Sheet Pan Fried Rice
This quick and easy Sheet Pan Fried Rice is the best way to get restaurant-quality fried rice on the table in 30 minutes with minimal clean-up! Enjoy with green onions for the perfect busy weeknight meal!
Ingredients
- 4 cups leftover rice
- ½ cup yellow onion diced
- 1 teaspoon sesame oil
- ½ teaspoon kosher salt divided
- 1.25 pounds boneless skinless chicken thighs cut into 1-inch pieces
- 1 tablespoon soy sauce sub tamari for gluten-free
- pinch ground black pepper
- 2 eggs whisked
- 1½ cups frozen peas & carrots
Stir Fry Sauce:
- ½ cup soy sauce sub tamari for gluten-free
- 1-2 tablespoons chili garlic sauce
- 1 tablespoon rice vinegar
- 2 teaspoons fresh ginger grated
- ¼ teaspoon sesame oil
Optional Toppings:
- green onions sliced
- sesame seeds
Instructions
- Prep: Preheat oven to 450℉. Spray a large, rimmed sheet pan with non-stick cooking spray.
- Rice + Chicken: On the prepared sheet pan, add 4 cups leftover rice and diced onion to one side of the pan. Toss the rice and onions with 1 teaspoon sesame oil and 0.25 teaspoon kosher salt. On the other side of the pan, add the cut-up chicken. Toss chicken with 1 tablespoon soy sauce, 0.25 teaspoon kosher salt, and a pinch ground black pepper.
- Bake: Move the whole pan to the oven to bake for 10 minutes. Remove from the oven and break apart the pieces of chicken (they tend to cook together a bit), but make sure they stay on their side.
- Veggies + Eggs: Move the rice and chicken further to their sides and create a space in the middle. Pour the whisked eggs in this space. Add 1½ cups frozen peas & carrots on top of everything. Return to the oven for 7-8 minutes or until the eggs are fully cooked.
- Make Sauce: While everything bakes, add ½ cup soy sauce, 1-2 tablespoons chili garlic sauce, 1 tablespoon rice vinegar, 2 teaspoons fresh ginger, and ¼ teaspoon sesame oil to a mason jar or small bowl. Whisk or shake to combine.
- Add Sauce: Pour the fried rice sauce over everything and toss to combine.
- Serve: Enjoy right away with some green onions and sesame seeds, if desired!
Notes
- Gluten-Free: swap out the soy sauce for tamari or coconut aminos.
- Shrimp Option: feel free to swap out the chicken for raw, jumbo shrimp (16/20). If you do, toss the leftover rice and onions with the sesame oil and 1/4 tsp salt. Bake for 10-12 minutes. Move to the side, add the raw shrimp (season with salt and pepper) to the other side of the pan, whisked eggs in between the rice and shrimp, and the frozen peas & carrots over the whole pan. Return to the oven for 7-8 minutes or until the everything is fully cooked. Give it all a toss with the sauce and enjoy!
Nutrition
Calories: 949kcal | Carbohydrates: 159g | Protein: 49g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 217mg | Sodium: 2580mg | Potassium: 797mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5139IU | Vitamin C: 7mg | Calcium: 103mg | Iron: 4mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
