Hey there, fellow food lovers! If you’re anything like me, you probably find yourself staring at the fridge every now and then, wondering what to do with those pesky leftovers. I mean, who wants to waste perfectly good food? That’s why I’m excited to share my latest culinary adventure: Spicy Sheet-Pan Fried Rice with Chicken!
This recipe was born out of a desire to use up some leftover basmati rice from yesterday’s dinner. Instead of going for the usual fried rice routine—which, let’s be honest, can get a bit monotonous—I decided to shake things up with a sheet-pan approach. Not only does this method save time and effort, but it also gives the rice a delightful crispy texture that you just can’t achieve in a skillet.
And let’s talk about flavor! The combination of teriyaki and Sriracha sauce adds a mouthwatering BBQ twist that will have your taste buds dancing. Plus, since everything cooks on one pan, you’ll spend less time washing up and more time enjoying your delicious creation.
So if you’re ready to transform those leftovers into something extraordinary while saving both time and money, keep reading! I promise, this Spicy Sheet-Pan Fried Rice will become a go-to in your kitchen. Let’s dive in!
PrintSpicy Sheet-pan fried rice with chicken
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Dinner
Ingredients
- 200 g boneless skinless chicken thighs, cut into small pieces
- 1 tablespoon teriyaki sauce
- 3/4 teaspoon Sriracha
- 1 teaspoon chopped garlic
- 75 g carrots cut into thin strips (Like matchsticks)
- 2 green onions, thinly sliced, whites and greens separated
- 200 g cooked white rice
- 2 tablespoons soy sauce
- 1 teaspoon vegetable oil
- 2 eggs
- 2/3 teaspoon toasted sesame seed
Instructions
- Preheat the oven to 230°C. Lightly coat an rimmed sheet pan with cooking spray. In a medium bowl, combine the chicken, (1 teaspoon) teriyaki sauce, (1/8 teaspoon) Sriracha, and the garlic, tossing until evenly coated.
- Spread the chicken mixture evenly across the sheet pan. Bake for 7 to 9 minutes, stirring halfway through, until the chicken is fully cooked and no longer pink in the center. Transfer the chicken to a small bowl, cover, and keep warm. Arrange the carrots and the white parts of the green onions evenly on the pan and bake for 6 to 8 minutes, or until the vegetables begin to soften.
- In a medium bowl, combine the rice, soy sauce, oil, and Sriracha sauce to taste. Add the rice mixture to the pan with the vegetables, mixing thoroughly and spreading it out evenly. Bake for 8 to 10 minutes, or until the rice begins to brown. Remove from the oven and stir in the chicken.
- Make 2 small wells in the rice mixture and carefully crack an egg into each one. Bake for 7 to 9 minutes, or until the egg whites and yolks are set. Sprinkle with sesame seeds and the green onion tops.
