15-Minute Sheet Pan Fried Rice with Chicken Recipe
This quick and easy 15-Minute Sheet Pan Fried Rice with Chicken recipe combines tender baked chicken, flavorful sesame oil, and a medley of vegetables all cooked on a single sheet pan for minimal cleanup. Ready in under 20 minutes, it’s a perfect weeknight dinner packed with protein, veggies, and delicious soy sauce-seasoned rice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Ingredients
Chicken and Rice
- 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
- 2 to 3 tablespoons toasted sesame oil
- 1/2 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)
- 3/4 to 1 cup frozen peas and carrots blend
- 1/3 cup lite soy sauce (or as desired)
Eggs and Garnish
- 2 large eggs, scrambled
- 2 to 3 tablespoons green onions, diced into thin rounds
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 400°F (use convection if available) and line a sheet pan with aluminum foil for easy cleanup. Evenly scatter the diced chicken on the sheet pan, drizzle with toasted sesame oil, season with freshly ground black pepper, and toss to coat the chicken pieces evenly.
- Bake Chicken: Place the sheet pan in the oven and bake the chicken for about 10 minutes, or until it is just cooked through, tender and juicy.
- Add Rice and Vegetables: Remove the sheet pan from the oven and add the cooked rice and frozen peas and carrots directly onto the chicken. Pour the lite soy sauce over the mixture and toss gently to evenly coat the rice and veggies with the sauce.
- Bake Again: Return the sheet pan to the oven and bake everything together for an additional 2 to 3 minutes to heat through and allow flavors to meld.
- Scramble Eggs: While the chicken and rice are in the oven, scramble the eggs on the stovetop until fully cooked and set aside.
- Combine Eggs and Rice Mixture: Remove the sheet pan from the oven, add the scrambled eggs to the rice and chicken mixture, and stir everything together to combine. If the rice seems dry, add a bit more soy sauce and stir well.
- Add Green Onions and Serve: Finally, sprinkle the diced green onions over the fried rice, stir to incorporate, and serve the dish immediately while hot and fresh.
Notes
- Use freshly cooked rice cooled to room temperature for best texture; leftover rice works great.
- Frozen peas and carrots can be added straight from the freezer—no need to thaw.
- You can substitute chicken breast with thighs if preferred; adjust cooking time accordingly.
- For extra flavor, consider adding minced garlic or ginger to the chicken before baking.
- This recipe is great for meal prep; store in airtight containers refrigerated for up to 3 days.