Sheet Pan Chicken Fried Rice

 

2 T. sesame oil

3 C. cooked long grain white rice

1 lb. boneless skinless chicken breasts, diced

1/2 C. diced onion

1/2 C. carrot, diced or cut in rounds

2 cloves garlic, minced

1/4 C. soy sauce

2 T. rice wine vinegar

2 large eggs, beaten

1/2 C. frozen peas

Chopped green onion, for garnishing

Sriracha sauce, for serving

 

Preheat the oven to 400°F. Coat a 16×12-inch rimmed baking sheet pan with 2 T. 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.