Easy, better-than-takeout, one sheet pan chicken fried rice is made all on one pan for easy prep and cleanup. It’s baked – not fried! – and ready in just 20 minutes.
Wondering what to pair with this one sheet pan chicken fried rice? Try Slow Cooker Broccoli Beef, Honey Sriracha Chicken, Best Ever Baked Teriyaki Chicken, or Sticky Chinese Lemon Chicken.
I’m the kind of person who can – and does – sit down and eat a whole bowl of chicken fried rice all by itself. If it’s good chicken fried rice – or any fried rice, like veggie or shrimp – I don’t need anything else to fill me up, I’m a happy camper just with that rice bowl. But it has to be really good fried rice and this dish here, this one sheet pan magic we are talking about today, is definitely entree-worthy.
Now just to be clear, the name is just slightly misleading because it’s called chicken “fried” rice, but this dish is actually baked. So it’s healthier than true fried rice, but tastes the same, I think even better.
Why This Recipe Works
Sheet pan — I’ve espoused the virtues of sheet pan dinners for years and years and I’m not going to change my mind on that any time soon! One pan to cook in one to clean up, heck you can even serve out of it if you like!
Simple ingredients — It doesn’t get any easier than chicken, eggs, rice, and cans of peas and carrots in this chicken fried rice recipe!
Browned rice — Fried rice (even when it’s baked) needs to have that crunchiness to it or it just doesn’t taste right. Thankfully cooking this on a sheet pan takes care of crisping that rice right up!
Great leftovers — If you can exercise self control and not eat all of this in one sitting and you happen to have leftovers, this heats up so great the next day. You can reheat in the microwave or give it a warm up in a skillet to re-crisp the rice.
Here’s How You Make It
- Grease your large baking sheet with a tablespoon of oil or cooking spray. Preheat the oven to 375 degrees and arrange the chicken pieces on the pan in a single layer so they don’t overlap and season with salt and pepper to taste. Bake for 5 minutes.
- Take the pan out of the oven, and pour the whisked eggs around the chicken pieces, directly onto the pan. Return the pan to the oven for 3-5 minutes longer, or until the egg is fully cooked.
- Remove the pan from the oven again and use a fork or spatula to “scramble” the egg so that it breaks up into small pieces. Then, add the rice, peas, carrots, and white onions to the pan and toss all of the ingredients so they are evenly distributed on the sheet pan. Drizzle over the rice the sesame oil and soy sauce and toss again. Sprinkle chopped onions over the top.
- Put the pan back into the oven and bake for 5 minutes longer. The chicken should be cooked through and the rice should begin to brown on the bottom of the pan.
- Once you remove the pan for the final time, toss all ingredients together again and serve immediately.
- Used steamed rice for the best results in this chicken fried rice recipe. You’ll want to make sure the rice is nice and moist before cooking it so that it gets crunchy but not too dried out.
- If you want to use fresh carrots or other veggies rather than canned, give them a steam before adding to the sheet pan to soften. The exception is peas, which, if you use frozen, will thaw out and cook just fine without being pre-cooked.
- Other vegetables that go good with chicken fried rice include steamed broccoli or cauliflower, green beans, zucchini, yellow squash, mushrooms, and Brussels sprouts. Make sure you dice/slice bigger veggies into smaller pieces and steam first though before adding to the sheet pan.
More Rice Recipes
- Cajun Shrimp and Rice Skillet
- Shrimp Fried Rice
- Chicken and Rice Casserole
- One Pot Curry Chicken and Rice
- Pork Fried Rice
Did you make this One Sheet Pan Chicken Fried Rice recipe? EXCELLENT! Please rate the recipe below!
One Sheet Pan Chicken Fried Rice
- 2 boneless skinless chicken breasts - cut into 1 inch pieces
- salt and pepper to taste
- 1 15-ounce can peas and carrots - drained, (may sub 1 cup frozen/thawed peas and carrots, or 1 cup steamed fresh peas and carrots)
- ½ white onion - diced
- 2 eggs - whisked
- 2 cups steamed white rice - (you can use 2 packages ready rice like Uncle Ben’s for even less prep work)
- 3 tablespoons sesame oil
- ⅓ cup soy sauce
- finely chopped green onions
- Grease a large baking sheet and preheat oven to 375 degrees. Arrange chicken pieces on pan in a single layer so they aren’t overlapping and season with salt and pepper to taste. Bake for 5 minutes.
- Remove pan from oven, pour whisked eggs around the chicken pieces directly onto the pan. Return to oven for 3-5 minutes until egg is fully cooked. Use a fork or spatula to “scramble” the egg so that it breaks up into small pieces.
- Add rice and peas, carrots and white onions to pan and toss all ingredients so they are evenly distributed. Drizzle sesame oil and soy sauce over everything and toss again. Sprinkle chopped onions over the top.
- Bake for 5 minutes longer. Chicken should be cooked through and rice should begin to brown on the bottom of the pan.
- Toss all ingredients one more time and serve immediately.
This was so yummy and easy! My family wants it in our regular rotation of meals now!! Thank you thank you! Always looking for quick week night meals! How would you steam your other veggies prior to cooking them on the pan? I’d love to try this with other veggies. I used a bag of frozen veggies (peas carrots corn green beans) and it was all good not being steamed beforehand except the green beans (although i didbt mind them, my hubby just said theyd have been tastier slightly more cooked).