One Sheet Pan Chicken Fried Rice
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
4 servings
-
Calories
309 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Asian
One Sheet Pan Chicken Fried Rice
Description
This recipe uses boneless skinless chicken breasts cut into 1-inch pieces, seasoned with salt and pepper, and baked on a greased baking sheet at 375°F. After 5 minutes, whisked eggs are poured around the chicken and baked until cooked, then scrambled using a fork to distribute over the sheet. White rice, peas, carrots, and diced onion are added, then tossed with sesame oil and soy sauce. A final 5-minute bake finishes the dish, allowing the rice to develop a slightly browned bottom and infusing all components with flavor.
The blend of textures includes tender chicken pieces, soft scrambled eggs, and rice with a slight crispness. The addition of peas and carrots provides sweetness and color, while the soy and sesame oil enhance the savory and nutty profile typical of fried rice.
This one-pan approach reduces cleanup and simplifies the cooking process without compromising the dish’s characteristic flavors. It’s a practical meal option made primarily in the oven, suitable for those who want fried rice without stovetop frying.
Ingredients
- 2 chicken breast cut into 1 inch pieces, boneless skinless
- salt to taste
- black pepper to taste
- 1 ounce can pea drained, (may sub 1 cup frozen/thawed peas and carrots, or 1 cup steamed fresh peas and carrots
- 1 ounce can carrot drained, (may sub 1 cup frozen/thawed peas and carrots, or 1 cup steamed fresh peas and carrots
- ½ white onion diced
- 2 egg whisked
- 2 cups white rice you can use 2 packages ready rice like Uncle Ben's for even less prep work, steamed
- 3 tablespoons sesame oil
- ⅓ cup soy sauce
- green onion finely chopped
Instructions
- Grease a large baking sheet and preheat oven to 375 degrees. Arrange chicken pieces on pan in a single layer so they aren't overlapping and season with salt and pepper to taste. Bake for 5 minutes.
- Remove pan from oven, pour whisked eggs around the chicken pieces directly onto the pan. Return to oven for 3-5 minutes until egg is fully cooked. Use a fork or spatula to "scramble" the egg so that it breaks up into small pieces.
- Add rice and peas, carrots and white onions to pan and toss all ingredients so they are evenly distributed. Drizzle sesame oil and soy sauce over everything and toss again. Sprinkle chopped onions over the top.
- Bake for 5 minutes longer. Chicken should be cooked through and rice should begin to brown on the bottom of the pan.
- Toss all ingredients one more time and serve immediately.
Notes
- Add half a teaspoon of crushed red pepper flakes if you want to spice up the chicken fried rice with a bit of heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 1178mg | 49% |
| Potassium | 329mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
