Sheet-Pan Chicken Fried Rice

• servings: 6 servings
• total time: 1 hour

Ingredients

1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces

3 tablespoons thick teriyaki sauce

2 1/2 teaspoons chili garlic sauce

1 tablespoon chopped garlic

2 cups matchstick carrots (from 10-oz package)

6 green onions, thinly sliced, whites and greens separated (about 1/2 cup)

2 packages (10 oz each) frozen cooked long-grain white rice, heated as directed on packages (about 4 cups cooked rice)

1/2 cup Cascadian Farm™ organic frozen peas, thawed

1/4 cup soy sauce

1 tablespoon vegetable oil

6 eggs

2 teaspoons toasted sesame seed

Sriracha sauce, if desired

Directions

Heat oven to 450°F. Generously spray 18x13-inch rimmed sheet pan with cooking spray. In medium bowl, toss chicken, teriyaki sauce, 1 1/2 teaspoons of the chili garlic sauce and the garlic.

Add chicken mixture to sheet pan, spreading evenly. Bake 7 to 9 minutes, stirring halfway through bake time, until chicken is no longer pink in center. Remove mixture from pan to small bowl; cover and keep warm. Spread carrots and whites of green onions evenly in pan; bake 6 to 8 minutes or until vegetables start to soften.

In medium bowl, mix rice, thawed peas, soy sauce, oil and remaining 1 teaspoon chili garlic sauce. Add rice mixture to vegetable mixture in pan; mix well, spreading evenly. Bake 8 to 10 minutes or until rice starts to brown; remove from oven, and stir in chicken.

Create 6 wells in rice mixture. Gently crack an egg into each well; bake 7 to 9 minutes or until egg yolk and whites are firm. Garnish with sesame seed and greens of green onion. Drizzle with Sriracha sauce.

Nutrition

• Calories: 380
• Total Fat: 1
• Saturated Fat: 3 1/2 g
• Trans Fat: 0 g
• Cholesterol: 275 mg
• Sodium: 1490 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 30 g