Where the heck did Monday go? I’m so sorry I didn’t get a recipe posted for you yesterday as I had hoped (I’m still blaming that snowy Halloween!). But, maybe this recipe will find its way into your meal plan later this week.
Trying to make my 11-year-old smile at dinner is no easy challenge, but one I happily take on each night. And ever since I added this sheet-pan chicken fried rice into the mix, he is smiling much more often. Inspired by Jeff Csatari’s Eat This, Not That! collection of recipes, this fried rice recipe is healthier than most. (I double the following recipe for my family of seven.)
- Nonstick cooking spray
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon of olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced fresh garlic
- 1 tablespoon grated fresh ginger
- 1 rotisserie chicken, shredded
- 2 1/2 cups cooked brown rice
- 1 1/2 cups shredded carrots
- 1 red bell pepper, chopped
- 1 cup fresh snow or sugar snap pea pods trimmed and halved or 2 cups of fresh broccoli florets
- 2 eggs, lightly beaten
- 4 green onions, thinly sliced
- Toasted sesame seeds
- Preheat oven to 450. Coat a large rimmed baking sheet with cooking spray.
- In a large bowl, whisk together soy sauce, olive oil, sesame oil, garlic, and ginger. Add chicken, rice, carrots, (broccoli if you choose) and pepper; toss to coat. Spread rice mixture evenly in the prepared pan.
- Bake about 15 minutes. Remove pan from oven; stir in pea pods (if you choose) and eggs.
- Return pan to oven and bake 5 minutes more. Sprinkle with green onions and sesame seeds.
So easy! Enjoy! xo