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Sheet Pan Chicken Fried Rice
5 from 12 votes

Sheet Pan Chicken Fried Rice

Sheet Pan Chicken Fried Rice brings together diced chicken and vegetables roasted on a baking sheet, mixed with seasoned day-old rice for a hands-off, flavourful take on classic fried rice. The dish combines tender chicken pieces with diced carrots, bell pepper, onion, and peas, all coated in a mix of soy, oyster sauce, sesame oil, and fresh ginger for layered savory taste and aroma.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 6
Calories: 524 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. Preheat your oven to 425 degrees F. Spray a large rimmed baking sheet with nonstick spray.
  2. 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.
  3. Add the chicken, carrots, bell pepper, and onion to the prepared sheet pan.
  4. 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.
  5. Roast in the oven for 6 minutes.
  6. 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.
  7. In the same small bowl that you mixed the butter in, whisk together 4 eggs and season with a bit of salt and pepper.
  8. 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.
  9. Return the pan to the oven and bake for 3-4 minutes. Keep an eye on it!
  10. 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.
  11. Add the rice on top of the chicken and spread evenly.
  12. Bake at 425 for 15 minutes.
  13. 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.
  14. 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.
  15. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 524

% 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.