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One Sheet Pan Chicken Fried Rice

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One Sheet Pan Chicken Fried Rice is a delicious, oven-baked twist on the takeout classic. Juicy chicken, crisp-tender veggies, and fluffy rice come together with a savory-sweet sauce, all roasted on one pan for easy prep and cleanup.

Ingredients

  • 4 cups cooked and chilled white or brown rice
  • 1 lb boneless, skinless chicken breasts or thighs, diced
  • 1 1/2 cups frozen peas and carrots
  • 4 green onions, sliced (reserve some for garnish)
  • 2 eggs (optional)
  • 1/4 cup soy sauce or tamari
  • 2 tbsp sesame oil or olive oil
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Optional toppings: sesame seeds, sriracha, lime wedges

Instructions

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
  2. Spread cold, cooked rice evenly on the sheet pan, breaking up clumps.
  3. In a small bowl, whisk together soy sauce, sesame oil, garlic, ginger, salt, and pepper.
  4. Scatter diced chicken, peas and carrots, and most of the green onions over the rice.
  5. Drizzle the sauce over everything and toss gently to combine. Spread into an even layer.
  6. Bake for 15 minutes, then stir the mixture.
  7. If using eggs, make small wells in the rice and crack eggs into them. Return to the oven for 7–10 more minutes, until eggs are cooked and chicken is done.
  8. Stir again and garnish with remaining green onions, sesame seeds, and optional sriracha or lime wedges before serving.

Notes

  • Use day-old rice for best texture—fresh rice can become mushy.
  • Swap chicken for tofu for a vegetarian option.
  • Add pineapple for a sweet-savory twist.
  • Top with chopped cashews or peanuts for crunch.
  • Use tamari for a gluten-free version.

Nutrition

Find it online: https://thefamilycooking.com/one-sheet-pan-chicken-fried-rice/