Sheet Pan Chicken Fried Rice Recipes

SHEET-PAN CHICKEN FRIED RICE

Steps:

• Heat oven to 450°F. Generously spray 18x13-inch rimmed sheet pan with cooking spray. In medium bowl, toss chicken, teriyaki sauce, 1 1/2 teaspoons of the chili garlic sauce and the garlic.
• Add chicken mixture to sheet pan, spreading evenly. Bake 7 to 9 minutes, stirring halfway through bake time, until chicken is no longer pink in center. Remove mixture from pan to small bowl; cover and keep warm. Spread carrots and whites of green onions evenly in pan; bake 6 to 8 minutes or until vegetables start to soften.
• In medium bowl, mix rice, thawed peas, soy sauce, oil and remaining 1 teaspoon chili garlic sauce. Add rice mixture to vegetable mixture in pan; mix well, spreading evenly. Bake 8 to 10 minutes or until rice starts to brown; remove from oven, and stir in chicken.
• Create 6 wells in rice mixture. Gently crack an egg into each well; bake 7 to 9 minutes or until egg yolk and whites are firm. Garnish with sesame seed and greens of green onion. Drizzle with Sriracha sauce.

SHEET PAN FRIED RICE

Steps:

• Preheat the oven to 475 degrees F.
• Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.

SHEET PAN FRIED RICE

Steps:

• Set an oven rack in the center of the oven and preheat the oven's broiler.
• Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
• Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.
• Broil in the preheated oven for 5 minutes.
• Add rice, salt, and pepper to the sheet pan and toss to coat.
• Broil until rice is just golden, 8 to 10 minutes, stirring halfway through.
• Add frozen peas, garlic, and soy sauce; toss to evenly coat and spread in an even layer. Use the back of a spoon to form 4 indentations in the rice mixture. Crack an egg into each indentation.
• Broil until egg whites are set, about 3 minutes.
• To serve, drizzle with Sriracha mayo and sprinkle with green onions.

CHICKEN, VEGETABLE AND RICE MEDLEY

Steps:

• In small bowl, mix paprika, all-purpose seasoning and red pepper; set aside.
• In 12-inch skillet, heat oil and butter over high heat until butter is melted. Add chicken and half of the paprika mixture; cook and stir over high heat until chicken is white. Remove chicken from skillet; set aside.
• Add bell peppers and onion to skillet; cook and stir 1 minute. Stir in mushrooms, tomatoes and remaining paprika mixture; cook and stir 1 minute. Stir in chicken, uncooked rice and seasoning mixes (from Chicken Helper boxes) and broth. Heat to boiling; reduce heat to low. Cover; cook 15 to 20 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.