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–+ servings
Sheet Pan Fried Rice

Sheet Pan Fried Rice: Quick, Healthy, and Delicious Dinner!

This Sheet Pan Fried Rice is a quick, healthy, and delicious dinner option that transforms weeknight meals into delightful feasts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Breasts Cut into small cubes.
For the Rice Mixture
  • 3 cups Leftover Cooked Rice Dry, cold rice is best.
  • 4 tbsp Low Sodium Soy Sauce Substitute tamari for gluten-free.
  • 2 tbsp Sesame Oil Can substitute with canola or olive oil.
  • 1 cup Frozen Peas and Carrots Other frozen veggies can be used.
For the Eggs and Garnish
  • 3 Eggs Whisked into the rice.
  • 2 Scallions Sliced.
  • to taste Salt Adjust as needed.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and coat a baking sheet with cooking spray.
  2. Spread the cubed chicken on the baking sheet and bake for about 5 minutes until opaque.
  3. In a medium bowl, mix cold rice with soy sauce, sesame oil, and peas and carrots.
  4. Pour rice mixture over baked chicken and bake for an additional 10 minutes.
  5. Create wells in the rice mixture and crack eggs into each well; bake for another 3-4 minutes.
  6. Scramble the eggs into the rice mixture and bake for 2-3 more minutes.
  7. Garnish with scallions and serve warm.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Use day-old rice for best texture. Add garlic or ginger for more flavor.

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