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Sheet pan chicken fried rice with peas, carrots, red bell pepper, and green onions fresh out of the oven

Sheet Pan Chicken Fried Rice

Juicy chicken, colorful vegetables, and perfectly seasoned rice all baked together on one sheet pan with a savory soy-butter-sesame sauce. Easy, satisfying, and better than takeout.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 524
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast diced into 1/2 to 1-inch pieces
  • 1.5 cups carrots diced small, about 4 medium carrots
  • 1 cup red bell pepper diced, about 1 medium pepper
  • 1 small onion diced
  • 6 tbsp butter melted
  • 1 tbsp garlic minced
  • 1 tsp salt
  • 1-2 tsp fresh ginger minced
  • 0.25 cup soy sauce low-sodium recommended
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 4 large eggs beaten
  • salt and pepper to season eggs
  • 5 cups day-old cooked rice cold, broken up into individual grains
  • 1 cup frozen peas
  • 0.5 cup green onions sliced thin
  • 0.25 cup fresh cilantro chopped

Equipment

  • Large rimmed baking sheet
  • Small mixing bowl
  • Spatula
  • Nonstick cooking spray

Method
 

  1. Preheat oven to 425 degrees F. Spray a large rimmed baking sheet generously with nonstick spray.
  2. Dice the chicken into 1/2 to 1-inch pieces. Dice the carrots small, bell pepper, and onion. Add all to the prepared sheet pan.
  3. In a small bowl, melt the butter. Stir in the garlic, salt, ginger, soy sauce, oyster sauce, and sesame oil. Pour 1/4 cup of this mixture over the chicken and vegetables. Toss to coat and spread out evenly.
  4. Roast in the oven for 6 minutes.
  5. Pour the remaining butter-soy sauce mixture over the day-old rice. Stir well and break up any clumps. Set aside.
  6. In the same small bowl, whisk the 4 eggs with a pinch of salt and pepper.
  7. After 6 minutes, remove the pan from the oven. Push the chicken and vegetables to one side, leaving about 1/4 of the pan empty. Pour the beaten eggs into the empty space.
  8. Return to the oven and bake for 3 to 4 minutes, until the eggs are just barely set. Watch closely to avoid overcooking.
  9. Remove from the oven and use a spatula to scramble and break the eggs into small pieces, mixing them in with the chicken and vegetables.
  10. Spread the seasoned rice evenly over the top. Bake at 425 degrees F for 15 minutes.
  11. Toss everything together with a spatula and bake for another 15 minutes, until the rice looks lightly golden on top and moisture has reduced. Test a carrot piece to confirm it is fully tender.
  12. Remove from the oven and toss in the frozen peas. Stir to combine. If needed, return to the oven for 1 to 2 minutes to warm the peas through completely.
  13. Garnish with sliced green onions and chopped cilantro. Serve hot.

Notes

If you do not have day-old rice, spread freshly cooked rice on a sheet pan and refrigerate uncovered for 30 minutes to dry it out before using. Low-sodium soy sauce is recommended to control overall saltiness.