Sheet Pan Chicken Fried Rice Recipe
Prep Time:
40 minutes
Cook Time:
30 minutes
Servings:
4 portions
Ingredients
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic paste
  • 1 pound diced chicken breast or thigh
  • 3 ½ cups cooked long grain rice
  • ½ white onion, diced
  • ⅔ cup carrot, diced
  • 2 teaspoons diced ginger
  • 2 teaspoons garlic paste
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons vegetable oil
  • 2 large eggs, room temperature
  • ½ cup frozen peas
  • 1 cup bean sprouts
  • 3 scallions, finely sliced
Directions
  1. Add the soy sauce, sesame oil, brown sugar, cornstarch, and garlic paste to a bowl. Whisk well with a fork to combine.
  2. Add the diced chicken to the marinade and mix well to coat. Marinate the chicken for at least 30 minutes.
  3. Preheat the oven to 375 F.
  4. In a large bowl, add the marinated chicken, rice, diced onion, diced carrot, ginger, garlic, soy sauce, and mirin.
  5. Toss well to mix the ingredients.
  6. Coat the bottom of a large sheet pan with vegetable oil.
  7. Add the rice, chicken, and vegetable mixture to the sheet pan, spreading it out into an even layer.
  8. Bake the rice and chicken mixture for 20 minutes.
  9. Meanwhile, whisk the eggs in a bowl using a fork.
  10. Remove sheet pan from the oven and drizzle with the egg mixture and peas.
  11. Use a spatula to throughly mix the eggs into the chicken fried rice.
  12. Bake the chicken fried rice for 5 minutes.
  13. Add the bean sprouts and scallions to the sheet pan and bake for 5 more minutes.
  14. Remove the chicken fried rice from the oven and serve.