Best 5 Sheet Pan Chicken Fried Rice Recipes

Indulge in the irresistible flavors of Sheet Pan Chicken Fried Rice, a culinary symphony of tender chicken, fluffy rice, and an array of vibrant vegetables, all harmoniously united in a single pan. This delectable dish promises a quick and effortless meal, perfect for busy weeknights or leisurely weekend lunches. With minimal prep and cleanup, you can conjure this savory dish that is not only a feast for the taste buds but also a visual masterpiece.

In this ultimate guide to Sheet Pan Chicken Fried Rice, we present a collection of meticulously crafted recipes that cater to diverse dietary preferences and culinary desires. From the classic rendition featuring soy sauce and sesame oil to tantalizing variations like Sriracha Fried Rice and mouthwatering Pineapple Fried Rice, each recipe promises a unique flavor journey. Whether you prefer the simplicity of traditional ingredients or crave a more adventurous palate, this article has something for every fried rice enthusiast.

Let your taste buds embark on an extraordinary voyage as you discover the secrets of creating the perfect Sheet Pan Chicken Fried Rice. With step-by-step instructions and insightful tips, we guide you through the art of selecting the right rice, preparing succulent chicken, and stir-frying vegetables to perfection. Learn how to achieve that irresistible wok-hei, the breath of the wok, that elevates this dish from ordinary to extraordinary.

So, gather your ingredients, prepare your sheet pan, and let's embark on a culinary adventure that will leave you craving more. Sheet Pan Chicken Fried Rice awaits, ready to tantalize your senses and redefine your perception of this classic dish.

Let's cook with our recipes!

SHEET-PAN CHICKEN FRIED RICE

Sheet-Pan Chicken Fried Rice image

Skip the skillet, and turn on the oven for this easy, sheet-pan spin on fried rice that only packs 380 calories per serving. It gets a flavor boost from teriyaki and chile garlic sauce and is topped with eggs, sesame seed and green onions.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
3 tablespoons thick teriyaki sauce
2 1/2 teaspoons chili garlic sauce
1 tablespoon chopped garlic
2 cups matchstick carrots (from 10-oz package)
6 green onions, thinly sliced, whites and greens separated (about 1/2 cup)
2 packages (10 oz each) frozen cooked long-grain white rice, heated as directed on packages (about 4 cups cooked rice)
1/2 cup Cascadian Farm™ organic frozen peas, thawed
1/4 cup soy sauce
1 tablespoon vegetable oil
6 eggs
2 teaspoons toasted sesame seed
Sriracha sauce, if desired

Steps:

Heat oven to 450°F. Generously spray 18x13-inch rimmed sheet pan with cooking spray. In medium bowl, toss chicken, teriyaki sauce, 1 1/2 teaspoons of the chili garlic sauce and the garlic.
Add chicken mixture to sheet pan, spreading evenly. Bake 7 to 9 minutes, stirring halfway through bake time, until chicken is no longer pink in center. Remove mixture from pan to small bowl; cover and keep warm. Spread carrots and whites of green onions evenly in pan; bake 6 to 8 minutes or until vegetables start to soften.
In medium bowl, mix rice, thawed peas, soy sauce, oil and remaining 1 teaspoon chili garlic sauce. Add rice mixture to vegetable mixture in pan; mix well, spreading evenly. Bake 8 to 10 minutes or until rice starts to brown; remove from oven, and stir in chicken.
Create 6 wells in rice mixture. Gently crack an egg into each well; bake 7 to 9 minutes or until egg yolk and whites are firm. Garnish with sesame seed and greens of green onion. Drizzle with Sriracha sauce.

Nutrition Facts : Calories 380, Carbohydrate 34 g, Cholesterol 275 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 5 g, TransFat 0 g

EASY ONE-PAN CHICKEN FRIED RICE

Easy One-Pan Chicken Fried Rice image

When you need a meal to feed the entire family and are short on time and groceries, try this easy, one-pan fried rice dish made with with leftover chicken and rice. A handful of veggies add color and texture while a few pantry staple spices and condiments add flavor to this simple stir-fry dish the whole family will love.

Provided by NicoleMcmom

Time 35m

Yield 4

Number Of Ingredients 17

Ingredients

1 tablespoon canola oil
1 teaspoon sesame oil
⅓ cup diced carrots
¼ cup sliced green onions, white and lighter green parts
½ teaspoon garlic powder
½ teaspoon ground ginger
3 cups cooked rice, cooled
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup shredded cooked chicken
½ cup frozen peas
2 tablespoons butter
2 large eggs, beaten
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 tablespoons sriracha mayonnaise (Kikkoman)
1 tablespoon sliced green onions, or to taste

Steps:

Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 2 minutes. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 5 minutes. Stir in chicken and peas; cook for 2 minutes.
Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
Serve immediately topped with Sriracha mayo and green onions.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 39.5 g, Cholesterol 138.1 mg, Fat 22.3 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 6.9 g, Sodium 1124.1 mg, Sugar 2.2 g

SHEET PAN FRIED RICE

Sheet Pan Fried Rice image

Baking the rice on a sheet pan guarantees more of the crispy, crunchy bits that make fried rice the perfect food. For this recipe, the older and drier the rice the better. If you must start with freshly cooked grains, spread them out on a sheet pan to dry out in the refrigerator first.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups cooked rice (preferably leftover and slightly dry)
5 scallions, white and dark green parts separated, thinly sliced
2 large carrots, peeled and grated using the large holes on a box grater
3/4 cup frozen peas, thawed
2 garlic cloves, finely grated
1 tablespoon finely grated ginger
1/4 cup vegetable oil
1/4 cup soy sauce
3 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
3 large eggs, beaten to blend
3/4 pound medium shrimp, peeled and deveined, tails removed
Toasted sesame seeds and sriracha, for serving

Steps:

Preheat the oven to 475 degrees F.
Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.

EASY SHEET-PAN CHICKEN

Easy Sheet-Pan Chicken image

Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes - either sweet or white - and your favorite green vegetable or salad. It's weeknight cooking at its finest.

Provided by Melissa Clark

Categories dinner, easy, poultry

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling

Steps:

Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that's O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.

Nutrition Facts : @context http, Calories 861, UnsaturatedFat 37 grams, Carbohydrate 16 grams, Fat 61 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 17 grams, Sodium 879 milligrams, Sugar 1 gram, TransFat 0 grams

SHEET-PAN FRIED RICE WITH VEGAN 'XO' SAUCE

Sheet-Pan Fried Rice With Vegan 'XO' Sauce image

While making fried rice the traditional way isn't hard, this sheet-pan version is an excellent alternative method: It uses the oven for the heavy lifting and produces the perfect amount of crisping. Fried rice is the ultimate adaptable dish, and here, frozen mixed vegetables - that bag of corn, carrots, peas and beans that home cooks should always keep in the freezer - create a colorful canvas for an XO-inspired vegan mushroom sauce that infuses the dish with umami. The sauce is a wonderful condiment in itself, so make a double batch to keep in the fridge for slathering over noodles or roasted vegetables. You could use mushrooms other than cremini for the sauce; fresh or dried shiitake work incredibly well. Add more eggs if you wish, too.

Provided by Hetty McKinnon

Categories main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

6 heaping cups cold leftover rice (white or brown)
1 teaspoon kosher salt (Diamond Crystal), plus more to taste
3 tablespoons soy sauce
2 tablespoons sesame oil
1 onion, finely diced
1/2 cup neutral oil, such as grapeseed or canola, plus more for drizzling
6 ounces cremini mushrooms, finely chopped
2 garlic cloves, peeled and finely chopped
1 (1-inch) piece ginger, finely chopped
1 tablespoon dark soy sauce
3/4 to 1 teaspoon red-pepper flakes, to taste
1 (16-ounce) bag frozen mixed vegetables (do not thaw)
4 to 6 eggs
2 scallions, thinly sliced

Steps:

Place a sheet pan on the middle oven rack and heat to 450 degrees.
In a large bowl, combine the rice with salt, 2 tablespoons soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes.
Meanwhile, make the sauce: In a medium saucepan on medium-high heat, add 1 to 2 tablespoons neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent. Add the remaining 6 to 7 tablespoons neutral oil, along with the mushrooms, garlic, ginger, remaining 1 tablespoon soy sauce, dark soy sauce and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low.
After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny.
To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt.

Tips:

Use day-old rice: Day-old rice is less sticky and will result in better fried rice.
Chop your vegetables evenly: This will ensure that they cook evenly.
Don't overcrowd the pan: If you overcrowd the pan, the rice will not cook evenly.
Use a large skillet or wok: This will give you plenty of room to stir-fry the rice.
Cook the rice over high heat: This will help to create a nice browned crust on the rice.
Stir the rice constantly: This will prevent the rice from sticking to the pan and burning.
Add the vegetables and protein towards the end of cooking: This will prevent them from overcooking.
Use a light touch when stirring the rice: This will help to prevent the rice from breaking up.
Serve the fried rice immediately: Fried rice is best when served hot and fresh.

Conclusion:

Sheet pan chicken fried rice is a quick and easy meal that is perfect for busy weeknights. It is a great way to use up leftover rice and vegetables, and it is also a healthy and delicious meal. With a little planning, you can have a delicious and healthy sheet pan chicken fried rice meal on the table in no time.