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Vegetable and chicken fried rice on two blue plates with wooden chopsticks shown with a small bowl of chopped green onions, a small bowl of chopped cilantro and a cup of tea.

Sheet Pan Fried Rice with Roasted Vegetables and Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Nguyet Vo
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Asian

Description

This sheet pan fried rice is better than take-out. It’s full of nutrition-packed roasted broccoli and carrots and caramelized roasted chicken.


Ingredients

Units Scale
  • 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

Instructions

  1. Prep oven. Heat oven to 450 degrees F.
  2. Prep vegetables. 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. Set aside.
  3. Prep rice. 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. Add rice to pan. Spread the rice out next to the vegetables on the sheet sheet.
  5. Cook. Roast the vegetables and rice in the oven for 10 minutes.
  6. Prep chicken. 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. Set aside.
  7. Toss. 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. Cook chicken. 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. Toss again. Remove the pan from the oven and toss everything together. Serve rice with green onions, cilantro, and fried eggs, if desired.

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