Sheet Pan Chicken Fried Rice

Crispy Sheet Pan Chicken Fried Rice is a one pan main meal or side dish. Leftover rice and chicken get a new life with the addition of veggies and a simple Asian sauce. Serves 4 to 6 (depending).

Course Mains & Entrees

Cuisine Chinese

Keyword chicken, fried rice, main meal, rice, sheet pan, side dish

Prep Time 10

Total Time 10

Servings servings

Calories 495

Author Laurie McNamara

Equipment

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver

Ingredients

FOR THE SAUCE:

2 cloves garlic freshly grated
1 teaspoon dark brown sugar
1 teaspoon sriracha
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 teaspoons fish sauce
2 teaspoons shaoxing wine
1 teaspoon oyster sauce

FOR THE RICE:

olive oil spray
4 cups leftover cooked rice see notes
1 bunch green onions sliced (lights and dark parts separated)
1 cup carrots shredded or julienned
3/4 cup peas frozen
3 large eggs beaten well
2 cup cooked chicken leftover and shredded grilled, roasted, fried or rotisserie

US Customary - Metric

Instructions

For The Sauce:

In a small sauce pan add teh garlic, sugar, sriracha, dark and light soy, fish sauce, shaoxing wine and oyster sauce. Bring to a boil while whisking and remove off of the heat and set off to the side for a moment.

FOR THE FRIED RICE:

Place a rimmed metal baking sheet on the middle rack of your oven. Then turn on your oven and preheat (with the pan) to 450℉ (or 230℃).
Meanwhile, in a large bowl, combine the rice, light parts of the green onion, carrot and peas. Pour the sauce over top and toss to combine.
One the oven (and pan) are preheated, use oven mitts to remove the pan. Immediately spray the pan with olive oil and add all the rice to the middle of the sheet pan. It should sizzle!
Spread the rice into an even layer and slip back on to the middle rack of your oven to bake for 12 ro 15 minutes.
Remove the pan and reduce the oven temperature to 350°. Use a metal spatula to scrape up the rice.
Beat the egg well and pour it haphazardly over top. Scatter the chicken over top and bake for 5 to 8 minutes or until the egg is set.
Toss one more time before serving. Seve with remaining green onion and sriracha.

Notes

*Leftover rice is important while making fried rice. Freshly cooked rice has too much moisture and the results for this recipe will not be the same.

Nutrition