My husband had to be out the door tonight by 5:30 p.m. so you know what that means…a one sheet pan meal to get him on his way. Speedy, breezy and delicious sums this meal up. My son said you gotta make this more often. That translates as gotta add this one to the blog. Easy for me and enjoyable for everyone. This could easily be a side dish too just serve with your favorite Asian entree. It’s one of our favorites!
One Sheet Pan Chicken "Fried" Rice
Fried Rice that you actually bake in the oven. Can easily be adapted from a main dish to a side. Comes together fast and packed with flavor.
- 4 boneless skinless chicken breasts , cut into 1 inch pieces
- salt and pepper , to taste
- ½ white onion , diced (optional)
- 2 cups frozen/thawed mixed vegetables
- 1/2 cup chickpeas
- 2 large eggs , whisked
- 2 cups white rice, cooked (or cooked rice of your choice)
- 3 tablespoons sesame oil
- ⅓ cup soy sauce
- finely chopped green onions
Preheat oven to 375 degrees. Cook rice according to directions and set aside. Spray a large baking pan with non stick spray, and top with chicken pieces in a single layer. If using, add white onion. Season with salt and pepper. Bake chicken for 7 minutes
Remove baking pan from the oven, pour the whisked eggs around the chicken pieces. Return to the oven and and bake another 5 minutes until the egg has cooked. Remove pan again and with a spatula break up the eggs in small pieces.
Add the cooked rice, mixed vegetables and chickpeas. Mix all ingredients so they are evenly distributed. In a small bowl mix the sesame oil and soy sauce together. Drizzle over everything and mix everything again. Top with chopped onions.
Bake for 7 to 10 minutes longer until chicken is cooked through and rice is slightly brown on the bottom of the pan.
Toss all ingredients one more time and serve immediately.
Recipe slightly adapted from Creme De La Crumb.