Sheet Pan Fried Rice

Name: Sheet Pan Fried Rice
Total time: 1 h
Ingredients: 1 ½ lb chicken breasts cut into small cubes (about ¾ inch); 4 packed cups leftover cooked rice (see note); 4 ½ tbsp low sodium soy sauce; 3 ½ tbsp sesame oil; 1 ½ cups frozen peas and carrots; salt to taste; 3 eggs whisked; 4 scallions thinly sliced

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Total: 60

Servings: 8

Ingredients

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1 ½ lb chicken breasts cut into small cubes (about ¾ inch)4 packed cups leftover cooked rice (see note)4 ½ tbsp low sodium soy sauce3 ½ tbsp sesame oil1 ½ cups frozen peas and carrotssalt to taste3 eggs whisked4 scallions thinly sliced

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Instructions

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Step 1

Preheat oven to 375°F. Coat the surface of a large sheet pan with canola cooking oil spray. Place chicken in a single layer on sheet pan, making sure none of them overlap or touch. Cook chicken about 5 minutes or until the surface of the chicken has changed to a cooked white color but the interior of the chicken is still pink and uncooked.

Step 2

While chicken is cooking, add rice, soy sauce, sesame oil and vegetables to a large bowl. Mix to break up the rice and evenly coat the rice with soy sauce and sesame oil.

Step 3

Pour rice mixture onto sheet pan. Stir chicken into the rice. Spread rice evenly across sheet pan. Place sheet pan into oven and bake rice for about 10 minutes or until chicken is fully cooked and rice is no longer wet. Taste and add salt as needed.

Step 4

Make three wells on your sheet pan (move rice aside to have three large holes on your sheet pan). Pour whisked eggs into the three wells. Place your sheet pan back into the oven and cook eggs for about 3-4 minutes or until they are just starting to cook on the surface but are still very wet and not yet set. Scramble the eggs with a fork and evenly mix into the rice.

Step 5

Bake for another 2-3 minutes until eggs are fully cooked. If you wish for a drier fried rice, bake for a little longer, about 3-5 minutes instead of 2-3.

Step 6

Garnish with scallions. Serve while warm.