Sheet Pan Chicken Fried Rice
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Total Time
55 mins
-
Servings
6
-
Calories
524 kcal
-
Course
Main Course
-
Cuisine
Asian
Sheet Pan Chicken Fried Rice
Description
This recipe begins by dicing chicken breasts and vegetables into small, uniformly sized pieces to ensure even roasting. These ingredients are coated partially in a butter, garlic, soy sauce, oyster sauce, ginger, and sesame oil mixture before roasting on a sheet pan at 425 °F. After six minutes, the mixture is combined with day-old rice similarly seasoned and fluffed to distribute flavors throughout.
The roasting method cooks chicken until tender and vegetables until softened but still slightly crisp, while the flavored butter mixture infuses the dish with umami. Fresh ginger and garlic add brightness and depth. The use of day-old rice prevents clumping and leads to a better texture, replicating traditional fried rice's dry, separate grains.
This sheet pan method is practical for minimal cleanup and batch cooking. Serve as a main dish for family dinners or meal prep. The recipe accommodates using freshly cooked rice by chilling it for a short period before use to simulate the dryness of day-old rice.
Ingredients
- 1 & 1/2 pounds chicken breast diced
- 1 & 1/2 cups carrot diced (4 medium
- 1 cup red bell pepper diced (1 medium)
- 1 onion diced, small
- 6 tablespoons butter melted
- 1 tablespoon garlic minced
- 1 teaspoon salt
- 1-2 teaspoons ginger minced, fresh
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 4 egg beaten
- salt to season eggs
- black pepper to season eggs
- 5 cups rice day old, cooked
- 1 cup peas frozen
- 1/2 cup green onions sliced thin
- 1/4 cup cilantro chopped
Instructions
- Preheat your oven to 425 degrees F. Spray a large rimmed baking sheet with nonstick spray.
- Dice the raw chicken, carrots, bell pepper, and onion. You want the chicken to be in 1/2 or 1 inch pieces. The carrots should be diced pretty small, they cook the slowest. The smaller they are diced the faster they will cook. See photos.
- Add the chicken, carrots, bell pepper, and onion to the prepared sheet pan.
- In a small bowl, melt the butter. Stir in the garlic, salt, ginger, soy sauce, oyster sauce, and sesame oil. Add 1/4 cup of this mixture to the chicken and veggies on the pan (the rest will be mixed into the rice). Toss the chicken and veggies with your hands or a wooden spoon to get it all coated. Spread it out evenly.
- Roast in the oven for 6 minutes.
- Pour the remaining butter/soy sauce mixture over your day-old rice. (don't bother washing the small bowl) Stir it together and break up the rice if there are chunks. Set aside.
- In the same small bowl that you mixed the butter in, whisk together 4 eggs and season with a bit of salt and pepper.
- After 6 minutes, take the pan out of the oven and use a spatula to move the chicken and veggies over so that 1/4 of the pan is empty (see photos). Pour the eggs directly on the pan.
- Return the pan to the oven and bake for 3-4 minutes. Keep an eye on it!
- When the eggs are just barely set, take the pan out and use a spatula to "scramble" the eggs. Break them up and mix it in with the chicken and veggies.
- Add the rice on top of the chicken and spread evenly.
- Bake at 425 for 15 minutes.
- Toss everything together with a spatula and bake for another 15 minutes, until the rice is looking a bit browned on top and there isn't too much moisture on the bottom of the pan. Test one of the carrots to see if it is tender.
- Toss in the frozen peas and stir. The peas should thaw very quickly, but if you are worried about it, pop the pan back in the oven for another minute or two to make sure the peas are warmed.
- Garnish with green onions and cilantro. Serve hot! This would be delicious served with Asian Marinated Cucumber Salad.
Notes
- If using freshly cooked rice, spread it out on a sheet pan to cool and dry in the fridge for about 30 minutes before mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 49g | 16% |
| Protein | 35g | 70% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 212mg | 71% |
| Potassium | 805mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 6979IU | 140% |
| Vitamin C | 48mg | 53% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
