15-Minute Sheet Pan Chicken Fried Rice
15-Minute Sheet Pan Chicken Fried Rice – Easy HEALTHIER “fried rice” that’s actually baked and not fried!! Full of authentic flavor and ready faster than you can call for takeout!! Perfect for busy weeknights and a family FAVORITE!!
How To Make Sheet Pan Chicken Fried Rice
Two of the most popular top 10 recipes on my website for the past many years are this Easy Better-Than-Takeout Chicken Fried Rice and Easy Better-Than-Takeout Shrimp Fried Rice. You guys love your fried rice. So here’s a sheet pan version.
This sheet pan chicken fried rice is so easy, ready in 15 minutes, full of authentic fried rice flavor, minus any actual frying which keeps it healthier.
Simply add chicken to a sheet pan, drizzle with toasted sesame oil, and bake for 10 minutes.
Then add cooked rice, frozen peas and carrots (no need to thaw in advance), soy sauce, and bake for just a couple more minutes before stirring in scrambled eggs and garnishing with green onions.
The easiest busy weeknight dinner ever that the whole family will love and no takeout nor frying was involved.
For the rice I used three 8.5-ounce packets of Uncle Ben’s Ready Rice in the Fried Rice flavor that I cooked for 90 seconds in my microwave before adding to the sheet pan and baking it briefly.
It’s a new flavor of Ready Rice I just saw in my grocery store. It’s so new I couldn’t find an Amazon link. The packages are 3 ounces smaller (8.5 ounces each) than the usual 8.8-ounce sized packets in most other flavors.
I also recommend Ready Rice in this Teriyaki flavor or simply Original.
I use Ready Rice to save time because I am not the type of person that just has leftover rice laying around. If you are, then you don’t need my shortcut. You simply need about 6 cups of previously cooked rice.
If you want to prepare rice on your own first for this recipe, of course, be my guest. Use white, brown, long grain, etc. or whatever is your favorite rice. You may need slightly more soy sauce than I used if you are using scratch, freshly made rice but use your judgment.
How Does The Sheet Pan Chicken Fried Rice Taste
To me this tastes like comfort food, minus unnecessary fat and calories.
The chicken is juicy, the rice is tender, I adore the juicy bursts of peas and carrots, and everything is lightly coated in a mixture of soy sauce and sesame oil. It’s not greasy or gloppy, nor is it dry; it’s just perfect.
If you’re lucky enough to have leftovers, it’s perfect for work or school lunches the next day. Asian food has a way of tasting even better the next day, if that’s possible to have leftovers since is eat-right-off-the-sheet-pan style of good.
- 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
- 2 to 3 tablespoons toasted sesame oil
- 1/2 teaspoon freshly ground black pepper, or to taste
- three 8.5-ounce packets prepared rice, cooked according to package directions (about 6 cups cooked rice)
- 3/4 to 1 cup frozen peas and carrots blend
- 1/3 cup lite soy sauce, or as desired
- 2 large eggs, scrambled
- 2 to 3 tablespoons green onions, diced into thin rounds
- 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.
1. For the rice, I used three 8.5-ounce packets Uncle Ben's Ready Rice, Fried Rice flavor that I cooked for 90 seconds in my microwave before adding to the sheet pan and baking it briefly. It is a new flavor of Ready Rice I just saw in my grocery store. I would also recommend this Teriyaki flavor or simply your favorite cooked rice, i.e. white, brown, long grain, etc. I use Ready Rice to save time.
Amount Per Serving:
Calories: 403 Total Fat: 15g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 164mg Sodium: 1061mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 42g
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