If you are looking for a fuss-free, crowd-pleasing dinner that combines comfort and vibrant flavors, this Sheet Pan Chicken Fried Rice Recipe is exactly what you need. It’s a brilliant twist on classic fried rice, transforming it into an easy one-pan meal that comes together with minimal effort but maximum taste. Imagine juicy chicken bites, perfectly roasted veggies, fluffy scrambled eggs, and golden rice all mingling with savory sauces and fresh herbs—why make anything else on a weeknight?
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that work harmoniously to create incredible depth and texture. Each component is chosen for how it adds color, boldness, or wholesome goodness to the final dish.
- Chicken breast (1 1/2 pounds, diced): The protein star that stays tender and juicy through roasting.
- Carrots (1 1/2 cups, diced): They add a slight sweetness and a nice crunch when diced small.
- Red bell pepper (1 cup, diced): A colorful, slightly sweet vegetable that lightens the dish.
- Onion (1 small, diced): Adds a savory base note and aroma.
- Butter (6 tablespoons, melted): Brings richness and helps everything get beautifully caramelized.
- Garlic (1 tablespoon, minced): Essential for that punch of savory flavor.
- Salt (1 teaspoon): Enhances all the natural flavors.
- Fresh ginger (1–2 teaspoons, minced): Adds a subtle zing and warmth.
- Soy sauce (1/4 cup): The umami backbone for a deep savory taste.
- Oyster sauce (1 tablespoon): Gives a subtle sweetness and extra complexity.
- Sesame oil (1 tablespoon): A fragrant finish that hints at traditional Asian cooking.
- Eggs (4, beaten): Scrambled directly on the pan for fluffy texture and protein boost.
- Salt and pepper (to season eggs): Keeps the eggs tasting fresh and well-rounded.
- Day-old cooked rice (5 cups): The secret to that perfect fried rice texture that’s not mushy.
- Frozen peas (1 cup): Adds a burst of green and a sweet pop.
- Green onions (1/2 cup, sliced thin): Fresh, sharp flavor to top off the dish.
- Cilantro (1/4 cup, chopped): Brightens up the flavors with its herbaceous kick.
How to Make Sheet Pan Chicken Fried Rice Recipe
Step 1: Prep and Roast the Chicken and Veggies
Start by preheating your oven to 425 degrees Fahrenheit and greasing a large rimmed sheet pan with nonstick spray. Taking care to dice the chicken into half to one-inch pieces ensures even cooking. The carrots should be diced small since they take longer to soften. Toss the diced chicken, carrots, red bell pepper, and onion onto the sheet pan for roasting—this step creates a fantastic caramelized base for the dish.
Step 2: Mix the Flavorful Butter Sauce
In a small bowl, melt your butter and stir in garlic, salt, minced ginger, soy sauce, oyster sauce, and sesame oil. This aromatic sauce will infuse the chicken and vegetables with a deep, savory punch. Pour about one quarter of it over the ingredients on the sheet pan and toss everything well so every morsel is coated, then spread out evenly.
Step 3: Roast Chicken and Veggies
Roast the chicken and vegetables in the oven for 6 minutes. The high heat helps develop color and locks in juices, while softening the veggies just right.
Step 4: Prepare the Rice and Eggs
While the pan is roasting, pour the remaining butter sauce over the day-old rice, stirring to combine and break up any clumps. In the same small bowl, whisk the eggs with a pinch of salt and pepper—you’re about to scramble them right on the pan! When the initial roast is done, slide the chicken and veggies to one side of the pan, clearing space for the eggs.
Step 5: Scramble Eggs on the Sheet Pan
Pour the beaten eggs onto the empty quarter of the sheet pan and return to the oven for 3 to 4 minutes. Watch closely because you want the eggs just set but not dry. Take the pan out and use a spatula to scramble and break up the eggs, combining them with the chicken and veggies—this locks in more flavor and texture.
Step 6: Add Rice and Final Roasting
Now spread the buttered rice evenly across the whole sheet pan. Bake it uncovered for 15 minutes to let the flavors meld and the rice start to brown beautifully on top. Then toss everything together to ensure even cooking and roast for another 15 minutes. Check a carrot piece for tenderness and the rice for a slight crunch on top—this is the sweet spot.
Step 7: Add Peas and Finish
Stir in the frozen peas so they quickly thaw and warm with the residual heat. If needed, slide the pan back into the oven for a minute or two. Finally, garnish the whole pan with fresh green onions and cilantro for a vibrant lift.
How to Serve Sheet Pan Chicken Fried Rice Recipe
Garnishes
Fresh green onions and cilantro are absolute essentials for this dish. They add a fresh, herbal brightness that cuts through the richness. A sprinkle of toasted sesame seeds or a drizzle of sriracha sauce can also be perfect if you crave some extra nuttiness or heat.
Side Dishes
This Sheet Pan Chicken Fried Rice Recipe pairs wonderfully with lighter sides like an Asian Marinated Cucumber Salad or simple steamed edamame. You could also serve it alongside some quick stir-fried greens for an extra vegetable boost.
Creative Ways to Present
Consider serving this meal straight from the sheet pan to your family or guests for a warm, rustic presentation that invites casual sharing. Alternatively, plate it up in shallow bowls and garnish with extra herbs and lime wedges. Turn it into a festive bowl by adding avocado slices or pickled ginger on the side.
Make Ahead and Storage
Storing Leftovers
Leftover Sheet Pan Chicken Fried Rice Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making it a convenient and tasty next-day meal.
Freezing
If you want to store it longer, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
Reheat gently either in a skillet over medium heat or in the microwave with a splash of water to prevent drying out. Stir occasionally so the rice heats evenly and the chicken doesn’t dry up.
FAQs
Can I use other types of rice for this recipe?
While day-old long-grain rice works best for the right texture, you can use jasmine or basmati rice as well. Just make sure your rice is completely cooled before cooking to avoid mushiness.
Is it possible to substitute the chicken with another protein?
Yes! Shrimp, tofu, or even diced pork can work beautifully. Just adjust cooking times accordingly and keep everything bite-sized.
How can I make this dish spicier?
Add red pepper flakes to the butter sauce or top with fresh sliced chili peppers. Alternatively, serve with a spicy chili-garlic sauce on the side.
Why do we use day-old rice instead of fresh rice?
Day-old rice has a drier texture which prevents fried rice from becoming soggy. The grains separate easily and crisp up nicely during roasting.
Can I add more vegetables?
Absolutely! Feel free to toss in mushrooms, broccoli florets, snap peas, or corn—just adjust the roasting time to ensure all veggies are tender.
Final Thoughts
This Sheet Pan Chicken Fried Rice Recipe has quickly become one of my favorite go-to dinners because it’s so simple and packed with delicious layers of flavor. It’s comfort food with an easy cleanup twist that feels special and satisfying every time. I truly hope you give it a try and enjoy the vibrant tastes and effortless prep as much as I do!
Print
Sheet Pan Chicken Fried Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Description
A flavorful and convenient sheet pan chicken fried rice recipe that combines tender roasted chicken, vibrant vegetables, scrambled eggs, and day-old rice, all baked together for a deliciously easy dinner. This one-pan meal simplifies traditional fried rice preparation by roasting and baking everything on a single sheet pan, resulting in a perfect balance of textures and savory Asian-inspired flavors.
Ingredients
Protein and Vegetables
- 1 & 1/2 pounds chicken breast, diced into 1/2 to 1 inch pieces
- 1 & 1/2 cups carrots, diced small (about 4 medium)
- 1 cup red bell pepper, diced (1 medium)
- 1 small onion, diced
- 1 cup frozen peas
- 1/2 cup green onions, sliced thin
- 1/4 cup cilantro, chopped
Sauces and Oils
- 6 tablespoons butter, melted
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
Seasonings and Aromatics
- 1 tablespoon minced garlic
- 1–2 teaspoons fresh ginger, minced
- 1 teaspoon salt
- Salt and pepper, to season eggs
Other Ingredients
- 4 eggs, beaten
- 5 cups day-old cooked rice
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F. Spray a large rimmed baking sheet with nonstick spray to prevent sticking.
- Prepare Ingredients: Dice the raw chicken into 1/2 to 1 inch pieces. Dice carrots finely since they take longer to cook, along with bell pepper and onion. Smaller carrot pieces ensure even roasting.
- Arrange Chicken and Veggies: Place the diced chicken, carrots, bell pepper, and onion on the prepared sheet pan, spreading them evenly.
- Mix and Add Sauce: In a small bowl, melt the butter. Stir in minced garlic, salt, minced ginger, soy sauce, oyster sauce, and sesame oil. Pour 1/4 cup of this sauce over the chicken and vegetables on the pan, then toss everything with your hands or a wooden spoon to evenly coat.
- Roast Chicken and Vegetables: Place the sheet pan in the oven and roast for 6 minutes to begin cooking the chicken and soften the vegetables.
- Prepare Rice Mixture: While roasting, pour the remaining butter and sauce mixture over the day-old cooked rice. Stir thoroughly, breaking up any clumps, and set aside.
- Season and Whisk Eggs: In the same small bowl used for the butter sauce, whisk together the eggs and season lightly with salt and pepper.
- Add Eggs to Pan: After 6 minutes of roasting, remove the pan. Use a spatula to push the chicken and vegetables to one side, creating about a quarter of empty space on the pan. Pour the beaten eggs into the empty area.
- Bake Eggs: Return the pan to the oven and bake for 3-4 minutes. Watch closely to ensure the eggs just barely set without overcooking.
- Scramble and Mix Eggs: Remove the pan and use a spatula to scramble the eggs, breaking them up and mixing with the chicken and vegetables.
- Add Rice to Pan: Evenly spread the buttered rice mixture on top of the chicken, eggs, and vegetables in the sheet pan.
- Bake Rice and Chicken Mixture: Bake the entire pan at 425 degrees F for 15 minutes to allow flavors to meld and rice to heat through.
- Toss and Continue Baking: Using a spatula, toss the rice and chicken mixture to combine evenly. Return to the oven and bake for another 15 minutes. The rice should develop a slightly browned top and the excess moisture should cook off. Test carrot tenderness to ensure vegetables are fully cooked.
- Add Peas and Warm: Stir in frozen peas. The residual heat will quickly thaw them. If needed, return the pan to the oven for 1-2 minutes to warm the peas thoroughly.
- Garnish and Serve: Sprinkle sliced green onions and chopped cilantro on top. Serve hot, optionally with Asian Marinated Cucumber Salad.
Notes
- Use day-old cooked rice for best texture and to prevent mushiness.
- Cut carrots small to ensure they cook through evenly during roasting.
- Keep an eye on the eggs while baking to avoid overcooking.
- The recipe can be served with an Asian-inspired cucumber salad for a refreshing side.
- Leftovers store well in the refrigerator and can be reheated gently in the oven or microwave.
- Ensure the sheet pan has raised edges to contain ingredients and juices during baking.
