I feel like I am doing dishes pretty much non stop all day everyday. So when I can make dinner with virtually no cleanup, you better believe I am all over that.

Sheet pan dinners are the best for that, and when you can prep most things in advance, as in this case, it’s even better.

Fried rice can be tricky, but it’s not terribly difficult once you know the secret — cooked, cooled rice, preferably that has been cooked a day in advance. You can use white or brown, whichever you prefer. So if you’re making rice for dinner, make extra so you can make this the next day. Frozen veggies like a mixed bag of peas and carrots are perfect for this, leaving little to no prep work. You can add other veggies if you’d like, just make sure you chop them into small pieces so they cook fast, or steam them in advance.

Sheet Pan Chicken Fried Rice

2.5 from 2 votes
Print Pin Rate
Course: Main Course
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 251kcal



  • Preheat oven to 400 degrees F.
  • Line a sheet pan with aluminum foil. Add the chicken,seasoning, and avocado oil. Stir to coat.
  • Bake for 5 minutes and remove from oven. 
  • Add rice, vegetables, scallions, and eggs. Toss tocoat. 
  • Bake again for 10-15 minutes, until chicken is cookedthrough, and rice is browned and crisp. 
  • Serve immediately.


Use this again: This is great stuffed in an omelet for breakfast or added to miso soup for lunch. 
For one or two servings: Recipe can easily be halved or doubled but check your cooking time to make sure everything is cooked well.
Store leftovers: Store leftovers in an airtight container in the fridge. Reheat in a skillet to crisp rice well. 


Calories: 251kcal | Carbohydrates: 6g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 694mg | Potassium: 567mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3545IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 2mg