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Sheet Pan Chicken Fried Rice
Chicken thigh pieces tossed in teriyaki sauce and chili garlic sauce roast on a sheet pan alongside matchstick carrots, green onion whites, and four cups of frozen cooked rice. As everything crisps at the edges, six wells are pressed into the rice and eggs crack in to bake until just set. A final drizzle of soy oil and a scatter of sesame seeds finish the pan. Six portions, 50 minutes, zero wok required.
Equipment
- Oven
- Baking sheet
Ingredients
- 1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons thick teriyaki sauce
- 2½ 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 ½ cup)
- 2 packages (10 oz each) frozen cooked long-grain white rice, heated as directed on packages (about 4 cups cooked rice)
- ½ cup frozen peas, thawed
- ¼ cup soy sauce
- 1 tablespoon vegetable oil
- 6 eggs
- 2 teaspoons toasted sesame seed
Instructions
- 1Preheat the oven to 450°F. Generously coat an 18 by 13-inch rimmed baking sheet with cooking spray.
- 2Combine the chicken pieces, teriyaki sauce, 1 1/2 teaspoons of the chili garlic sauce, and the chopped garlic in a medium bowl. Spread the coated chicken evenly across the prepared baking sheet. Giving the chicken space ensures it roasts rather than steams.
- 3Roast the chicken uncovered for 7 to 9 minutes, stirring halfway through, until it's fully cooked and no longer pink inside. Transfer the cooked chicken to a small bowl, cover it, and set it aside to stay warm.
- 4Scatter the matchstick carrots and the white portions of the sliced green onions evenly over the empty baking sheet. Roast them uncovered for 6 to 8 minutes until the vegetables become tender.
- 5Toss the cooked white rice, thawed peas, soy sauce, vegetable oil, and the remaining 1 teaspoon of chili garlic sauce in a medium bowl. Add this rice mixture to the roasted vegetables on the baking sheet, stir everything together, and spread it out in an even layer.
- 6Return the pan to the oven and roast for 8 to 10 minutes until the rice begins to brown. Stir the reserved cooked chicken back into the rice. Create 6 small wells in the mixture and carefully crack 1 egg into each well.
- 7Roast uncovered for another 7 to 9 minutes until the egg whites and yolks are set to your liking. Top the dish with toasted sesame seeds, the reserved green onion tops, and a drizzle of Sriracha sauce.
Notes
- Spice it up: If you prefer a spicier finish, stir an additional teaspoon of chili garlic sauce into your portion before eating.
- Prep: Using pre-cooked or leftover chilled rice works best here, as it crisps up better in the oven than freshly cooked, warm rice.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.
