Sheet-Pan Chicken Fried Rice

Sheet-Pan Chicken Fried Rice

skip the skillet, and switch on the oven for this smooth, sheet-pan spin on fried rice that only packs 380 calories in step with serving. It gets a taste boost from teriyaki and chile garlic sauce and is crowned with eggs, sesame seed and inexperienced onions.

Sheet-Pan Chicken Fried Rice


  • 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 bgreen 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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