Sheet Pan Chicken Fried Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy sheet pan fried rice with leftover rice, chicken, vegetables, and a savory Asian sauce in one pan. A quick, satisfying main or side dish that brings new life to cooked rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cloves garlic (freshly grated)
- 1 teaspoon dark brown sugar
- 1 teaspoon sriracha
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons shaoxing wine
- 1 teaspoon oyster sauce
- olive oil spray
- 4 cups leftover cooked rice (see notes)
- 1 bunch green onions (sliced (lights and dark parts separated))
- 1 cup carrots (shredded or julienned )
- 3/4 cup peas (frozen )
- 3 large eggs (beaten well)
- 2 cup cooked chicken (leftover and shredded grilled, roasted, fried or rotisserie)
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 881mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 405mg
- Calcium
- 47mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 881MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.