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
Scale
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.
