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5 from 4 votes

Sheet Pan Chicken Fried Rice

This Chicken Fried Rice is made on a sheet pan in the oven! It is so easy and comes together quick. Adding chicken turns this into a main dish, making all my Chinese food dreams come true. I can't be the only one who eats fried rice by the shovelful right? 
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Asian
Servings: 6
Calories: 524kcal
Author: The Food Charlatan

Ingredients

  • 1 & 1/2 pounds chicken breast diced
  • 1 & 1/2 cups carrots diced (4 medium)
  • 1 cup red bell pepper diced (1 medium)
  • 1 small onion diced
  • 6 tablespoons butter melted
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1-2 teaspoons fresh ginger minced
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 4 eggs beaten
  • salt and pepper to season eggs
  • 5 cups day old cooked rice
  • 1 cup frozen peas
  • 1/2 cup green onions sliced thin
  • 1/4 cup cilantro chopped

Instructions

  • Preheat your oven to 425 degrees F. Spray a large rimmed baking sheet with nonstick spray.
  • Dice the raw chicken, carrots, bell pepper, and onion. You want the chicken to be in 1/2 or 1 inch pieces. The carrots should be diced pretty small, they cook the slowest. The smaller they are diced the faster they will cook. See photos.
  • Add the chicken, carrots, bell pepper, and onion to the prepared sheet pan.
  • In a small bowl, melt the butter. Stir in the garlic, salt, ginger, soy sauce, oyster sauce, and sesame oil. Add 1/4 cup of this mixture to the chicken and veggies on the pan (the rest will be mixed into the rice). Toss the chicken and veggies with your hands or a wooden spoon to get it all coated. Spread it out evenly.
  • Roast in the oven for 6 minutes.
  • Pour the remaining butter/soy sauce mixture over your day-old rice. (don't bother washing the small bowl) Stir it together and break up the rice if there are chunks. Set aside.
  • In the same small bowl that you mixed the butter in, whisk together 4 eggs and season with a bit of salt and pepper.
  • After 6 minutes, take the pan out of the oven and use a spatula to move the chicken and veggies over so that 1/4 of the pan is empty (see photos). Pour the eggs directly on the pan.
  • Return the pan to the oven and bake for 3-4 minutes. Keep an eye on it!
  • When the eggs are just barely set, take the pan out and use a spatula to "scramble" the eggs. Break them up and mix it in with the chicken and veggies.
  • Add the rice on top of the chicken and spread evenly.
  • Bake at 425 for 15 minutes.
  • Toss everything together with a spatula and bake for another 15 minutes, until the rice is looking a bit browned on top and there isn't too much moisture on the bottom of the pan. Test one of the carrots to see if it is tender.
  • Toss in the frozen peas and stir. The peas should thaw very quickly, but if you are worried about it, pop the pan back in the oven for another minute or two to make sure the peas are warmed.
  • Garnish with green onions and cilantro. Serve hot! This would be delicious served with Asian Marinated Cucumber Salad.

Notes

If you don't have day-old rice and need to make this TODAY (i get it) just make some rice (about 2 cups dry) and spread it out onto a sheet pan to cool, uncovered. Stick it in the fridge for a half hour or so to get it to dry out a bit. 

Nutrition

Calories: 524kcal | Carbohydrates: 49g | Protein: 35g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 212mg | Potassium: 805mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6979IU | Vitamin C: 48mg | Calcium: 73mg | Iron: 2mg