Home › Recipe Index › Entrees › Chicken
15-Minute Sheet Pan Chicken Fried Rice
15-Minute Sheet Pan Fried Rice (with Chicken) — 🥡🍚🍗 Easy HEALTHIER “fried rice” that’s actually baked and not fried! Full of authentic flavor and ready faster than you can call for takeout! Perfect for busy weeknights and a family FAVORITE!
- Healthy Chicken Fried Rice … in the Oven!
- Sheet Pan Fried Rice Ingredients
- How to Make Sheet Pan Fried Rice
- Tips for the Best Baked Fried Rice
- Sheet Pan Fried Rice FAQs
- What to Serve with Sheet Pan Fried Rice
- More Easy Fried Rice Recipes:
Healthy Chicken Fried Rice … in the Oven!
Two of the most popular top 10 recipes on my website for the past many years are this Better-Than-Takeout Chicken Fried Rice and Better-Than-Takeout Shrimp Fried Rice .
You guys love your fried rice. So here’s a sheet pan version!
To me, this tastes like comfort food, minus unnecessary fat and calories.
The chicken is juicy, the rice is tender, I adore the juicy bursts of peas and carrots, and everything is lightly coated in a mixture of soy sauce and sesame oil. It’s not greasy or gloppy, nor is it dry; it’s just perfect.
If you’re lucky enough to have leftovers, it’s perfect for work or school lunches the next day. Asian food has a way of tasting even better the next day if that’s possible to have leftovers since it is an eat-right-off-the-sheet-pan style of good.
Sheet Pan Fried Rice Ingredients
To make this healthier baked fried rice recipe, you’ll need a handful of easy-to-find fridge and pantry ingredients including the following:
- Chicken breasts – You can also substitute chicken thighs if preferred
- Toasted sesame oil
- Pre-cooked rice – I used three 8.5-ounce packets of Uncle Ben’s Ready Rice in the Fried Rice flavor that I cooked for 90 seconds in my microwave before adding to the sheet pan and baking it briefly. However, if you want to prepare rice on your own first for this recipe, of course, be my guest. Use white, brown rice, long-grain white rice, etc., or whatever is your favorite rice. You may need slightly more soy sauce than I used if you are using scratch, freshly made rice but use your judgment
- Frozen peas and carrots
- Lite soy sauce – Feel free to substitute coconut aminos or tamari if you need to keep this recipe gluten-free
- Eggs
- Green onions
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
How to Make Sheet Pan Fried Rice
This sheet pan chicken fried rice is so easy, ready in 15 minutes, full of authentic fried rice flavor, minus any actual frying which keeps it healthier!
Follow these very easy steps:
- Simply add chicken to a sheet pan, drizzle with toasted sesame oil, and bake for 10 minutes.
- Then add cooked rice, frozen vegetables (no need to thaw in advance), soy sauce.
- Spread the rice mixture in an even layer, and bake for just a couple more minutes.
- Stir in scrambled eggs into the rice mixture. Garnish with green onions.
- If the rice seems dry, stir in soy sauce or a splash of chicken stock.
The easiest busy weeknight dinner ever that the whole family will love and no takeout nor frying was involved !
Tips for the Best Baked Fried Rice
- Note that the rice must be pre-cooked (either purchased from the store or made yourself). Do NOT add dry rice to the sheet pan.
- Cut the chicken into smaller, even-sized chunks so they cook quickly and at the same rate.
- Add more or less soy sauce to your taste.
Yes, you’re welcome to omit the chicken if you’d rather make classic sheet pan fried rice. Otherwise known as plain or vegetarian fried rice.
Sure thing! Use medium-sized fresh shrimp and bake them for about 5 minutes, or as long as needed until they’re nearly done. Remember, shrimp will cook faster than chicken so don’t overcook them or they’ll be tough and rubber. Then add the rice, and veggies, and bake again for a few minutes before adding the scrambled eggs, garnishings, and serving.
Although there’s 1/3 cup soy sauce in this recipe, the sheet pan chicken fried rice should by no means be wet. You want fried rice to be moist — not sopping wet with sauce, nor bone dry.
I find this recipe plenty flavorful as is. However, you can experiment with adding garlic, ginger, sesame seeds, or chili sauce for even more taste.
You can store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 4 months.
If you have leftover baked fried rice, you can reheat the same way you initially cooked it! Preheat the oven to 400ºF and bake for 3 to 4 minutes, or until heated through.
What to Serve with Sheet Pan Fried Rice
Fresh Spring Rolls with Peanut Sauce
Crunchy Peanut Chicken Salad
15-Minute Teriyaki Chicken and Mango Salad
Edamame Salad
Equipment
- 1 Large Sheet Pan
- 1 Skillet
Ingredients
- ▢ 1.25 pounds boneless skinless chicken breast , diced into bite-sized pieces
- ▢ 2 to 3 tablespoons toasted sesame oil
- ▢ ½ 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)
- ▢ ¾ to 1 cup frozen peas and carrots blend
- ▢ ⅓ cup lite soy sauce , or as desired
- ▢ 2 large eggs , scrambled
- ▢ 2 to 3 tablespoons green onions , diced into thin rounds
Instructions
- Preheat oven to 400F (use convection if you have it), line a sheet pan with aluminum foil for easier cleanup, evenly scatter the chicken, drizzle with oil, season with pepper, toss to evenly coat the chicken, and bake for about 10 minutes, or until chicken is just cooked through.
- Remove sheet pan from the oven, add the rice, peas and carrots (I added straight from the freezer and didn’t thaw), soy sauce, toss to mix and coat evenly, return the pan to the oven, and bake for 2 to 3 minutes.
- While the chicken and rice cook, scramble the eggs on the stove.
- Remove the sheet pan from the oven, add the scrambled eggs, and stir to combine. Tip – If the rice seems dry at all, add a touch more soy sauce as necessary and stir to combine.
- Add the green onions, stir to combine, and serve immediately. Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
↓ Click the Stars to Rate This Recipe ↓
Tried this recipe? Leave a review!
Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
More Easy Fried Rice Recipes:
Easy Better-Than-Takeout Chicken Fried Rice — One-skillet, ready in 20 minutes, and you’ll never want takeout again after tasting how good homemade is! Way more flavor, not greasy, and loads of juicy chicken!
Easy Better-Than-Takeout Shrimp Fried Rice – One-skillet, ready in 20 minutes, and you’ll never takeout again! Homemade tastes WAY BETTER! Tons more flavor, not greasy, and loaded with tender shrimp!
Skinny Chicken Fried Cauliflower Rice – Even people who don’t like cauliflower will be amazed at how authentic and DELICIOUS this SKINNY version of chicken fried rice tastes! Easy, ready in 15 minutes, and so much HEALTHIER than calling for takeout!
Hawaiian Pineapple Shrimp Fried Rice — A Hawaiian-inspired shrimp fried rice recipe that’s EASY, ready in minutes, and has so much authentic flavor! A family favorite that’s better than takeout!
Beef Fried Rice — This better-than-takeout beef fried rice is EASY, ready in 20 MINUTES, and made in ONE skillet! Everyone loves the big juicy strips of steak and perfectly fried rice that’s speckled with bits of onions, peas, carrots, and scrambled eggs. The combination of the soy sauces, oyster sauce, and toasted sesame oil make it taste so authentic!
Originally posted August 21, 2019 and reposted May 12, 2023 with updated text.
15-Minute Sheet Pan Chicken Fried Rice
Equipment
- 1 Large Sheet Pan
- 1 Skillet
Ingredients
- 1.25 pounds boneless skinless chicken breast diced into bite-sized pieces
- 2 to 3 tablespoons toasted sesame oil
- ½ 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)
- ¾ to 1 cup frozen peas and carrots blend
- ⅓ cup lite soy sauce or as desired
- 2 large eggs scrambled
- 2 to 3 tablespoons green onions diced into thin rounds
Instructions
- Preheat oven to 400F (use convection if you have it), line a sheet pan with aluminum foil for easier cleanup, evenly scatter the chicken, drizzle with oil, season with pepper, toss to evenly coat the chicken, and bake for about 10 minutes, or until chicken is just cooked through.
- Remove sheet pan from the oven, add the rice, peas and carrots (I added straight from the freezer and didn’t thaw), soy sauce, toss to mix and coat evenly, return the pan to the oven, and bake for 2 to 3 minutes.
- While the chicken and rice cook, scramble the eggs on the stove.
- Remove the sheet pan from the oven, add the scrambled eggs, and stir to combine. Tip - If the rice seems dry at all, add a touch more soy sauce as necessary and stir to combine.
- Add the green onions, stir to combine, and serve immediately. Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
Nutrition
15-Minute Sheet Pan Chicken Fried Rice - AverieCooks.com
