Sheet Pan Chicken Fried Rice

Ingredients

• 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)

Instructions

1. Heat pan. Place a rimmed half-sheet pan on an upper oven rack. Heat oven to 425°F with the pan inside for 8 minutes. This preheat starts the rice browning quickly once it hits the metal and prevents a pale soft base underneath each grain.
2. Season rice. Combine rice, frozen peas and carrots, soy sauce, neutral oil, sesame oil, garlic powder, and pepper in a bowl. Toss with forks until separated and lightly coated. Fold in chopped chicken after breaking up any rice clumps. Use cold rice for cleanest separated texture.
3. Roast rice. Carefully remove the hot pan and coat with cooking spray. Spread mixture into a loose, even layer, then roast 12 minutes. The edges should look dry and lightly browned, with chicken pieces warmed through. Avoid a thick center mound.
4. Add eggs. Turn rice with a wide spatula, then level it again. Make four wells across the pan and crack an egg into each one. Keep the wells separate, so the whites set in clear pockets instead of running together. Use a spoon if necessary.
5. Finish baking. Bake 5 to 7 minutes more, until the egg whites and yolks are firm. Check chicken in the center reaches 165°F if it began cold and thick. Rest 2 minutes, then scatter with green onions and portion. Serve immediately for best contrast.

Notes

• Cold rice is essential for a separated tray. If using rice cooked today, spread it on a plate and refrigerate until fully cold before starting; freshly steaming rice will not brown as well.
• Dark thigh meat is a good choice for freezer portions, since it tends to stay more forgiving after reheating. Keep eggs out of portions intended for freezing, then cook them fresh when serving.

Nutrition Facts