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sheet pan chicken fried rice

A quick and easy baked chicken fried rice recipe cooked on a sheet pan for a healthy, flavorful meal.
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
  • 2 tablespoons toasted sesame oil
  • 0.5 teaspoon freshly ground black pepper
  • 6 cups prepared rice
  • 0.75 cup frozen peas and carrots blend
  • 0.33 cup lite soy sauce
  • 2 large eggs
  • 2.5 tablespoons green onions

Method
 

Preparation Steps
  1. Preheat oven to 400F. Line a sheet pan with aluminum foil. Scatter diced chicken evenly, drizzle with sesame oil, season with black pepper, toss, and bake for about 10 minutes until cooked through.
  2. Remove from oven, add cooked rice, frozen peas and carrots, soy sauce. Toss to coat evenly. Return to oven and bake for an additional 2-3 minutes.
  3. While rice and chicken bake, scramble eggs in a skillet over medium heat until just set.
  4. Remove pan from oven, add scrambled eggs, and stir to combine. Adjust soy sauce if needed.
  5. Add chopped green onions, stir, and serve immediately. Store leftovers in airtight containers.

Notes

This sheet pan chicken fried rice is a healthy alternative to takeout, perfect for busy weeknights.