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Sheet-Pan Chicken Fried Rice
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Prep Time:
20 minutes
Total Time:
1 hour
Oven-baked fried rice with teriyaki and chile garlic sauce, topped with eggs, sesame seeds, and green onions. Only 380 calories per serving.
Ingredients:
  • 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 green 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
  • Sriracha sauce, if desired
Instructions:
  • Preheat your oven to 450°F and generously coat an 18x13-inch rimmed sheet pan with cooking spray. In a medium bowl, combine chicken, teriyaki sauce, 1 1/2 teaspoons of chili garlic sauce, and garlic, tossing until well combined.
  • Spread the chicken mixture evenly on a sheet pan and bake for 7 to 9 minutes, stirring halfway through until chicken is cooked. Transfer the mixture to a small bowl, cover, and keep warm. Spread carrots and white parts of green onions evenly on the pan and bake for 6 to 8 minutes until vegetables start to soften.
  • Combine rice, thawed peas, soy sauce, oil, and remaining 1 teaspoon of chili garlic sauce in a bowl. Spread rice mixture evenly over the vegetable mixture in the pan. Bake for 8 to 10 minutes until the rice starts to brown. Remove from oven and stir in chicken.
  • Make 6 indentations in the rice mixture. Carefully crack an egg into each indentation; bake for 7 to 9 minutes until eggs are cooked. Top with sesame seeds, green onion tops, and a drizzle of Sriracha sauce.

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