clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Sheet Pan Fried Rice with Roasted Vegetables and Chicken

  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Asian



  • 3 cups broccoli florets
  • 1 cup diced carrots (medium to large dice)
  • 2 tablespoons olive oil
  • 1 tablespoon + 2 teaspoons pure sesame oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups cooked long-grain rice, chilled
  • 4 tablespoons soy sauce, divided
  • 2 tablespoons oyster sauce
  • 1 1/4 cups shredded rotisserie chicken
  • 1 tablespoon granulated sugar
  • Chopped cilantro, for serving
  • Chopped green onions, for serving
  • Fried eggs, for serving, optional


  1. Heat oven to 450 degrees F.
  2. Place the broccoli and carrots in a single layer on one half of a large sheet pan. Drizzle with 2 tablespoons olive oil and 1 tablespoon sesame oil. Season with salt and pepper. Toss the vegetables with the oils and seasonings until vegetables are evenly coated.
  3. In a medium bowl, toss the rice with 2 tablespoons soy sauce, oyster sauce, and remaining 2 teaspoons sesame oil until the rice is evenly coated.
  4. Spread the rice out next to the vegetables on the sheet sheet.
  5. Roast the vegetables and rice in the oven for 10 minutes.
  6. Meanwhile, in a small bowl stir the remaining 2 tablespoons of soy sauce and sugar together until the sugar is dissolved. Toss the shredded chicken with the soy sauce mixture until the chicken is evenly coated.
  7. After the vegetables and rice have roasted for 10 minutes, remove the pan from the oven. With a spatula, toss the vegetables around on the pan. Then toss the rice around, scraping up any stuck-on pieces. 
  8. Move the vegetables and rice as needed to make room for the chicken. Add the chicken to the pan then return the pan to the oven. Continue roasting for another 7-10 minutes until the vegetables are tender and nicely charred, and chicken is slightly browned.
  9. Remove the pan from the oven and toss everything together. Serve rice with green onions, cilantro, and fried eggs, if desired.

Keywords: how to make fried rice in oven, oven fried rice, sheet pan fried rice