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sheet pan chicken fried rice

This quick and easy sheet pan chicken fried rice is a perfect weeknight dinner. Packed with flavorful ingredients and ready in just 15 minutes!
Print Recipe
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings: 5
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 pounds boneless skinless chicken breast diced into bite-sized pieces
  • 2 tablespoons toasted sesame oil
  • 0.5 teaspoon freshly ground black pepper or to taste
  • 6 cups prepared rice cooked according to package directions
  • 0.75 cup frozen peas and carrots blend
  • 0.33 cup lite soy sauce or as desired
  • 2 large eggs scrambled
  • 2.5 tablespoons green onions diced into thin rounds

Method
 

Preparation Steps
  1. Preheat oven to 400°F (use convection if available). Line a sheet pan with aluminum foil for easier cleanup. Scatter chicken evenly over the pan, drizzle with sesame oil, season with pepper, toss to coat, and bake for about 10 minutes until cooked through.
  2. Remove sheet pan from oven. Add cooked rice, frozen peas and carrots, and soy sauce. Toss to combine and coat evenly. Return to oven and bake for 2 to 3 minutes.
  3. While the rice and chicken bake, scramble the eggs in a skillet over medium heat.
  4. Remove the sheet pan from oven. Add scrambled eggs and stir to combine. If the rice looks dry, add a bit more soy sauce and mix well.
  5. Sprinkle diced green onions over the top. Serve hot. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Notes

This sheet pan fried rice is a healthier alternative to takeout, full of flavor and made with simple ingredients.