Crisp vegetables, tender chicken and loads of crunchy pan fried rice make Sheet Pan Chicken Fried Rice my idea of family dinner perfection!

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Sheet Pan Chicken Fried Rice just might be a perfect food. Crisp carrots, sweet peas, tender chicken and even more of that crunchy rice that you love. Add sesame oil and soy sauce for those wonderful Asian-inspired flavors and you get an easy midweek meal that’s quickly becoming one of our favorites.

I’m such a sucker for fried rice! It has the best flavor and texture combinations! The savory sauce, the sweet carrot. Tender chicken and of course, my favorite part is always the fried bits of rice that add such a delicious, crunchy texture. Yum!

Don’t Wok!

Did you know, when you make fried rice in a sheet pan, you expose so much more rice to the heat and oil. The result is even more crispy, crunchy rice. It’s hard to get that in a skillet or a wok!

This sheet pan fried rice recipe also feeds my whole family (generously). It’s such an easy and efficient method for feeding my hungry crowd. Did I mention it’s delicious?

What is a Sheet Pan Dinner?

A sheet pan meal, or a sheet pan dinner, is an easy, one-pan dinner you make on a sheet pan! It’s one of my favorite ways to prepare dinner for my family without a ton of fuss.

What’s a sheet pan? A sheet pan (you’ll also hear it called a baking pan, baking sheet or sometimes a rimmed cookie sheet, which is why it can be confusing), is usually a rectangular, flat aluminum pan with a rim around it.

A half sheet pan (that’s what I use) measures about 17″x13″ or 16″x12. They’re super versatile and no kitchen is complete without one! Note: a cookie sheet can be another pan entirely, because some, unlike a baking sheet, do not have a raised rim.

Can I use parchment on my sheet pan fried rice? For this recipe, the rice needs oil and the heat from the pan in order to get crispy and get that fried-like quality. So if you use foil to keep your pan clean, expect your rice to be less crisp.

More of My Favorite Asian-Inspired Recipes

Edamame Hummus: It only takes 5 minutes to blend up this Creamy Edamame Hummus Dip. It makes a deliciously simple and nutritious snack the whole family will love!
Light and Crispy Baked Wonton Chips: These chips bake up deliciously airy, golden brown and perfectly seasoned. They make the perfect appetizer or snack just ready for dipping in your favorite sauce!
Fresh Summer Rolls: Crisp vegetables, sweet mango, creamy avocado and an irresistible peanut dipping sauce make these Fresh Summer Rolls your new favorite hot weather appetizer.
Sake Sangria: These Sake Sangria recipes will take your carry-out sushi night to the next level! Cucumber Ginger Sake Sangria and Red Sake Sangria make a delicious addition to your sushi night in. Kanpai!
Crispy Asian Brussels Sprouts: Sweet, spicy, savory and oh-so-addicting! These restaurant-quality sprouts are simply amazing.
Sweet and Spicy Stir Fry: A quick and nutritious stir fry that’s filling and full of flavor.

What Do I Need to Make Sheet Pan Chicken Fried Rice?

Sesame oil
Cooked long grain white rice
Boneless skinless chicken breasts, diced
Onion
Carrot
Garlic
Soy sauce
Rice wine vinegar
Large eggs
Frozen peas
Green onion, for garnishing
Sriracha sauce, for serving
Rimmed baking sheet

Quick Tip: Substitutions for Sesame Oil

If you don’t have sesame oil or are allergic to sesame seeds, there are a few alternatives you can try! Substitute any of the following for sesame oil in a 1:1 ratio.

Peanut oil
Grape seed oil
Avocado oil

How to Make Sheet Pan Chicken Fried Rice

Preheat the oven to 400°F. Coat a 16×12-inch rimmed baking sheet pan with 2 tablespoons sesame oil.
In a large bowl, toss together the rice, chicken, onion, carrots, minced garlic, soy sauce and rice wine vinegar until well combined.
Spread the rice mixture evenly across the prepared sheet pan. Place in the middle rack of the oven and bake until the rice begins to crisp, about 25 minutes.

Toss the rice on the sheet pan, scraping up any stuck-on pieces.
Drizzle the beaten eggs over the rice and toss to coat again. Arrange the rice mixture back into an even layer and sprinkle the peas evenly across it.
Return the sheet pan to the oven and continue baking until the eggs are cooked, about 10 minutes. Toss the rice on the sheet pan again.

Garnish with chopped green onions just before serving. Serve with sriracha and soy sauce.

How to Store and Reheat Fried Rice

Store leftovers in an airtight container in the fridge for up to three days.

To freeze fried rice, allow to cool completely in the fridge (rice should not sit out at room temperature). Transfer to pre-portioned freezer bags. Flatten to remove as much air as possible and store in the freezer for 2-3 months.

Allow to defrost completely in the fridge before reheating.

Leftover fried rice reheats beautifully! Just remember, it’s important to reheat rice until it’s steaming all the way through. Improperly reheated rice can develop a dangerous bacteria. Do not reheat fried rice more than once.

To reheat leftover fried rice in the microwave: Add the leftover fried rice and one tablespoon of water for each cup of rice to a microwave-safe dish and heat at 50% power in 30 second intervals until heated through. Stir between each heating interval to prevent cold pockets.
In the oven: Preheat oven to 325°F. Add fried rice and 1 tablespoon of water for each cup of leftover fried rice to an oven safe dish. Cover with foil and heat for about 10-15 minutes, or until heated through.
On the stovetop: Add some oil to a skillet on medium-high and then add your leftover fried rice. Let it warm thoroughly, stirring continuously, for about 5-10 minutes or until heated through.

If you make this Sheet Pan Chicken Fried Rice and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,