15-Minute Sheet Pan Chicken Fried Rice
User Reviews
4.5
15-Minute Sheet Pan Chicken Fried Rice
Description
The 15-Minute Sheet Pan Chicken Fried Rice melds diced chicken breast, frozen vegetables, and cooked rice in a single baking step. The chicken is seasoned with black pepper and toasted sesame oil before baking until just cooked. Adding frozen peas and carrots directly from the freezer alongside rice and soy sauce allows even heating and flavor infusion in the oven. Scrambled eggs are stirred in afterward to provide additional protein and a soft texture contrasting with the tender chicken and slightly firm vegetables.
The dish offers a balanced combination of savory soy and sesame flavors with the sweetness of carrots, the subtle bite of green onions, and the mild pepper seasoning. Baking consolidates cooking steps and enhances the melding of flavors without needing constant attention. It is suitable for using ready-to-heat rice packets or any cooked rice of choice.
Green onions are sprinkled at the end for color and freshness. Leftovers keep well refrigerated sealed for several days or can be frozen for extended storage, making this recipe convenient for meal planning. Adjust soy sauce as needed at the end to add moisture and seasoning to the rice.
Ingredients
- 1.25 pounds chicken breast diced into bite-sized pieces, boneless, skinless
- 2 to 3 tablespoons sesame oil toasted
- ½ teaspoon black pepper or to taste, freshly ground
- prepared rice cooked according to package directions (about 6 cups cooked rice, three 8.5-ounce packets
- ¾ to 1 cup frozen peas blend
- ¾ to 1 cup carrot blend
- ⅓ cup soy sauce or as desired, lite
- 2 egg scrambled, large
- 2 to 3 tablespoons green onions diced into thin rounds
Instructions
- Preheat oven to 400F (use convection if you have it), line a sheet pan with aluminum foil for easier cleanup, evenly scatter the chicken, drizzle with oil, season with pepper, toss to evenly coat the chicken, and bake for about 10 minutes, or until chicken is just cooked through.
- Remove sheet pan from the oven, add the rice, peas and carrots (I added straight from the freezer and didn't thaw), soy sauce, toss to mix and coat evenly, return the pan to the oven, and bake for 2 to 3 minutes.
- While the chicken and rice cook, scramble the eggs on the stove.
- Remove the sheet pan from the oven, add the scrambled eggs, and stir to combine. Tip - If the rice seems dry at all, add a touch more soy sauce as necessary and stir to combine.
- Add the green onions, stir to combine, and serve immediately. Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
- Use your preferred cooked rice or ready-to-heat rice packets to save cooking time.
- If the rice feels dry after baking, add extra soy sauce and stir to moisten.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 4 months.
- Frozen peas and carrots can be added directly without thawing to simplify preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 403kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 42g | 84% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 164mg | 55% |
| Sodium | 1061mg | 44% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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