🥡🍚🍗 15-Minute Sheet Pan Fried Rice with Chicken is an easy, HEALTHIER “fried rice” that’s actually baked and not fried! Full of authentic flavor and ready faster than you can call for takeout, it’s perfect for busy weeknights and always a family FAVORITE!
Healthy Chicken Sheet Pan Fried Rice
Two of the most popular recipes on my website are this Better-Than-Takeout Chicken Fried Rice and Better-Than-Takeout Shrimp Fried Rice. This version draws inspiration from those, but is made even easier with a sheet pan!
To me, this tastes like comfort food, minus unnecessary fat and calories.
- The chicken is juicy, the rice is tender, I adore the juicy bursts of peas and carrots, and everything is lightly coated in a mixture of soy sauce and sesame oil. It’s not greasy or gloppy, nor is it dry; it’s just perfect.
- If you’re lucky enough to have leftovers, it’s perfect for work or school lunches the next day; they taste even better!
- Just combine the ingredients, and let the oven do all the work. You’ll have dinner on the table in 15 minutes flat.
This was sooo good!! I added 6 scrambled eggs because my family likes more scrambled eggs in their fried rice. But other than that it was delish and so easy!! Highly recommend!!
Connie
Recipe Ingredients
To make this healthier sheet pan fried rice recipe, you’ll need a handful of easy-to-find fridge and pantry ingredients, including the following:
- Chicken breasts: You can also substitute chicken thighs if preferred. Cut the chicken into smaller, even-sized chunks, so they cook quickly and at the same rate. You’re welcome to omit the chicken if you’d rather make classic sheet pan fried rice
- Toasted sesame oil
- Pre-cooked rice: I used three 8.5-ounce packets of Uncle Ben’s Ready Rice in the Fried Rice flavor that I cooked for 90 seconds in my microwave before adding to the sheet pan and baking it briefly. However, if you want to prepare rice on your own first for this recipe, of course, be my guest. Use white, brown rice, long-grain white rice, etc., or whatever is your favorite rice. You may need slightly more soy sauce than I used if you are using scratch, freshly made rice, but use your judgment
- Frozen peas and carrots
- Lite soy sauce: Feel free to substitute coconut aminos or tamari if you need to keep this recipe gluten-free
- Eggs
- Green onions
How can I add more flavor?
I find this recipe plenty flavorful as is. However, you can experiment with adding garlic, ginger, sesame seeds, or chili sauce for even more taste
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
How to Make Sheet Pan Fried Rice
The easiest busy weeknight dinner ever that the whole family will love, and no takeout or frying is involved!
- Simply add chicken to a sheet pan, drizzle with toasted sesame oil, and bake for 10 minutes.
- Then add cooked rice, frozen vegetables (no need to thaw in advance), and soy sauce.
- Spread the rice mixture in an even layer, and bake for just a couple more minutes.
- Stir in scrambled eggs into the rice mixture. Garnish with green onions.
- If the rice seems dry, stir in soy sauce or a splash of chicken stock.
Not a fan of chicken?
Use medium-sized fresh shrimp and bake them for about 5 minutes, or as long as needed, until they’re nearly done. Remember, shrimp will cook faster than chicken, so don’t overcook them or they’ll be tough and rubbery.
Then add the rice, veggies, and bake again for a few minutes before adding the scrambled eggs, garnishings, and serving.
15-Minute Sheet Pan Fried Rice with Chicken
Equipment
- 1 Large Sheet Pan
- 1 Skillet
Ingredients
- 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
- 2 to 3 tablespoons toasted sesame oil
- ½ teaspoon freshly ground black pepper, or to taste
- three 8.5-ounce packets prepared rice, cooked according to package directions (about 6 cups cooked rice)
- ¾ to 1 cup frozen peas and carrots blend
- ⅓ cup lite soy sauce, or as desired
- 2 large eggs, scrambled
- 2 to 3 tablespoons green onions, diced into thin rounds
Instructions
- Preheat oven to 400F (use convection if you have it), line a sheet pan with aluminum foil for easier cleanup, evenly scatter the chicken, drizzle with oil, season with pepper, toss to evenly coat the chicken, and bake for about 10 minutes, or until chicken is just cooked through.
- Remove sheet pan from the oven, add the rice, peas and carrots (I added straight from the freezer and didn't thaw), soy sauce, toss to mix and coat evenly, return the pan to the oven, and bake for 2 to 3 minutes.
- While the chicken and rice cook, scramble the eggs on the stove.
- Remove the sheet pan from the oven, add the scrambled eggs, and stir to combine. Tip – If the rice seems dry at all, add a touch more soy sauce as necessary and stir to combine.
- Add the green onions, stir to combine, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Fried Rice Recipes:
Easy Better-Than-Takeout Chicken Fried Rice — One-skillet, ready in 20 minutes, and you’ll never want takeout again after tasting how good homemade is! Way more flavor, not greasy, and loads of juicy chicken!
Easy Better-Than-Takeout Shrimp Fried Rice – One-skillet, ready in 20 minutes, and you’ll never takeout again! Homemade tastes WAY BETTER! Tons more flavor, not greasy, and loaded with tender shrimp!
Skinny Chicken Fried Cauliflower Rice – Even people who don’t like cauliflower will be amazed at how authentic and DELICIOUS this SKINNY version of chicken fried rice tastes! Easy, ready in 15 minutes, and so much HEALTHIER than calling for takeout!
Hawaiian Pineapple Shrimp Fried Rice — A Hawaiian-inspired shrimp fried rice recipe that’s EASY, ready in minutes, and has so much authentic flavor! A family favorite that’s better than takeout!
Beef Fried Rice — This better-than-takeout beef fried rice is EASY, ready in 20 MINUTES, and made in ONE skillet! Everyone loves the big juicy strips of steak and perfectly fried rice that’s speckled with bits of onions, peas, carrots, and scrambled eggs. The combination of the soy sauces, oyster sauce, and toasted sesame oil make it taste so authentic!
Originally posted August 21, 2019 and reposted May 12, 2023 with updated text.
Recipe is great, but I’m having trouble printing it. Nothing goes to my printer. Tried printing to PDF, and I got an invalid file that’s 0kb.
I just sent your comment to my tech team to look into this. I haven’t had any other complaints about it. Don’t try to print as a PDF. Just print normally is my advice. If in a few days (give us a few days) it’s still not better, write me back again and we’ll continue to look. Glad you enjoy the recipe!
Delicious and easy plus easy cleanup
Thanks for the 5 star review, Brenda, and I am so glad to hear this was delish and that the cleanup was easy, too!
This was sooo good!! I added 6 scrambled eggs because my family likes more scrambled eggs in their fried rice. But other than that it was delish and so easy!! Highly recommend!!
This was sooo good!! I added 6 scrambled eggs because my family likes more scrambled eggs in their fried rice. But other than that it was delish and so easy!! Highly recommend!!
Thanks for the 5 star review and I’m glad that your family loved it with the extra eggs!
great
So if it’s cut into smaller pieces the chicken cooks fully faster? I’m new to this cooking thing😀
Yes.
Made it just as instructed (almost) and this rice is awesome!! I did omit the chicken and since I omitted the chicken I drizzled just a touch of toasted sesame oil in with the soy sauce and stirred it up before I mixed it in with the rice. Love it!!! Really didn’t need to put it in the oven, but I did, this is a great and simple recipe.. I love that you can chill the rice and do other things in the meantime.
Glad you enjoyed this and it turned out awesome for you!
Can you tell how to down size recipe for two people
please candy can it warmed up next day
Halve it. That should be fine. Microwave for 30 secs
What a great idea to make fried rice as a sheet pan meal! Always love time saving shortcuts – thank you!
Sheet pan meals are such great timesavers!
I am definitely going to try this one. Approximately what size is your sheet pan? I have two, so I don’t know which is the most appropriate size. Thanks.
A half sheet pan, 15 inches long. Usually about 11 inches wide. I would use the larger of your two.
Just made this for my 17 and 15 year old boys. They loved it and kept saying how good it was. Perfect meal for soccer nights. The only changes I made were I used Coconut Aminos instead of soy sauce (just personal preference) and added an extra egg for protein. Will definitely make again.
Just made this for my 17 and 15 year old boys. They loved it and kept saying how good it was. Perfect meal for soccer nights. The only changes I made were I used Coconut Aminos instead of soy sauce (just personal preference) and added an extra egg for protein. Will definitely make again.
Thanks for the 5 star review and I’m glad your boys loved it and that you will definitely make it again!
I need to try this too! I always love your sheet pan recipes because they are so quick, easy and delicious!
This one was SO good! Even my daughter said when she saw me editing these photos, oh that was SO good make it again!
We totally need to try this! Looks so simple and delicious!
Paige
https://thehappyflammily.com
It is both – and so fast and easy which is great too!