Sheet Pan Dinners Chicken Fried Rice

• Cold cooked rice stays separate on the pan and creates the best texture here. A rimmed half-sheet pan gives each grain room for browned edges instead of a steamed layer.
• Frozen peas and carrots go straight from the freezer. They thaw beside the rice, so no separate vegetable pan is needed. Green onions add fresh sharpness after baking.
• Cooked chicken warms across the rice without demanding another skillet. The pan cooks four portions at once, and leftovers pack neatly for lunch. Dark meat stays especially useful after reheating.

• 3 cups cold cooked long-grain white rice (600 g)
• 2 cups chopped cooked rotisserie chicken, skin removed (280 g)
• 2 cups frozen peas and carrots (280 g)
• 2 tablespoons low-sodium soy sauce (30 g)
• 1 tablespoon neutral oil, plus more for pan (14 g)
• 1 teaspoon toasted sesame oil (5 g)
• 1 teaspoon garlic powder (3 g)
• 1/4 teaspoon black pepper (1 g)
• 4 large eggs (200 g)
• 1/2 cup sliced green onions (50 g)
• Cooking spray (2 g)

Ingredient notes

• Cold cooked rice: Use plain long-grain white or brown rice chilled overnight when possible. Fresh rice can work after spreading on a plate and chilling until cool, but the grains may stay softer on the pan.
• Rotisserie chicken: Use two cups of chopped meat from breast, thigh, or a mix. Remove skin before measuring, then keep pieces bite-sized so they heat evenly and do not crowd the rice on the tray.
• Eggs: Make four small wells after the rice begins browning, rather than stirring raw egg through the whole pan. The separate pockets set more clearly and leave distinct yellow pieces throughout the finished rice on top.
• Frozen peas and carrots: Keep them frozen until mixing, since thawed vegetables add water. Corn, edamame, or finely chopped broccoli can replace them, but choose small pieces that will cook through during the oven time.
• Soy sauce and sesame oil: Regular soy sauce gives the rice its main seasoning, while sesame oil is best used sparingly. Add sriracha or red pepper flakes at the table, since heat levels vary from jar to jar.

1. 1Heat the pan

   Set an oven rack in the upper third and heat oven to 425°F. Place a rimmed half-sheet pan inside for 8 minutes. A hot pan starts browning the rice immediately, so do not skip this short preheat while you gather the remaining ingredients nearby.

   

2. 2Mix the rice

   Combine cold rice, peas and carrots, soy sauce, neutral oil, sesame oil, garlic powder, and pepper in a large bowl. Toss firmly with two forks, breaking apart clumps until the grains look coated but not wet. Fold in chopped chicken only after the rice separates well.

   

3. 3Spread and roast

   Carefully remove the hot pan and coat it with cooking spray. Spread the rice mixture into an even, loose layer, leaving no tall mound in the center. Roast for 12 minutes, until edges look dry and lightly browned. Use a spatula to level scattered chicken pieces too.

4. 4Turn the rice

   Use a wide metal spatula to turn the rice, scraping up browned spots. Return it to an even layer, then make four clear wells spaced across the pan. Crack one egg into each well without breaking the yolks. Keep the wells apart so egg whites remain contained.

5. 5Set the eggs

   Return the pan to the oven and bake 5 to 7 minutes, until egg whites and yolks are firm. Check that the chicken reaches 165°F in the center if using cold, thick pieces. Rest the pan for 2 minutes before loosening the rice around each egg gently again.

6. 6Finish the tray

   Scatter green onions over the tray and use a spatula to divide the rice among four bowls. Break each egg yolk over its portion, if desired. Offer extra soy sauce, sriracha, or lime wedges at the table for individual adjustment. Serve while the browned edges still have texture.

• Use a light-colored aluminum half-sheet pan rather than a dark nonstick pan. The wide surface helps moisture escape, and lighter metal makes browning easier to judge before rice dries too far.
• Do not pile the rice into a thick layer, even if your pan seems large. Crowded grains steam, so use two pans or bake in batches when doubling the recipe for more portions.
• Move the pan carefully when adding eggs, because hot metal can shift the rice. A spoon makes neater wells than a spatula when grains cling together around the center of the pan.
• For crispest edges, leave the rice undisturbed during its first roast. Stirring before that point releases steam and cancels the browned layer you are building across the bottom of the pan too early.

Spoon the rice into wide bowls, making sure each serving gets an egg and browned rice edges. Add sliced cucumbers, orange wedges, or a simple cabbage salad for contrast. A drizzle of chili crisp or a handful of roasted peanuts works well at the table. This tray already covers the main dish for four, but steamed edamame turns it into a more generous spread when extra people arrive.