"With all the great flavor of a Chinese takeaway at a fraction of the cost, this sheet pan chicken fried rice dish is a great option for a midweek dinner, as well as being a great way to use up any leftover rice. Packed with juicy marinated chicken pieces, a mixture of colorful veggies, fluffy eggs, and chewy-crisp long grain rice, this chicken fried rice is a whole meal,"
"If you are looking for a super simple way to customize this chicken fried rice recipe and keep things interesting, try switching out the carrots, peas, and onions for some different vegetables. Red or green bell peppers, small broccoli florets, green beans, sugar snap peas, shredded cabbage, bamboo shoots, and corn kernels are just some of the ingredients that work well in this fried rice recipe."
Sheet pan chicken fried rice cooks on a single sheet pan in the oven, eliminating the need for a wok or heavy skillet and simplifying weeknight cooking. Marinated chicken roasts alongside colorful vegetables, scrambled eggs, and long-grain rice to form a complete, budget-friendly meal that makes good use of leftover rice. The method delivers takeout-style flavor with minimal hands-on time. The dish supports many substitutions—bell peppers, broccoli florets, green beans, sugar snap peas, cabbage, bamboo shoots, corn, and mushrooms such as shiitake or cremini—for added texture, umami, and nutrients.
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