Easy HEALTHIER "fried rice" that's actually baked and not fried!! Full of authentic flavor and ready faster than you can call for takeout!! Perfect for busy weeknights and a family FAVORITE!!
1.25poundsboneless skinless chicken breastdiced into bite-sized pieces
2 to 3tablespoonstoasted sesame oil
½teaspoonfreshly ground black pepperor to taste
three 8.5-ounce packets prepared ricecooked according to package directions (about 6 cups cooked rice)
¾ to 1cupfrozen peas and carrots blend
⅓cuplite soy sauceor as desired
2large eggsscrambled
2 to 3tablespoonsgreen onionsdiced 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. Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
1. For the rice, I used three 8.5-ounce packets Uncle Ben's Ready Rice, Fried Rice flavor that I cooked for 90 seconds in my microwave before adding to the sheet pan and baking it briefly. It is a new flavor of Ready Rice I just saw in my grocery store. I would also recommend this Teriyaki flavor or simply your favorite cooked rice, i.e. white, brown, long grain, etc. I use Ready Rice to save time.