and roast the tofu

1. Pat the extra-firm tofu dry. If you have time, wrap it in a clean kitchen towel and press it under a heavy pan for 10 to 15 minutes.
2. Cut the tofu into ¾-inch cubes.
3. In a bowl, toss the tofu with 1 tablespoon neutral oil, 1 tablespoon tamari, and 1 teaspoon sesame oil (if using).
4. Carefully remove one hot sheet pan from the oven. Brush or drizzle with a little oil if it looks dry.
5. Spread the tofu cubes in a single layer on the hot pan, making sure they are not touching too much.
6. Roast for 15 to 20 minutes, flipping once halfway through, until:
   • The edges are browned
   • The cubes feel firm and slightly chewy when you tap them with a spatula

If you like really chewy baked tofu, leave it in for a few extra minutes, watching closely so it does not burn.

Transfer the tofu to a bowl and keep the pan available if you plan to use it for the rice in a second wave.

Step 6: Toss the rice and vegetables

1. In a large mixing bowl, combine:
   • 4 cups cooled rice
   • Chopped kimchi
   • Broccoli florets
   • Carrot slices
2. Drizzle with:
   • 2 tablespoons neutral oil
   • 1 tablespoon sesame oil
   • 2 tablespoons tamari
3. Toss with your hands or a spatula until everything is evenly coated and the rice looks lightly glossy.
4. Taste a grain or two; if it tastes under-seasoned, add another teaspoon of tamari.

Step 7: Roast the rice and vegetables

1. Carefully remove the second hot sheet pan from the oven (or reuse the tofu pan once the tofu is out).
2. If needed, lightly oil the pan.
3. Spread the rice mixture onto the pan in an even, relatively thin layer. Break up any clumps. You want lots of flat, exposed rice.
4. Roast at 425°F / 220°C for 18 to 22 minutes, stirring once halfway through.

You are looking for:

• Toasty, golden-brown spots on the rice
• Broccoli that is bright green with lightly charred edges
• Carrot that is crisp-tender, not raw

If your oven runs cooler, you may need a few extra minutes.

Step 8: Combine and finish

1. When the rice and veggies are nicely browned, pull the pan out of the oven.
2. Scatter the roasted tofu cubes over the rice.
3. Drizzle generously with the gochujang-tahini sauce.
4. Use a spatula to gently toss everything on the pan so some of the sauce coats the rice and tofu but a bit still pools on top.
5. Taste and adjust:
   • A pinch more salt if needed
   • A drizzle of sesame oil if it seems dry
   • Extra gochujang sauce or a spoonful of kimchi for more heat and tang

Step 9: Serve and garnish

Transfer to bowls and top with:

• Sliced green onions
• Toasted sesame seeds
• Lime or lemon wedges for squeezing over
• Extra kimchi on the side

Serve hot. This is an easy weeknight dinner that eats like a comfort food feast.

Variation Notes

• Sriracha instead of gochujang:
  Use 1 to 2 teaspoons Sriracha in the tahini sauce to start. The flavor will be less funky and fermented, more straightforward chile-garlic. You may want an extra splash of soy sauce to deepen the flavor.
• Brown rice version:
  Long-grain brown rice works well but stays a bit chewier. Cook it fully (it takes longer than white), cool it completely, and expect a slightly heartier texture in your oven fried rice.
• Vegetable swaps:
  Try cauliflower florets, shredded cabbage, sliced bell peppers, snap peas, or frozen peas and corn. Firmer veggies (like cauliflower) can handle the full roast time. More delicate ones (like snow peas) can be added halfway.
• Adding eggs or other protein:
  • Fry or soft-boil eggs separately and serve on top.
  • Mix in shredded rotisserie chicken or leftover roasted pork after the rice comes out of the oven for a flexitarian twist.

Key Advantages of Making Sheet Pan Fried Rice

• One-pan (or two-pan) cleanup
  You roast the tofu on one pan and the rice on another, or do it all on a single large pan in stages. Either way, you are cleaning sheet pans and a mixing bowl, not an entire stovetop.
• Hands-off cooking
  Once you have tossed everything, the oven does most of the work. No constant stirring like skillet fried rice.
• Easy to customize
  Swap broccoli for cauliflower or snap peas, add bell peppers, toss in frozen peas, or use whatever veggies you need to use up. The base recipe is very forgiving.
• Great use for leftovers
  This is one of the easiest ways to turn leftover rice and leftover kimchi into a full one-pan meal / one-sheet-pan meal.
• Flexible vegetarian, vegan, or flexitarian
  As written, it is a vegetarian sheet pan dinner and completely vegan. If your household likes egg or chicken, you can add scrambled eggs or shredded rotisserie chicken on top without changing the method.

Mistakes to Avoid

1. Using hot, freshly cooked rice without cooling

Problem: Hot rice is still full of steam. When it hits the oven, it steams more instead of crisping, and you end up with mushy oven fried rice.

Fix: Spread freshly cooked rice on a sheet pan in a thin layer and let it cool completely. Even 20 to 30 minutes helps. Better yet, cook your rice the day before so you have leftover rice / day-old rice ready.

2. Overcrowding the sheet pan

Problem: If the rice and vegetables are piled up, there is no room for steam to escape. You will see pale, soft grains instead of golden, toasty edges.

Fix: Use two large rimmed sheet pans if needed. Aim for a layer of rice that is no more than about 1 grain deep in most places. If in doubt, split the batch.

3. Skipping the pressing of extra-firm tofu

Problem: Even extra-firm tofu holds quite a bit of water. If you skip pressing or blotting, your baked tofu may come out spongy instead of chewy.

Fix: Wrap the tofu block in a clean kitchen towel and weigh it down with a pan or a few cans for 10–15 minutes, or at least pat it very dry before cubing. Drier tofu equals crispier tofu fried rice topping.

4. Not draining the kimchi

Problem: Kimchi is packed in brine. If you toss a lot of undrained kimchi onto the sheet pan, that liquid floods the rice, and again, you get steam, not browning.

Fix: Scoop the kimchi out with a fork or tongs, let the extra liquid drip off, and reserve a little kimchi juice separately to use in your tahini sauce for a flavor boost.

5. Starting with a cold oven

Problem: If you put the rice and tofu into an oven that is still heating, they dry out before they get enough direct heat to brown.

Fix: Always preheat to 425°F / 220°C and give the oven at least 10 minutes at temperature before the pans go in. Hot oven, then food.

Expert Tips

• How to tell when tofu is roasted enough
  I look for tofu that has gone from pale and moist to darker at the corners, with slightly blistered sides. When you poke a cube with tongs, it should feel firm and bounce back a little, not squishy.
• Adjusting spice level for your table
  If you have both mild and spicy eaters, make the main pan moderately seasoned with gochujang and kimchi, then serve extra gochujang or Sriracha at the table. Mild kimchi fried rice is better for kids; adults can add heat on top.
• Make-ahead strategy
  • Cook rice 1 – 2 days ahead and store in the fridge.
  • Press and cube tofu in the morning, then refrigerate in an airtight container.
  • Whisk the tahini sauce and refrigerate; thin with a splash of water just before serving.
    When dinnertime comes, you are mostly just roasting and tossing.
• Storage and reheating
  According to USDA guidelines, cooked leftovers stored in the refrigerator should be eaten within about 3 to 4 days.
  • Cool leftovers quickly and refrigerate in shallow, airtight containers.
  • To reheat, spread on a pan and warm in a 375°F / 190°C oven until hot, or microwave with a splash of water.
  • Reheat until steaming hot throughout (around 165°F / 74°C).
• Using extra kimchi and gochujang
  Leftover kimchi and gochujang are flavor powerhouses. Use them in grain bowls, noodle bowls, kimchi grilled cheese, or whisk more into tahini sauce for roasted vegetables.

Nutrition Facts (Per Serving)

These values are approximate, based on 4 servings from the full recipe:

• Calories: ~500 to 550 kcal
• Total fat: ~25 to 30 g (from oils, tahini, and tofu)
• Carbohydrates: ~50 to 55 g (mostly from rice and veggies)
• Protein: ~16 to 20 g (from tofu, tahini, and rice)
• Fiber: depends on veggie and brown vs white rice choices, but typically 4 to 6 g per serving

This is a plant-forward, high-protein vegetarian sheet pan dinner, especially if you are generous with the tofu and consider using part brown rice for extra fiber. These numbers are estimates and not a substitute for personalized nutrition advice.

Frequently Asked Questions

1. Can I make sheet pan fried rice with leftover rice only?

Yes. Sheet pan fried rice is actually best with leftover rice / day-old rice. Just break up any clumps with your fingers before tossing with the veggies and sauce so every grain gets a chance to crisp.

2. What if I can’t find gochujang – what can I use instead?

If you cannot find gochujang paste or gochujang sauce, you can use a mix of Sriracha and a little extra soy sauce plus a pinch of sugar. The flavor will be less fermented and deep, but still tasty. Start with less, taste, and adjust.

3. Is this sheet pan fried rice vegan?

Yes, as written, this recipe is naturally vegan: it uses extra-firm tofu, kimchi (check that your brand is fish-free if that matters to you), and a tahini sauce instead of dairy. If you add fried eggs or meat, it becomes vegetarian or flexitarian instead.

4. Can I add eggs or chicken to this recipe?

Absolutely. For a classic kimchi fried rice vibe, fry or soft-scramble eggs separately and serve on top of each bowl. For chicken, stir in shredded cooked chicken after the rice comes out of the oven and warm briefly, or roast small marinated chicken pieces on a separate pan at the same time.

5. How do I keep the rice from turning mushy in the oven?

• Use long-grain white rice (and optional long-grain brown rice), fully cooked but not overcooked.
• Cool it completely before using.
• Spread it in a thin layer on a hot, oiled sheet pan.
• Avoid adding too much liquid (drain your kimchi well and do not drown the rice in sauce before roasting).

6. How long can I store leftover sheet pan fried rice?

Store leftovers in an airtight container in the fridge and enjoy within 3 to 4 days for best quality and safety. Reheat until steaming hot. If it dries out a bit, add a teaspoon or two of water or extra tahini sauce before reheating.

Conclusion

Sheet pan fried rice turns your oven into a lazy wok, giving you crispy grains, roasted veggies, and chewy baked tofu with almost no babysitting. The combination of kimchi, gochujang, and tahini sauce layers in salt, heat, tang, and creaminess in a way that tastes like a lot of effort, even though it is truly an easy weeknight dinner.

Once you make this version, you can riff endlessly: swap veggies, change up the protein, play with brown rice, add eggs, or dial the spice up or down. Save this sheet pan kimchi fried rice for the nights when you want maximum flavor with minimum cleanup, and refer back to the tips and FAQs whenever you need a little troubleshooting backup.