Description
A delightful sheet pan chicken fried rice, bursting with flavor from tender chicken, colorful vegetables, and topped with creamy eggs.
Ingredients
Scale
- 2 cups cooked rice
- 2 eggs, beaten
- 1 cup diced chicken breast
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Stir together the cooked rice, diced chicken, mixed vegetables, and sliced green onions in a large bowl.
- Whisk together the soy sauce, sesame oil, salt, and pepper in a separate bowl.
- Pour the soy sauce mixture over the rice mixture, mixing until all is well-coated.
- Transfer the mixture onto a large sheet pan, spreading it evenly.
- Make little wells in the mixture and pour the beaten eggs into them.
- Bake for about 15 minutes, or until the edges are golden brown and the eggs are set.
- Serve warm and enjoy!
Notes
Use day-old rice for the best texture. Consider adding minced garlic or ginger for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 140mg