15-Minute Sheet Pan Fried Rice with Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan fried rice with chicken combines cooked rice, diced chicken, vegetables, and eggs baked together for a healthier take on takeout fried rice. Ready in 15 minutes for busy weeknights.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1.25 pounds boneless skinless chicken breast (diced into bite-sized pieces)
- 2 to 3 tablespoons toasted sesame oil
- 1/2 teaspoon freshly ground black pepper (or to taste)
- three 8.5-ounce packets prepared rice (cooked according to package directions (about 6 cups cooked rice))
- 3/4 to 1 cup frozen peas and carrots blend
- 1/3 cup lite soy sauce (or as desired)
- 2 large eggs (scrambled)
- 2 to 3 tablespoons green onions (diced into thin rounds)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3m
- Cook
- 12m
- Sodium
- 732mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 517mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 732MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.