This quick and easy 15-Minute Sheet Pan Chicken Fried Rice is perfect for busy weeknights when you want a delicious homemade meal without the fuss. By using pre-cooked rice and a sheet pan, you can whip up this flavorful and nutritious dish in no time. The combination of tender chicken, vibrant vegetables, and savory soy sauce makes for a satisfying dinner that the whole family will love. Plus, cleanup is a breeze thanks to the aluminum foil lining on the sheet pan.
Ingredients
- 1.25 pounds boneless, skinless chicken breast, diced into bite-sized pieces
- 2 to 3 tablespoons toasted sesame oil
- ½ 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)
- ¾ to 1 cup frozen peas and carrots blend
- ⅓ cup lite soy sauce, or as desired
- 2 large eggs, scrambled
- 2 to 3 tablespoons green onions, diced into thin rounds
Instructions
- Preheat and Prepare:
- Preheat your oven to 400°F (use convection if available). Line a sheet pan with aluminum foil for easier cleanup.
- Cook the Chicken:
- Evenly scatter the diced chicken on the prepared sheet pan. Drizzle with toasted sesame oil, season with freshly ground black pepper, and toss to evenly coat. Bake for about 10 minutes, or until the chicken is just cooked through.
- Add Rice and Vegetables:
- Remove the sheet pan from the oven and add the cooked rice, frozen peas and carrots (no need to thaw), and soy sauce. Toss everything together to mix and coat evenly. Return the pan to the oven and bake for an additional 2 to 3 minutes.
- Scramble the Eggs:
- While the chicken and rice are in the oven, scramble the eggs on the stove.
- Combine and Serve:
- Remove the sheet pan from the oven, add the scrambled eggs, and stir to combine. If the rice seems dry, add a touch more soy sauce and stir. Garnish with diced green onions, stir to combine, and serve immediately.
Tips
- Rice: Using pre-cooked rice packets saves time and ensures perfectly cooked rice every time.
- Veggies: Feel free to add other vegetables such as bell peppers, corn, or broccoli for extra nutrition and color.
- Seasoning: Adjust the amount of soy sauce and black pepper to your taste preferences. A splash of rice vinegar or a sprinkle of sesame seeds can also add extra flavor.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat in the microwave or on the stove for a quick meal.
Enjoy this easy and delicious sheet pan chicken fried rice, perfect for a hassle-free, tasty dinner any night of the week!
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