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Chicken Fried Rice
Sheet pan chicken fried rice delivers all the savory flavors of takeout with a fraction of the cleanup. Instead of standing over a hot wok, you roast the marinated chicken, vegetables, and rice directly on a baking sheet. The oven method creates perfectly tender chicken and slightly crispy rice edges. Finished with baked eggs and a drizzle of spicy chili garlic sauce, it is an ideal all-in-one meal for busy weeknights.
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 and generously coat an 18 by 13-inch rimmed baking sheet with cooking spray.
- 2Combine the chicken pieces, teriyaki sauce, one and a half teaspoons of the chili garlic sauce, and the chopped garlic in a medium bowl. Spread the coated chicken evenly across the prepared baking sheet.
- 3Roast the chicken uncovered for 7 to 9 minutes, stirring halfway through, until it is 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 one 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 six small wells in the mixture and carefully crack one 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.
- 8Serve the fried rice immediately, stirring in an additional teaspoon of chili garlic sauce if you prefer a spicier finish.