RECIPES / WEEKNIGHT DINNERS
Sheet Pan Fried Rice
Fried rice made in the oven instead of a wok, with marinated chicken, egg and mixed vegetables spread thin across one sheet pan.
BY CHANTEL KENNEDY
SUSTAINABILITY MANAGER AT 4SISTERS / SEPTEMBER 3, 2026
PREP
30 min
COOK
20 min
SERVES
4 to 6
RICE
White
Fried Rice Without a Wok?
Restaurant fried rice depends on a screaming hot wok and constant motion, which is exactly what a home cooktop cannot give you. A sheet pan sidesteps the whole problem by spreading everything thin and letting the oven do the work.
The reason home fried rice usually disappoints is crowding. Rice, chicken, eggs and vegetables all hit a pan that cannot hold that much heat, the temperature crashes, and everything steams instead of frying. Spread the same volume over a sheet pan and every grain has contact with a hot surface.
This recipe also does the sensible thing and cooks the chicken first, alone, for ten minutes before the rice mixture goes over it. That is what keeps the chicken from being the thing that holds everyone else up.
It uses our Organic White Rice, which is the right call: long grain white stays separate and dry, and separate dry grains are the whole point of fried rice. Short grain would clump.
TIP FROM THE FARM
Their directions say to cook 1 cup of rice and the ingredient list calls for 2 cups cooked. That is the same thing, since a cup of dry rice roughly doubles. Cook it the day before if you can, because cold rice fries far better than fresh.
• 2 cups cooked 4Sisters White rice
• 4 raw chicken breasts, thinly sliced then cut into bite size pieces, marinated overnight or for at least 30 min.
• 4 lg. eggs
• 1 – 12 oz. bag frozen mixed veggies
• 1⁄2 cup chopped yellow onion, chopped
• 1 tbsps. reduced sodium soy sauce
• 1⁄2 tsp. salt
• 1⁄4 tsp. ground black pepper
• 1⁄4 tsp. red pepper flakes
• Chicken Marinade:
• 1/4 cup olive oil
• 1/4 cup low sodium soy sauce
• 2 tbsps. honey or brown sugar
• 1 tbsp. minced garlic
• 2 tsps. red pepper flakes
• Pinch of salt
• Pinch of pepper
• Garnish:
• Chopped green onion
• Toasted sesame seeds
Directions
1. Preheat oven to 375 degrees.
2. Marinate the diced raw chicken.
3. Cook 1 cup of rice according to package directions.
4. Cook frozen mixed veggies in the microwave for about 3-5 minutes or until tender. Do not add water since frozen. Place on a paper towel to absorb excess moisture after cooking.
5. Spread marinated chicken evenly onto a greased sheet pan. Cook for 10 minutes.
6. Mix the eggs, 2 cups cooked rice, cooked veggies, onion, red pepper, salt, and black pepper in a bowl.
7. Pour the mixture over the chicken that has cooked for 10 minutes.
8. Place in oven for an additional 10 minutes. Eggs should be set at this point.
9. Remove from oven, stir with a spatula, breaking up the eggs.
10. Serve topped with green onion and toasted sesame seeds.
Blot the vegetables on a paper towel. Every drop of water you leave on them is a drop that steams the rice.
Serving It
Stir it with a spatula the moment it comes out, breaking the set egg into ribbons through the rice. That last step is not tidying up, it is how the egg gets distributed. Then green onion and toasted sesame seeds over the top.
Sriracha, chili crisp or a little extra soy sauce at the table lets everyone set their own heat, which matters because there are red pepper flakes in both the marinade and the rice mixture.
This reheats better than most fried rice because the grains started dry. A hot skillet with a teaspoon of oil brings it back in about three minutes.
Questions We Get
Can I use freshly cooked rice?
You can, but spread it on a tray and let it cool and dry first. Fresh hot rice carries surface moisture, and moisture is what turns fried rice into a mush. Day-old refrigerated rice is genuinely better here, which makes this a good use for leftovers.
Do I have to marinate the chicken overnight?
No. Their recipe gives you the range: overnight or at least 30 minutes. Thirty minutes gets you most of the flavour because the chicken is cut into small pieces and the marinade has honey and soy in it, both of which work fast.
What size sheet pan?
A half sheet, roughly 18 by 13 inches, for the quantities as written. The point of the method is a thin layer, so if your pan is smaller, split it across two rather than piling it deeper.
Can I make it vegetarian?
Yes. Leave out the chicken and the marinade, start at the step where the rice mixture is combined, and give it the full 10 minutes on a greased pan. You may want to add a little more soy sauce, since the marinade was carrying some of the seasoning.
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